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Spinach Croquettes

Take one pint of spinach (cooked), chop very fine. Put over the fire one large tablespoon of butter and one-half of a small onion cut in quarters. When the onion colors, remove the pieces and put the spinach in, stirring constantly, and adding gradually one scant tablespoon of flour, same of bread crumbs, one-half cup of grated cheese, yolks of two eggs beaten and stirred in quickly, one-fourth cup of milk (more, if too stiff), salt and nutmeg to taste. It must only be stiff enough to mold while warm.

Turn out on a floured board; flour the hands and form into small croquettes.

Then cook them in boiling lard from five to seven minutes. Shake or drain in a sieve. Arrange them in the dish in which they are to be served, sprinkle with grated cheese, moisten with melted butter, and place in oven a minute or two to heat through. -Mrs Peter C. Corwell.