Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper. Serve.
Macaroni Croquettes
- 1 cup cooked macaroni
4 tablespoons butter
4 tablespoons flour
¾ cup milk or stock
few drops onion juice
salt and pepper
½ cup cheese
Melt butter; add flour and cheese; when well blended add milk, onion juice, and seasonings. Cool, add macaroni; shape, dip in crumbs, egg and crumbs, and fry in deep fat.
Corn Pudding
- 4 cups corn (fresh)
2 cups milk
salt
3 eggs
½ cup butter
pepper
Beat yolks; add corn, milk, butter, salt and pepper. Pour into a buttered baking dish; add beaten whites and bake in moderate oven one hour.
Nut Loaf
- 2 cups soft bread crumbs
1 cup chopped nut meats
⅓ cup melted butter
½ cup hot water or stock
1½ teaspoons salt
¼ teaspoon pepper
½ teaspoon Worcestershire Sauce
few drops onion juice
1 egg
Mix all ingredients; taste, add more seasoning if needed, shape in a bread pan and bake one hour in a moderate oven, covering with a tin cover for the first half of the time. Baste three times during the cooking with melted butter. Remove from pan and serve with [Brown Sauce] to which one fourth cup chopped nuts have been added.