Potato Croquettes

Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg and crumbs; fry in deep fat; drain on brown paper and serve.

These croquettes may be formed in the shape of a ball, then shaped like a cup, and filled with any creamed mixture; cover the top of cup with mashed potato. Dip in crumbs, egg and crumbs, fry in deep fat. These are known as Surprise Croquettes.

Turkish Pilaf

Cook one cup rice with one cup each of stock and tomato; when tender saute in four tablespoons butter, season with salt and paprika. Serve hot on buttered toast.

Tomato Croquettes

Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper. Serve.

Macaroni Croquettes

1 cup cooked macaroni 4 tablespoons butter 4 tablespoons flour.

¾ cup milk or stock few drops onion juice salt and pepper.

½ cup cheese.

Melt butter; add flour and cheese; when well blended add milk, onion juice, and seasonings. Cool, add macaroni; shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Corn Pudding

4 cups corn (fresh) 2 cups milk salt.

3 eggs.

½ cup butter.

Pepper.

Beat yolks; add corn, milk, butter, salt and pepper. Pour into a buttered baking dish; add beaten whites and bake in moderate oven one hour.

Nut Loaf

2 cups soft bread crumbs 1 cup chopped nut meats ⅓ cup melted butter ½ cup hot water or stock.

1½ teaspoons salt.

¼ teaspoon pepper.

½ teaspoon Worcestershire Sauce.

Few drops onion juice l egg.

Mix all ingredients; taste, add more seasoning if needed, shape in a bread pan and bake one hour in a moderate oven, covering with a tin cover for the first half of the time. Baste three times during the cooking with melted butter. Remove from pan and serve with Brown Sauce to which one fourth cup chopped nuts have been added.