¾ pound of cottage cheese

1 cupful of chopped carrots

1 onion (chopped fine)

1 tablespoonful of flour

2 eggs

Salt and pepper

1 cupful of yellow corn meal

Boil the chopped carrots in salt water ten minutes; then add to the mixture the chopped onion and boil until tender; drain.  Season the cottage cheese with salt and pepper and add one egg (well beaten).  Lastly, add the cooked vegetables.  Mould into shape of croquettes, dip in the second egg, slightly beaten, roll in the corn meal and fry in hot cooking oil until crisp and brown.

These croquettes are nice made with peas or spinach in place of the carrots.