Beat the white of 1 egg very stiff, and stir into it 1 cup of fine bread crumbs, 1 cup of grated cheese, 1/2 teaspoon of salt, and 1 saltspoon of paprika. Shape into balls or croquette forms, then roll in the beaten yolk of egg and crumbs, put in a frying basket, and fry in boiling vegetable fat until a golden brown. Lay on brown paper in the oven for three minutes, then arrange in a heap on a paper doily, dust with grated cheese, and garnish with watercress or parsley. SWISS CHEESE CROQUETTES Melt 3 tablespoons of butter, add a few drops of onion juice, 1/4 cup of flour, 1/2 cup of milk, the yolks of 2 eggs, 1 cup of grated American cheese, and 1/2 cup of Swiss cheese cut into small pieces. Let cook in a double boiler until the cheese is melted, then season with salt and cayenne; let cool, then shape into croquettes, roll in crumbs, and fry in deep fat. CHESTNUT CROQUETTES Peel, blanch, and chop fine enough Italian chestnuts to make 2 cups, and boil them in water or milk to cover them for three quarters of an hour or until they are tender and the milk absorbed; let cool somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and 1/2 teaspoon of salt. Shape into croquettes, roll in egg and crumbs, and fry in deep fat. Serve with mushroom sauce or as a garnish. EGG CROQUETTES Hard boil 10 or 12 eggs, add to them 1 tablespoon of chopped parsley, chop very fine, and season highly; then moisten with milk or cream. Mould into shape, roll in egg and crumbs, and fry in hot fat. Serve as a garnish to rice or tomatoes, or as a separate dish alone, or with curry sauce, horse-radish sauce, tomato sauce, or devilled sauce. FARINA CROQUETTES Put 2 cups of milk in a double boiler, and when hot add 1 cup of farina and some salt. Cook until well thickened, and then whip vigorously into it 1 beaten egg. Let cool, mould into croquettes, dip in crumbs, and fry in hot fat. Serve with savoury sauce or with jelly melted to the consistency of cream. HOMINY CROQUETTES Put 1 pint of cooked hominy into a saucepan, add 2 tablespoons of cream or milk, and stir over the fire until hot, then remove from the fire and season with salt; add the yolks of 2 eggs lightly beaten, shape into croquettes, roll in crumbs, and fry until nicely browned. Serve with some savoury sauce or as a garnish to scrambled or fried eggs. LENTIL CROQUETTES Put 1 cup of well-washed lentils into 3 cups of water or vegetable broth when at boiling point, and let them cook slowly for an hour or until tender, strain them, and mash them in water, and let them cool.