EGG CROQUETTES

 Serve these croquettes over rice that has been tossed in herb butter, accompanied with a field green salad, and fresh fruit.

3 tablespoons butter, 3 tablespoons flour, 3/4 cup whole milk, 1/2 teaspoons salt, 5 hardboiled eggs, chopped, 1 cup saltine crackers, crumbled, 1 teaspoon yellow mustard, 1 tablespoon white onions, 2 egg, beaten, 2 tablespoons water, oil for frying

In a heavy skillet melt butter, add flour and stir until blended into a blonde roux—DO NOT BROWN.  Add milk and continue to cook on a medium heat until the mixture thickens.  Remove from heat, add the eggs. Form a patty, dip patty in the water and again in cracker crumbs.  Fry in oil until brown, this step takes about 2 minutes on each side.