CARROT CROQUETTES
Cook until very tender enough peeled and sliced carrots to make a pint. Mash through a sieve and add the yolk of one egg well-beaten, a tablespoonful of melted butter, and pepper and salt to season highly. Cool on ice, shape into croquettes or balls, dip in egg and crumbs, and keep on ice until firm. Fry in deep fat, drain, and serve very hot.