Rub spinach and potatoes through wire sieve; fry onion in Crisco, add spinach and potatoes, season with salt and pepper, fry a few minutes, then set aside till cold. Roll out pastry, cut out some small rounds, then place spoonful of vegetable mixture on half the number of pastry rounds, place slice of hard-cooked egg on each, brush round edges with beaten egg, press other round on this, dip in egg and breadcrumbs and fry in hot Crisco. Serve hot. Sufficient for six croquettes.
Mixed Vegetable Souffle
| 1 tablespoonful Crisco 1/4 lb. cooked carrots 1/2 lb. boiled potatoes 3/4 lb. boiled turnips | 1/2 lb. stewed onions 1 tablespoonful chopped parsley Salt and pepper to taste 3 eggs |
Chop onions, add vegetables mashed, then mix well, add Crisco, seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth and fold them into mixture, then turn it into Criscoed fireproof dish and bake thirty minutes in moderate oven.
Nut and Macaroni Savory
| 4 tablespoonfuls melted Crisco 1/2 lb. chopped Brazil nuts 1 cupful boiled macaroni 1-3/4 cupfuls breadcrumbs | 2 eggs 3 cupfuls milk 2 tablespoonfuls chopped parsley Salt, pepper, and powdered mace to taste |
| Brown sauce | |
Cut macaroni into small pieces and put into bowl, add nuts, breadcrumbs, seasonings, eggs well beaten, and milk; turn into well greased earthenware dish, dot with tiny pieces of Crisco and bake in moderate oven forty-five minutes. Serve hot with brown sauce.
Potato and Nut Croquettes
| 2 tablespoonfuls melted Crisco 2 cupfuls riced potatoes 1 tablespoonful milk Salt, pepper, and red pepper to taste Few drops onion juice | 1 egg and 1 yolk of egg 1/3 cupful chopped nut meats 1/4 cupful cream 1/4 cupful breadcrumbs |