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 1/2 cupful Crisco 1/4 lb. chopped onions 1/2 lb. cold boiled mashed potatoes 1/2 lb. breadcrumbs Salt and pepper to taste 2 beaten eggs Mix all ingredients thoroughly well together with wooden spoon, then form into sausages; tie each well in cloth, and boil exactly as a roly-poly. If not to be eaten when newly cooked, put aside, and untie when wanted. This sausage is also good if oatmeal is added instead of breadcrumbs, or it may be made half oatmeal and half breadcrumbs. Sufficient for twelve sausages. Potatoes Sefton 1 tablespoonful Crisco 3 baked potatoes Salt, pepper, and red pepper to taste 1 yolk of egg 1 tablespoonful cream Chopped parsley Watercress Split potatoes in halves lengthways. Scoop out centers, rub them through a sieve, add seasonings, melted Crisco, yolk of egg, and cream. Beat well till light, then put mixture into forcing bag with tube, force into potato cases which should be dried. Heat in moderate oven. Sprinkle a little chopped parsley on top and serve decorated with watercress. Sufficient for three potatoes. Rice a la Maigre 4 tablespoonfuls Crisco 1 grated shallot 1/2 cupful boiled rice 4 chopped hard-cooked eggs 1 tablespoonful white sauce 1 raw egg 1 cupful thick tomato sauce Salt, pepper, and paprika to taste 3 baked tomatoes 1 tablespoonful chopped parsley Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings. Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes. Rhubarb Pudding 4 tablespoonfuls Crisco 4 tablespoonfuls sugar 2 eggs 1 lemon 1/2 cupful flour 1 cupful stewed rhubarb 1/2 teaspoonful salt Few breadcrumbs