ut the boiled sweetbreads into small dice with a silver knife. Mix with
mushrooms, using half the quantity of mushrooms that you have of
sweetbreads. Use two eggs in the sauce.

VEAL CROQUETTES

Veal is often mixed with chicken, or is used alone as a substitute for
chicken. Season in same manner and make the same combinations.

CAULIFLOWER CROQUETTES

Finely chop cold cooked cauliflower, mix in one small, finely chopped
onion, one small bunch of parsley finely chopped, one-half cup of bread
crumbs and one well-beaten egg. Carefully mix and mold into croquette
forms, dip in cracker dust and fry in deep, smoking fat until a light
brown.

EGGPLANT CROQUETTES (ROUMANIAN)

Peel the eggplant, place in hot water and boil until tender, drain, add
two eggs, salt, pepper, two tablespoons of matzoth or white flour or
bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

CROQUETTES OF FISH

Take any kind of boiled fish, separate it from the bones carefully, chop
with a little parsley, salt and pepper to taste. Beat up one egg with
one teaspoon of milk and flour. Roll the fish into balls and turn them
in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve
with any sauce or a mayonnaise.

POTATO CROQUETTES

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.

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