Nut Croquettes

2 tbsp. butter.

2 tbsp. flour.

3/4 c. milk.

1/4 c. grated cheese.

1 c. chopped pecans.

1 1/2 c. cooked rice or cooked macaroni.

1/4 tsp. mustard.

1/8 tsp pepper.

Spk. grated onion.

Melt butter, add flour, when well blended add milk; cook till thick and add seasoning, grated cheese, nuts and rice. If macaroni is used it should be chopped very fine. When well mixed together spread on a plate to cool for several hours.

Then shape in form of croquettes, roll in fine bread crumbs, then in beaten egg and last in bread crumbs; fry in deep fat, drain on brown paper and serve with tomato sauce.

Nut Cutlets

2 tbsp. butter.

2 tbsp. flour,

1 c. milk.

1 tsp. salt.

1/8 tsp. pepper.

1 tsp. chopped parsley.

Spk. grated onion. 1 egg.

1 c. chopped pecans.

2 c. bread crumbs (from center of loaf).

Melt butter, add flour when smooth, add milk and cook till thick, then add seasoning; remove from fire and add egg, which has been slightly beaten, then the nuts and bread crumbs; return to the fire and cook for few seconds, till well mixed together, then spread on a plate to cool for several hours. Shape in form of cutlets, roll in fine bread crumbs and in beaten egg, lastly in fine bread crumbs; fry in deep fat and drain on brown paper. A piece of macaroni may be inserted in small end of cutlet; serve on a bed of parsley with tartar sauce.

Nut Loaf

2 tbsp. butter.

2 tbsp. flour.

1 c. milk.

1 tsp. salt.

1/8 tsp. pepper.

1/2 tsp. Worcestershire sauce.

Skp. paprika.

1/4 tsp. poultry seasoning.

1 onion, chopped fine.

1/4 c. celery.

2 c. cooked rice.

1 c. soft bread crumbs.

1 1/2 c. chopped nuts.

1 tbsp. lemon juice.

Melt butter, add flour, when smooth add milk; cook till thick, add seasoning, then the rest of the ingredients, last the lemon juice. Mix all well together, shape in a loaf, bake slowly one hour, basting often with melted butter. Serve with tomato sauce.