POTATO CROQUETTES. MRS. F. W. THOMAS.
Take one pint of mashed potatoes; season with one tablespoonful of
soft butter, one-half saltspoon of white pepper, one-half teaspoon of
salt, one-half teaspoon of celery salt, a few drops of onion juice,
and some egg; mix well till light; rub through a strainer; return to
the fire and stir till the potato cleaves the dish. When cool, shape
into balls, then into cylinders; roil in fine bread or cracker crumbs;
dip in beaten egg, then in crumbs again, and fry brown in hot fat.
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