For serving, use individual ramekin casseroles, baking shells, and thus make for efficient and quick handling of the food, in which the food itself is presented in a most attractive way.  A good blend of seasoning is most important, so I am going to give you a French housewife’s secret.  Mince four medium-sized onions very fine, then place in a bowl and add

  Six tablespoons of salt,
  Two teaspoons of paprika,
  One-half teaspoon of thyme,
  One-half teaspoon of sweet marjoram,
  One-quarter teaspoon of sage,
  Pinch of cloves,
  Pinch of allspice.

Rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours.  Put through a fine sieve.  Place in a bottle and use one teaspoon of this mixture in place of salt.

The average housewife seldom thinks of using such herbs as sweet basil, sorrel, tarragon, leek and chervil, yet they give a delicious flavoring not only to soups, stews, ragouts and goulashes, but to made dishes.  They can be grown in the kitchen garden.  A good sauce is important, and not only increases the portion, but also gives it an attractive appearance.

Leftover meats and vegetables may be turned into palatable food with just a little time and energy.  The basis of all croquettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste.

Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or butter to the cream sauce.

The true secret to good croquettes or cutlets is to have the mixture rich and creamy.  Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs.  Now fry until golden brown in hot fat.

How to make the foundation: 

Place in a saucepan: 

  One cup of milk,
  Seven level tablespoons of flour,

Stir to dissolve the flour and then bring to a boil.  Cook slowly for five minutes and then add the flavoring and seasoning.  Set aside to cool and then mould.  Form into croquettes, roll in flour, dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat.

NUT AND PEPPER CROQUETTES

  Two green peppers,
  Two medium-sized onions,

Mince very fine and then parboil and drain.  Turn on a cloth and pat dry.  Place in a bowl and add

  One cup of cream sauce, made as given in the method,
  One-half cup of finely chopped nuts,
  One teaspoon of salt,
  One teaspoon of paprika,
  Three tablespoons of grated cheese.

Mix thoroughly and then pour on a large platter and allow to cool, then finish as directed for cheese croquettes.

LIMA BEAN CROQUETTES

Wash and soak overnight three-quarters cup of baby lima beans.  In the morning parboil until tender and then drain until very dry.  Now put