This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
8 medium-sized croquettes.
1 pound Swift'ning for deep fat frying.
3 tablespoons Swift'ning.
4 tablespoons (1/4 cup) flour 1 cup milk.
2 cups ground, cooked ham (3/4 pound).
1/2 cup finely chopped celery 2 tablespoons horseradish.
2 tablespoons milk.
3/4 cup sifted, dry bread or cracker crumbs.
Make a white sauce of the Swift'ning, flour, and milk. Add ham, celery, and horseradish to the white sauce. Chill. Shape into balls or cones. Or, pat out in a rectangle about 1/2 inch thick and cut in triangles with a sharp knife. Beat egg and milk together. Dip each croquette into beaten egg and milk mixture, and then into crumbs. Chill. Fry. Drain well over kettle, then place on tray covered with absorbent paper.
Note: Ham usually contains enough salt to flavor the croquettes without the addition of more salt.