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Croquettes (Take cold fowl or fresh meat)

Take cold fowl or fresh meat of any kind, with slices of fat ham; chop together very fine, add one-half as much stale bread grated, salt and pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made mustard, and lump of butter size of an egg. Mix well together till it resembles meat; mould them into cakes, dip into well beaten yolk of an egg, cover thickly with grated bread. Fry a light brown.--Mrs. F. D.

Croquettes.

Boil or roast a turkey, chop the meat as fine as possible. Mix eight beaten eggs with the meat, add one quart of milk, one-quarter pound butter, salt and pepper, a little mace.

Stew all together for a few minutes, then take it off to cool and make into little cone shapes. Roll each one into pounded crackers and drop in boiling lard till a light brown.-Mrs. M. E. L. W., Md.