Miss Parloa's kitchen companion

When the potatoes have been mashed smooth and light, beat into them the hot milk and then the salt and butter. Next beat one egg until light, and beat this into the mixture, which should now be shaped into croquettes. Beat the second egg in a soup-plate. Cover the croquettes with this egg, and roll them in the bread crumbs. Fry in fat till they turn a rich brown. Serve at once. These are nice to serve with game. If the croquettes be preferred flavored and sweetened, add to the mixture two table-spoonfuls of sugar, a slight grating of nutmeg, and one table-spoonful of lemon juice. The simpler mode is, however, the better, if they are to be an accompaniment of meat or game. When served with a sauce, as an entree, the flavoring and sweetening should be used. * Rice Croquettes a la Parmesan. For eighteen croquettes use half a cupful of raw rice, three gills of stock, one cupful of strained tomato, three table-spoonfuls of butter, four table-spoonfuls of grated Parmesan cheese, one teaspoonful of salt, one-tenth of a teaspoonful of cayenne, one teaspoonful of onion juice, four eggs, and crumbs for breading. Wash the rice, and, putting it in a stew-pan with the stock, boil it for ten minutes. Now add the strained tomato, the onion juice, salt, and cayenne, and cook for twenty minutes longer. When the rice has been cooking for half an hour, try a few grains, and if they be tender, add the cheese and two of the eggs, well beaten. Stir for one minute, and take from the fire immediately. Spread on a platter, and set away to cool. When cold, shape, and then bread with the remaining two eggs and the crumbs. Fry for one minute and a half. Arrange on a warm napkin, and serve very hot. Baked Croquettes. The materials are : a pint of fine-chopped cooked meat, — any kind will do, — one cupful of milk, three tablespoonfuls of butter, one of flour, one level table-spoonful of salt, half a teaspoonful of pepper, three eggs, one teaspoonful of chopped parsley, and one cupful of dried, pounded, and sifted bread crumbs. First beat the three eggs. Mix the seasoning with the chopped meat. Put the milk on the stove in a fryingpan. Mix the flour and butter, and stir the mixture into the milk when it begins to boil. Now add the seasoned meat, and cook for two minutes, being careful to prevent it from burning. At the end of the two minutes add half the beaten eggs. Stir rapidly for five seconds, and take from the fire instantly. Spread on a flat dish, and set away to cool. When the mixture becomes cool, set it on ice, to harden; at the same time cover the remainder of the beaten egg, and put it in a cool place. All this should be done one or two hours before the meal is to be served, that the mixture may have time to get cold and firm.