Vegetable Croquettes - 1930s

2 tsp. butter

2 T. flour

1/2 tsp. salt

Few grains pepper

1/3 cup evaporated milk diluted with 3 T. water

1 tsp. grated onion

1 cup left-over vegetables, chopped and drained

Melt butter in double boiler. Add gradually the flour, salt and pepper that have been mixed with diluted milk to form a smooth, thin paste. Cook until thickened, stirring constantly to prevent lumping. Add vegetables. cool and shape into croquettes. Roll in cracker meal or fine bread crumbs, then in undiluted evaporated milk and again in crumbs. Fry in deep fat (380 degrees) until brown. Makes 6 croquettes.

Recipe taken from Sego Recipes, 1930s, Sego Milk Products Company