The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

croquettes, the nut meals are excellent. Mix fine chopped onion and parsley with egg or crumbs sometimes for croquettes. Full directions for shaping and baking are given with trumese croquettes. Suitable croquettes or patties may be served on beds of pilau, or on plain boiled rice with gravy, or with macaroni in cream sauce, and some are used as garnishes or accompaniments for true meat dishes. =Croquette Sauce= To be used with different additions. 1-2 tablespns. butter 2-2½ tablespns. flour 1 cup hot milk ¾-1 teaspn. salt 1 teaspn. grated onion may be used when suitable and also 1 egg, but croquettes are more creamy without the egg. Rub the butter and flour together, add boiling milk, stirring; boil, remove from fire, add whatever is to be used for croquettes, cool thoroughly, shape into cones or rolls, set in cold place until ready to use. This quantity is sufficient for the equivalent of 2 cups of fine chopped meat. =Corn Croquettes= 1 pt. grated corn, (or 1 can of corn well drained) 1 pt. stale bread crumbs 2 tablespns. flour. 1 egg salt Mix, shape, bake. These croquettes may be breaded only. They may be used as garnish for a timbale if shaped in cones or balls, or served with cream sauce as a separate course. =Celery Croquettes= 1 cup mashed potato ¾ cup finely-sliced celery 1-1½ teaspn. butter 2 tablespns. chopped nuts (not too fine) salt Do not cook celery. Mix all ingredients while potato is hot. Cool, shape, egg and crumb. Stand in cold place until ready to bake. =Rice Croquettes--cold boiled rice= Add 2 or 3 tablespns. milk to 2 cups cold boiled rice. Heat in double boiler until softened; then add 1 tablespn. butter, 1 beaten egg and salt. Cream may be used instead of milk and butter. Cool, shape, roll in nut meal, bake. Serve as garnish for a ragout, or with stewed green peas, cream or lentil gravy, or maple syrup or jelly. =Rice Croquettes No. 2= Cook 1 cup of rice in a quart of milk with a level teaspn. of salt, in