Sweet Potato Croquettes

Sweet Potato Croquettes

Mash and sift cold cooked potatoes to the amount of two cups, add two beaten egg yolks, one-half teaspoon of salt and enough cream to make them soft enough to form into croquettes, roll in crumbs, egg, and crumbs again, and fry in hot fat.

Squash and Almond

Remove the seeds from a Hubbard and bake in convenient-sized pieces, then run the pulp through a ricer. To each pint add two tablespoons of melted butter, a beaten egg, a half teaspoon of salt and half a cup of blanched, chopped and pounded almonds. Form into croquettes, egg and crumb and fry in deep fat.