er. Add one tablespoonful butter, and
thicken with flour. Cook until brown.

CHICKEN CROQUETTE.

One-half pound chicken or veal, chopped very fine; season with one-half
teaspoonful salt, one-half teaspoonful celery salt, one-fourth
teaspoonful onion juice, one teaspoonful chopped parsley, one
teaspoonful lemon juice, one saltspoonful white pepper, one-fourth
saltspoonful cayenne. Mix with enough cream sauce to be easily handled;
let cool, then shape into rolls. Roll on fine bread crumbs, dip in
beaten egg, then roll in bread crumbs and fry in smoking-hot fat, drain
on tissue paper. Boil meat in three quarts hot water, cold for soup,
season with one teaspoonful salt, four grains pepper.

CHICKEN CROQUETTES.

Two pair sweetbreads, boiled and chopped fine, one teacupful boiled
chicken chopped (use nothing but the white meat), one teacupful boiled
bread and milk, pretty stiff; one-half pound butter, salt and pepper to
taste, mold in shape, roll in cracker crumbs, beaten egg, and again in
cracker crumbs, and fry in boiling lard.

Chicken Croquette Remarks.

Prepare meat and seasoning first. Put flour in hot butter dry, two
tablespoonfuls cold water in the egg. Boil meat very slowly, until very
tender. Make a hole in the flour when pouring in any liquid. Drop bread
into hot fat, count forty slowly, until brown, fat then at proper heat.
Cut a large potato in the hot grease; it takes out impurities.

CROQUETTES.

Cold turkey, chicken, veal or lamb, chopped fine; add one-fourth as much
bread crumbs as meat; salt, pepper and herbs to taste; then to one cup
of the mixture one well-beaten egg. Make in small balls egg-shaped, and
fry in boiling lard.

FRICATELLI.

Chop raw fresh pork very fine, add salt and pepper and two small onions
chopped fine, half as much stale bread as there is meat, soaked until
soft, two eggs; mix all well together, make into oblong patties, and fry
as you would oysters or other patties. A nice breakfast dish. Serve with
sliced lemon.

HAM TOAST.

One-fourth pound of either boiled or fried ham; chop it fine, mix with
the yolks of two eggs well beaten; one tablespoonful butter, enough
cream or milk to make it soft, a little pepper; stir this over the fire
until it thickens, dip toast into hot salted water for just an instant,
spread with melted butter, then turn over the ham mixture. Dried beef
may be substituted, adding, if fancied, a little chopped onion or
parsley.

HUNGARIA