Miss Parloa's kitchen companion

Make the anchovy force-meat, and add to it four tablespoonfuls of any white sauce. Keep cool until the time for making the patties. Make half the rule for puff paste, and let the paste become thoroughly chilled. When it is firm, cut off about two-thirds of it. Roll this out about one-eighth of an inch in thickness. Cut out with a large pattie-cutter as many rounds as possible (there should be about a dozen). Place these rounds on a tin sheet, and put them into the refrigerator. Now put the trimmings and the cold paste together, and roll out and cut as before. Should the trimmings have become very soft, chill them before rolling. Put a teaspoonful of the anchovy force-meat in the centre of each one. Wet the rims with cold water. Now cover with the rounds of paste that were cut out first. Have a second pattie-cutter half an inch smaller in diameter than the first. Press its blunt edge on the centre of the pattie and around the filling of anchovy. This will fasten the two sheets together near the force-meat. Bake in a rather quick oven for eighteen or twenty minutes. These patties are served in a dinner or luncheon as an entre'e. CROQUETTES. Croquettes may be made in any form that suits one's taste. The most common are the cylinder, cone, pear, and ball shapes. These may be formed by the hands. A hinged mould comes for forming cones. The cylinder and ball shapes are the best, because a very soft PQ be shaped into this form, while the cone and pear shapes require a firmer mixture. The croquette preparation should be thoroughly chilled; if not, it will be a difficult matter to form the croquettes. There must be plenty of fine dried crumbs, a large smooth board, a beaten egg in a deep plate, a table-spoon and case-knife, or, better still, a palette-knife. Sprinkle the board lightly with the crumbs. Shape the croquettes in the hand, and then roll them on the board, handling them carefully. When all are shaped, spread a thick layer of crumbs on one end of the board. Put a croquette in the plate of beaten egg, and with a spoon pour the egg over every part. Slip the knife under the croquette, and lift it to the bed of crumbs. Roll it in the crumbs until every part is coated ; then lift it with the hand, and bring the ends down on the board with a light tap. This will give a regular, smooth shape to the ends. When all the croquettes are breaded, they may be fried at once ; or they may be put in a cool place and kept there twelve hours or longer. When ready to fry, Croquettes ready for Serving. put some into the basket, being careful not to crowd them. Fry in smoking hot fat for a minute and a half. Drain them on brown paper, arrange on a folded napkin, and serve very hot. A sauce is frequently served with them. If a mould be used to form the croquettes, butter it generously, sprinkle with dried crumbs, and pack it solid with the croquette mixture. Now draw out the wire that holds the two pieces of the mould together, take out the croquette, fasten the mould again, and proceed as before. The mould is to be buttered only once, but it must be lined with crumbs each time a croquette is formed.