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Oyster Croquettes

Scald and chop fine hard part of the oysters (after taking the other part and liquor for a soup), add an equal weight of mashed potato; to one pound of this add lump of butter the size of an egg, tea-spoon salt, half tea-spoon of pepper, and quarter of a tea-cup cream. Make in small cakes, dip in egg and then in bread-crumbs, and fry like doughnuts.