Q: I have looked everywhere for my salmon croquettes recipe. Can you print one?

— John Roberts, St. Louis

A: This recipe has been made by St. Louis cooks for almost 50 years. It was one of the Post-Dispatch's favorite recipes of 1963, and it has been reprinted at least once since then.

"I make them often," wrote Jackie Lipsitz of St. Louis.

Susan M. Beecher of St. Louis emphasizes that refrigerating the salmon mixture until cold is worth the time and trouble, because chilled croquettes will hold together as they are shaped and baked.

Freida Taylor of Carlyle and Joyce Wink of Highland also sent recipes, which we will forward to Roberts.

And now, more questions:

• Betty C. Dix of Collinsville is looking for a recipe for orange cake. "You boiled an orange for about 35 minutes, then blended it with sugar and nuts in a food processor."

• And a request for another cake recipe: "I am still looking for a recipe my mother used during WWII when sugar was rationed," wrote Jean Joiner of Rolla, Mo. "It was baked in an 8-by-8 pan. The only part I can remember was she broke 2 eggs in a cup and finished filling the cup with dark Karo syrup. She used cocoa powder, not chocolate."