The royal baker and pastry cook : $b A manual of practical cookery

onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat. =Lyonnaise Potatoes.=—Heat 1 tablespoon butter in frying-pan. Add 1 tablespoon chopped onion. When pale brown add 1 pint diced boiled potatoes, seasoned. Shake till butter is absorbed; potatoes should not color. Add 1 tablespoon chopped parsley and take up. =Creamed Potatoes.=—To 3 cups diced boiled potatoes add 1 pint cream sauce (see Sauces), more seasoning if necessary, and simmer 10 minutes. Or, season cold sliced potatoes, cover with milk, and stew till milk is reduced one half, then add a little butter. =Stewed Squash.=—Pare small squash, remove seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste. =Stewed Tomatoes.=—Scald and skin tomatoes, remove hard ends and cut up. Stew in agate saucepan till tender, add salt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water. =Stuffed Tomatoes.=—Choose large tomatoes; cut off stem ends and take out centers. Fill with stuffing (see Stuffings), lay on buttered baking-pan, and bake in hot oven 30 minutes. Peppers, summer squash, large ripe cucumbers, onions, and egg plant may be prepared in same way. =Panned Tomatoes.=—Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in flour, put cut side down in pan, cover, and cook over hot fire until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk; stir till thickened, season, boil 1 minute, and pour round tomatoes. =Mashed Turnips.=—Pare and dice turnips, boil in unsalted water till tender. Mash, adding salt, pepper, and butter to taste. If cut small they will cook in less time and be less odorous. =Ragout of Vegetables.=—Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup