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Meat Croquettes

Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry; mix with the minced meat about one dessertspoonful chopped parsley, one dessert-spoonful ground ginger, three eggs, a pinch of ground mace, pepper and salt, roll them into egg-shaped balls; have ready two or three eggs well beaten, in one plate, and flour in another; first roll in the flour, then in the egg, fry in boiling drippings; serve hot.--Mrs. T.