Egg Croquettes
| 2 tablespoonfuls Crisco | 1 teaspoonful chopped parsley |
| 2 tablespoonfuls flour | 1/2 cupful chopped cooked tongue or ham |
| 3/4 cupful milk | Salt, pepper, and grated nutmeg to taste |
| 6 hard-cooked eggs | 1 egg |
| Breadcrumbs | |
Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco, stir in flour, then add the milk and boil three minutes stirring all the time. Now add egg mixture and if required add more seasoning. Cool mixture then divide it into nine portions and make each into a neat croquette; brush over with the egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish with fried parsley. Crisco should be hot enough to brown breadcrumb in forty seconds.
Sufficient for nine croquettes.