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.