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Apple Croquettes

Core, pare, and slice tart apples sufficient for one pint. Stew these with a dessertspoon each of butter and watercarefully, not to burn-then mash as for apple sauce. Place in double boiler and cook till reduced and the apple seems dry. Have ready one-third cup of cornstarch mixed smooth with a little cold water and stir into the apple with a pinch of salt added. Let cook fifteen minutes, just before removing adding one beaten egg, whipping as it cooks, then place all in a flat, wet mould or deep dish and set aside to cool. When needed drop a teaspoon of the mixture into fine, dry, bread or cracker crumbs, then into an egg beaten, and again into crumbs. Place in the basket of deep frying kettle in boiling fat until brown. Drain and serve with fowl. These croquettes may be spiced or flavoured with lemon.