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Vegetable Croquettes

Prepare for this dish a day in advance by cooking extra quantities of vegetables. Boil and mash some potatoes. For I pint add I cup- IOI ful each of chopped boiled carrots and beets, green peas, a high seasoning of salt and pepper, 2 tablespoonfuls of grated onion, 2 tablespoonfuls of melted butter and I tablespoonful of chopped parsley. Mold into small croquettes.

Dip each into slightly beaten egg, roll in fine dry bread crumbs and fry golden brown in deep, smoking hot fat.