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.