46. Celery And Nut Roast

2 eggs, 1 1/2 cups milk, 3/4 cup finely chopped nuts, 1 cup chopped celery, 1 1/8 cups fine toasted crumbs, 1 teaspoon salt, 1 tablespoon grated onion.

Beat the eggs, add milk, nuts, salt and crumbs, onion and celery. Let stand 20 minutes. Bake in an oiled tin about 30 minutes or until well browned. To remove, turn upside down on a platter and cover with a cloth wrung out of cold water, allowing it to stand a few minutes or until loosened from the pan. Garnish with parsley and serve with parsley sauce or cream sauce. Number of servings, 8.

47. Croquettes Of Split Peas

(Food and Cookery - Anderson).

1 cup mashed peas, 1/2 cup oven toast crumbs, 2 teaspoons cream.

Put the cream and onion into a small saucepan on the stove and reduce to about one-third. Mix all ingredients well, roll into round balls about the size of an egg and form into oblong croquettes with a knife, having them about 1 inch thick, 1 inch wide, and l 1/2 inches long. Mark the top with a knife. Brush over lightly with milk or cream and bake on the top grate in a hot oven. Number of servings, 6.

Note - Croquettes may be made in this way from any legume or from corn.