Fish Croquettes

Any cold boiled, baked or fried fish from which all fat, bones and skin have been removed, chopped fine; 1-3 as much mashed potato, rubbed to a cream with a little butter. Mix thoroughly; make into balls; dip into beaten egg; roll in cracker crumbs and fry. Serve with pickles.

Chicken Croquettes

Soak 1 1/2 cups bread crumbs in 1/2 cup sweet cream; mix with this 1 cup finely cut chicken; add 1 egg and salt and pepper to taste. Shape, roll in egg; then in rolled cracker and fry.

Mutton Croquettes With Tomato Sauce

Use left-over pieces of cold mutton or other meats. Chop very fine. Roll a number of crackers fine, mix with the meat and season to taste; moisten with milk or water; mold into cakes and fry brown in butter. Serve with the following sauce: Cover and simmer gently for 20 minutes 1/2 can of tomatoes, 3 cloves, 1/4 of a bay leaf, 1/2 teaspoon of salt, 1-3 teaspoon white pepper, 1/2 onion cut fine. Take a clean saucepan and put into it 2 tablespoons flour and 2 tablespoons butter; melt these together over the fire and gradually add the strained tomatoes, stirring until the sauce is smooth.