Recipe For Making Apple Croquettes

6 or 8 large apples. 1/2 teaspoonful of salt. 3/4 cup of sugar. 4 tablespoonfuls of cornstarch. A grating of lemon rind. The yolks of five eggs. 4 tablespoonfuls of butter. (1 egg and bread crumbs.)

Pare, quarter and core the apples; steam until tender, then cook with the sugar and lemon until very dry. Melt the butter and in it cook the cornstarch; add the apple pulp gradually, then the slightly beaten yolks of eggs; cook over hot water until the egg is set, then set aside to cool. Shape into cork or apple shapes, egg-and-bread-crumb, and fry in deep fat. Serve as a garnish for roast goose. The quantity of cornstarch may be increased and the number of egg yolks diminished accordingly, if desired. The yolk of an egg is equivalent to about a level tablespoonful of cornstarch.