h and potatoes through wire sieve; fry onion in Crisco, add
spinach and potatoes, season with salt and pepper, fry a few minutes,
then set aside till cold. Roll out pastry, cut out some small rounds,
then place spoonful of vegetable mixture on half the number of pastry
rounds, place slice of hard-cooked egg on each, brush round edges with
beaten egg, press other round on this, dip in egg and breadcrumbs and
fry in hot Crisco. Serve hot. Sufficient for six croquettes.

Mixed Vegetable Souffle

1 tablespoonful Crisco
1/4 lb. cooked carrots
1/2 lb. boiled potatoes
3/4 lb. boiled turnips
1/2 lb. stewed onions
1 tablespoonful chopped parsley
Salt and pepper to taste
3 eggs

Chop onions, add vegetables mashed, then mix well, add Crisco,
seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth
and fold them into mixture, then turn it into Criscoed fireproof dish
and bake thirty minutes in moderate oven.

Nut and Macaroni Savory

4 tablespoonfuls melted Crisco
1/2 lb. chopped Brazil nuts
1 cupful boiled macaroni
1-3/4 cupfuls breadcrumbs
2 eggs
3 cupfuls milk
2 tablespoonfuls chopped parsley
Salt, pepper, and powdered mace to taste
Brown sauce

Cut macaroni into small pieces and put into bowl, add nuts,
breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
greased earthenware dish, dot with tiny pieces of Crisco and bake in
moderate oven forty-five minutes. Serve hot with brown sauce.

Potato and Nut Croquettes

2 tablespoonfuls melted Crisco
2 cupfuls riced potatoes
1 tablespoonful milk
Salt, pepper, and red pepper to taste
Few drops onion juice
1 egg and 1 yolk of egg
1/3 cupful chopped nut meats
1/4 cupful cream
1/4 cupful breadcrumbs

Mix potatoes with Crisco, milk, yolk of egg, onion juice and
seasonings, and mix well. Put cream and breadcrumbs into small
saucepan and stir to thick paste, then cool; now add nuts, salt and
pepper to taste and half yolk of egg. Inclose some of nut mixture
in potato mixture, making ingredients into neat croquettes. Beat up
remainder of egg with tablespoonful of water. Roll croquettes in fine
breadcrumbs, brush over with egg, and again roll in crumbs. Fry in hot
Crisco to golden brown, then drain. Crisco should be heated until
a crumb of bread becomes a golden brown in forty seconds. Serve hot
decorated with parsley.

Sufficient for eight croquettes.

Potato Sausage

1