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Ham Croquettes

Chop very small one-fourth of a pound of ham, mix with it an equal quantity of boiled and mashed potatoes, two chopped hard-boiled eggs and one tablespoonful of chopped parsley, seasoning all to taste; then stir in the yolk of an egg. Flour the hands and shape the mixture into small balls; put some fat in a fryingpan, and when it is hot place the croquettes in the pan and fry them an equal brown all over; place them on a hot dish, garnish with parsley, and serve. For a light luncheon or a late supper dish these croquettes are well suited, or they may be served for breakfast.