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POTATO CROQUETTES

(EntrÉes) - (The International Jewish Cook Book)







Work into two cups of mashed potatoes, a tablespoon of melted butter,
until smooth and soft; add one egg well-beaten and beat all together
with a wooden spoon. Season with salt and nutmeg. Roll each in beaten
egg then in bread crumbs, fry in hot oil or butter substitute. If
desired chicken-fat may be substituted for the butter and the croquettes
fried in deep fat or oil.

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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.

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SWEET POTATO CROQUETTES

To 1 pint of hot mashed potatoes, or cold boiled ones may be used,
squeezed through a fruit press; add 1 tablespoon of butter, pinch of
salt, 2 eggs, whites beaten separately. When cool, form into small
cone-shapes, dip in bread crumbs, then into egg, then into crumbs
again, and fry in deep fat. Drain on paper and serve on platter
garnished with parsley.

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POTATO CROQUETTES. MRS. F. W. THOMAS.

Take one pint of mashed potatoes; season with one tablespoonful of
soft butter, one-half saltspoon of white pepper, one-half teaspoon of
salt, one-half teaspoon of celery salt, a few drops of onion juice,
and some egg; mix well till light; rub through a strainer; return to
the fire and stir till the potato cleaves the dish. When cool, shape
into balls, then into cylinders; roil in fine bread or cracker crumbs;
dip in beaten egg, then in crumbs again, and fry brown in hot fat.

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NUT AND POTATO CROQUETTES

1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put
salmon into bowl and add the sauce and lemon juice; mix well with fork
until salmon is well broken. Set aside and when cold mold into desired
shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon
cold milk, then in bread crumbs. Fry in deep hot fat.

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Potato Croquettes

Baked potatoes that are left over must be made into stuffed potatoes
before they are heavy and cold. At the close of the meal at which they
were first served, cut the potatoes directly into halves, scoop out the
inside portion, put it through an ordinary vegetable press, or mash it
fine; add a little butter, salt, pepper and sufficient milk to make a
light mixture; stand this over hot water and beat until light and smooth.
Put it back into the shells, and stand them aside in a cold place. When
ready to serve, brush the top with beaten egg, run them into a quick oven
until hot and golden brown.

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POTATO CROQUETTES

Wash the fruit, cut them lengthways, remove the inside. Fill each half
with a mixture made of beaten egg, grated cheese, and some fine
breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter
of an hour, or till the soufflé mixture has risen. When cooked place them
in an oval dish with a border of rice turned out from a border mold.

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POTATO CROQUETTES

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take large sweet potatoes; parboil them slightly and cut them in
transverse slices. Prepare a deep baking dish and cover the bottom
with a layer of slices; add a little butter, a very little sugar and
nutmeg. Strew over this a few bits of orange peel and add a little
juice of the orange. Fill the dish in like manner, finishing with fine
shred of orange peel. Bake until tender and you will have a dish to
satisfy an epicure.
POTATO PUFF. (A la Geneve)
From MRS. H. F. BROWN, of Minnesota, Lady Manager.
Whip mashed potatoes light and soft, with milk, butter and two raw
eggs; season with pepper and salt, and beat in a few spoonfuls of
powdered cheese. Pile upon a bake-dish and brown nicely. Serve in
dish.

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Celery-potato Croquettes

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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Potato Croquettes

MRS. J. G. SCOTT.



Take two cupfuls of cold mashed potatoes, beat up with two

tablespoonfuls of melted butter and three eggs, make into rolls, cover

with cracker dust, or bread crumbs and fry.

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1 Potato Croquettes

Four mashed potatoes, season highly with pepper and salt, butter and

chopped parsley. Beat very well. Roll into balls, egg and bread crumb

them and fry in boiling lard.









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