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Macaroni and Cheese Croquettes

3 cups chopped cooked macaroni 2 tablespoons Mazola Few grains dry mustard 1/4 teaspoon Worcestershire Sauce 3 tablespoons Argo or Kings- 3/4 cup milk ford's Cornstarch 3/4 teaspoon salt 1/4 teaspoon paprika 1/2 cup grated American cheese 1 egg Make a sauce of the Mazola, cornstarch, seasonings and milk. Add the cheese and cook over hot water until it has melted. the cheese and cook over hot water until it has melted.

The sauce will be very thick. Add to the macaroni with the egg yolk. Chill and form into balls. Roll in fine dry bread crumbs, then in the egg white slightly beaten with one-third cup cold water, then in crumbs again and fry golden brown in deep Mazola hot enough to brown a bit of bread in forty counts, 375 degrees F. Drain on crumpled paper.

GIVEN a good recipe and the right ingredients, any one can make a successful cake. It is almost impossible to achieve this with ordinary bread flour; it contains to achieve this with ordinary bread flour; it contains too much gluten, which makes the texture coarse.

This can be overcome if two tablespoonfuls of Argo or Kingsford's Cornstarch are sifted with each scant cupful of flour the texture will be even and fine. Fine texture also depends partly on thorough mixing. should blend quickly and completely. Mazola does this The shortening because it is pure liquid pressed from the hearts of corn.