desired chicken-fat may be substituted for the butter and the croquettes
fried in deep fat or oil.


SWEET POTATO CROQUETTES

Press through a ricer sufficient hot baked sweet potatoes to measure one
pint. Place over the fire. Add one teaspoon of butter or drippings, the
beaten yolks of two eggs, pepper and salt to taste, and beat well with a
fork until the mixture leaves the sides of the pan. Cool slightly, form
into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in
crumbs and fry in hot oil or fat.


PEANUT AND RICE CROQUETTES

To one cup of freshly cooked rice allow one cup of peanut butter, four
tablespoons of minced celery, one teaspoon of grated onion, one
tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
add the white of one egg, reserving the yolk for coating the croquettes.
Shape into croquettes and let stand in a cold place for an hour, then
coat with the egg yolk mixed with one tablespoon of water and roll in
stale bread crumb dust until well covered. Fry in any hot oil or butter
substitute.


RICE CROQUETTES, No. 1

Separate the white and yolk of one egg and reserve about half the yolk
for coating the croquette. Beat the rest with the white. Mix with two