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Updated: June 17, 2025
Stir this into a half pint of drawn butter made thick with flour; mould the croquettes; roll them in egg, then in cracker crumbs, salted and peppered; put them where they will be cold; when chilled put them in a frying basket into hot fat; two minutes will brown them. From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President Board of Lady Managers.
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