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Potato Croquettes

Combine the potato, Snowdrift, seasonings, and the egg yolk, unbeaten, and stir thoroughly. The mixture should be as moist as mashed potatoes; if not, add a little heated milk. Chill and form into balls allowing a generous tablespoonful to each. Then slightly beat the egg white and add a fourth cupful of milk or water.

Roll the croquettes in fine dry bread crumbs, then in the egg mixture, and in crumbs again, and fry in deep Snowdrift, hot enough to brown a bit of bread in forty counts. Serve with Cream or White Sauce No. 2, or any creamed vegetable, or creamed meat or fish.