e
to cool and then mould. Form into croquettes, roll in flour, dip in
beaten egg and then roll in fine bread crumbs and fry until golden
brown in hot fat.

NUT AND PEPPER CROQUETTES

Two green peppers,
Two medium-sized onions,

Mince very fine and then parboil and drain. Turn on a cloth and pat
dry. Place in a bowl and add

One cup of cream sauce, made as given in the method,
One-half cup of finely chopped nuts,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of grated cheese.

Mix thoroughly and then pour on a large platter and allow to cool,
then finish as directed for cheese croquettes.

LIMA BEAN CROQUETTES

Wash and soak overnight three-quarters cup of baby lima beans. In the
morning parboil until tender and then drain until very dry. Now put

One green pepper,
Two medium-sized onions,
Four pieces of bacon,

through a food chopper. Place in a pan and cook until the onions and
peppers are soft. Drain free from fat and then put the beans through
the food chopper and add:

The prepared peppers and onions and bacon,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
One teaspoon of Worcestershire sauce

Mix thoroughly and then mould into croquettes and dip in flour, then
in beaten egg, and roll in fine bread crumbs. Fry until golden brown
in hot fat.

Leftover meat may be minced fine and seasoned as follows:

Put a sufficient amount of cold cooked meat or fish through the food
chopper to measure three-quarters cup and

One large onion,
Four branches of parsley,

Place the mixture in a bowl and add

One teaspoon of salt,
One teaspoon of paprika,
One cup of cream sauce,

made as directed in the method, then the finely chopped meat and one
teaspoon of Worcestershire sauce. Mix thoroughly and then set aside to
mould. Form into croquettes and roll in flour, dip in beaten egg and
then roll in fine bread crumbs. Fry in hot fat.

Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used
for this delectable method of serving an entree. Nuts, eggs, cheese,
both cottage or pot, and store cheese, may be used. Dried peas, lima
beans, navy and soy beans as well as cow peas and lentils will afford
a splendid variety to the thrifty housewife who must provide cheap
protein dishes.

The difference between a croquette and a cutlet is just in the shape.
Croquettes are shaped either in the cylindrical or conical forms and