Macaroni and Cheese Croquettes

Use left over macaroni and cheese, make into balls. Crumb, dip
in eggs, crumb again, fry in deep fat, drain and serve with hot
tomato sauce. See how to cook croquettes (excerpts below).
Croquettes
Have the grease about two inches deep or sufficiently deep to
entirely cover the croquettes when dropped in. The grease will
rise when the croquettes are in, so there should be enough room
in the pan to allow the grease to boil up without running over.
Two or three croquettes at a time will not chill the grease.
It requires about one minute to brown them. Shortening or
cooking oil is preferable for frying, (drippings of various
kinds might give some disagreeable flavor).
If not using a frying thermometer, heat grease until a cube
of bread will brown in forty counts. Do not have grease smoking hot.
When finished, drain the grease, fry a few slices of Irish
potatoes and save to use again for any frying purposes.

After shaping croquettes, roll in crumbs, then in beaten egg,
then crumbs again. Use the entire egg with one tablespoon of
cold water to each egg. Mix together without much frothing.
Too much beating will cause bubbles which break and leave
holes for the grease to enter. One egg and one tablespoon
water will coat about one dozen croquettes of medium size.
The white of the egg may be used with the water, without the
yolk, but the yolk and water would not be good because this
makes a soft coating. It is the white of the egg that seals
up the outer side of the croquette. The crumbing and egging
will make them even more firm if allowed to stand a half
hour for the coating to dry.
After frying, drain on a paper napkin. If croquettes are
fried too slowly or too long they will burst, thus allowing
the inside to come out or lose the pretty shape.
Keep hot until served. To reheat put in hot oven long enough
to heat. Croquettes are round, long or pear-shaped. When the
latter shape put a whole clove in the small end to represent
the stem of the pear.