| 2 cups cold baked beans | 1 tablespoon Worcestershire or Brand's A 1 sauce |
| 1 cup mashed potato | Salt if needed |
| ¼ teaspoon paprika |
Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203).
322.—RICE CROQUETTES
| 1 egg slightly beaten | 1 teaspoon Worcestershire sauce |
| ¼ teaspoon salt | 2 tablespoons cold water |
| ¼ teaspoon onion juice | 2 cups cooked rice |
| 1 tablespoon tomato ketchup |
Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat.
323.—RICE AND RAISIN CROQUETTES
| ½ cup rice | 1 cup hot milk |
| 1 cup boiling water | 1 tablespoon butter |
| 1 teaspoon salt | 2 tablespoons sultana raisins |
Wash rice, stir into boiling salted water, and boil five minutes, add milk, butter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613).
324.—SALMON AND POTATO CROQUETTES
Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasoned mashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute.