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 cups of boiled or steamed rice and one-half teaspoon of salt, form into oblong croquettes or small balls.  Mix the reserved part of the egg yolk with a tablespoon of cold water.  Dip croquettes in this and then roll in fine bread crumbs.  Repeat until well-coated, then fry brown in deep oil.

RICE CROQUETTES, No. 2

Put on with cold water one cup of rice, and let boil until tender.  Drain, and mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt.  About one tablespoon of flour may be added to hold the croquettes together.  Beat the whites of the three eggs to a stiff froth, reserving some of the beaten white for egging croquettes, mix this in last, shape into croquettes and fry in hot oil or butter substitute.  Place on platter and serve with a lump of jelly on each croquette.

CALF’S BRAINS (SOUR)

Lay the brains in ice-water and then skin.  They will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them.  Lay in cold salted water for an hour at least, then put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce).  Add one onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves and a little salt, boil altogether about fifteen minutes.  Serve on a platter and decorate with parsley.  Eat cold.

CALF’S BRAINS FRIED

Clean as described in calf’s brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets.