Potato Croquettes Recipe

Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth

teaspoonful celery salt, one teaspoonful finely chopped parsley, two

tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a

few drops of onion juice. Mix the above ingredients, beat until light,

shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot.

Finely chopped almonds are a pleasant addition.

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