One green pepper,
  Two medium-sized onions,
  Four pieces of bacon,

through a food chopper.  Place in a pan and cook until the onions and peppers are soft.  Drain free from fat and then put the beans through the food chopper and add: 

  The prepared peppers and onions and bacon,
  One teaspoon of paprika,
  Two tablespoons of finely minced parsley,
  One teaspoon of Worcestershire sauce

Mix thoroughly and then mould into croquettes and dip in flour, then in beaten egg, and roll in fine bread crumbs.  Fry until golden brown in hot fat.

Leftover meat may be minced fine and seasoned as follows: 

Put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and

  One large onion,
  Four branches of parsley,

Place the mixture in a bowl and add

  One teaspoon of salt,
  One teaspoon of paprika,
  One cup of cream sauce,

made as directed in the method, then the finely chopped meat and one teaspoon of Worcestershire sauce.  Mix thoroughly and then set aside to mould.  Form into croquettes and roll in flour, dip in beaten egg and then roll in fine bread crumbs.  Fry in hot fat.

Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used for this delectable method of serving an entree.  Nuts, eggs, cheese, both cottage or pot, and store cheese, may be used.  Dried peas, lima beans, navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes.

The difference between a croquette and a cutlet is just in the shape.  Croquettes are shaped either in the cylindrical or conical forms and cutlets in flat, either round, triangle or chop shape.

To prepare the egg for dipping add four tablespoons of evaporated milk and beat hard to thoroughly blend.  Place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette.

To prepare the crumbs dry all pieces of stale bread thoroughly.  No bit is too small, a crust or even the crumbs left from cutting the bread.  Put the well-dried bread through the food chopper and then sift through the colander; either put the coarse crumbs through the food chopper the second time or keep them for au gratin dishes.

Always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress.

BLACKBERRY PUDDING

Place in a mixing bowl: 

  One cup of flour,
  One and one-half cups of fine bread crumbs,
  One-half teaspoon of salt,
  One tablespoon of baking powder,
  One egg,
  One and one-half cups of water,
  Two cups of well-cleaned blackberries,
  One-quarter teaspoon of nutmeg.

Beat to mix and then pour into a pudding dish and bake forty-five minutes in a slow oven.  Serve with sweet spiced blackberry sauce.