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Celery-potato Croquettes

(Vaughan’s Vegetable Cook Book)







To a pint of mashed potatoes add half a teacup of cooked celery, season

with a tablespoon of butter, half a teaspoon of salt, a dash of white

pepper; add the yolk of one egg. Roll in shape of a small cylinder three

inches long and one and a fourth inches thick. Dip them in the beaten

white of egg, roll in cracker or bread crumbs and fry.











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