The new practical housekeeping

before making into cakes. Or, take one-quarter as much cold potato, either mashed or chopped _^ and pounded fine, as cold cooked beef or meat Meat croquette of any kind, chopped very fine, with gravy or cream enough to moisten, add one beaten egg and pepper and salt to taste, with a pinch of marjoram ; mix, season, and form into balls. Double-bread them and fry in hot lard to delicate brown.. Drain and serve hot. Bread-crumbs may be used instead of potato, using half and half, or any proportion wished ; or one-third meat, potatoes and bread-crumbs. For Fresh Meat Croquettes take any 'esh meat, beef, veal or mutton, and grind through a small meat cutter, or chop and pound very thoroughly to a jelly, then add quarter as much either bread-crumbs or potatoes : add egg, etc., and finish as above. Or, prepare meat as above, aad pepper and salt, and one-fourth as much bread-crumbs as meat, moisten with a little boiled milk that has cooled, add one egg, a little chopped onion, and single-bread and fry in a little butter, or immerse in hot fat Oyster Croquettes. — Take half pint each raw oysters and cooked veal, a heaping tablespoon butter, three of cracker-crumbs, yolks of two eggs, one tablespoon onion juice ; chop oysters and veal very fine, soak the crackers in oyster-liquor, and then mix all the ingredients and shape, single-bread in cracker-dust and fry. The butter should be softened before mixing. Parsnip Croquettes. — Boil six parsnips till tender : when cold grate and mix with two eggs, season and add flour, and shape into balls, single-bread or not, ana fry by immersion ; or fry plainly in a little oil, drippings or lard. Potato Croquettes. — Two cups cold mashed potatoes, two wellbeaten eggs, one tablespoon melted butter, a teaspoon fine bread-crumbs, salt, pepper and a little chopped parsley, or other seasoning to taste. Mix well, make into bails, single-bread and frv. Or, melt butter in saucepan, add two tablespoons milk, let boil ; then add potatoes first pressed through sieve, stir well together till potatoes are very hot ; take from fire, add pepper, salt and cayenne, drop in yolks of two eggs, and stir till the heat of potato driea the egg : let cool and roll into small balls with a little flour to prevent sticking to hands, and then single-bread, using the whites of the two eggs. The yolks give the croquettes a rich yellow color ; if whites were added to croquettes they would be dimcult to form into balls and the color would not be so fine. Rice Croquettes. — Put three-fourths pound of rice over the fire in a quart milk and simmer slowly twenty minutes ; remove from fire, stir in beaten yolks of two eggs, a teaspoon lemon juice, saltspoon salt, and three tablespoons sugar ; beat all thoroughly together, turn into a bowl and let stand until cool, then make into balls; beat the whites of two eggs until quite light but not to a firm firoth, dip the balls into this, then into fine bread-crumbs and fry. Serve tnickly sprinkled with sugar. Or, take one large cup cooked rice, half cup milk, one egg, one tablespoon each sugar and butter, half a teaspoon salt, slight grating of nutmeg. Put milk on to boil, and add rice and seasoning. When it boils up, add the egg, well beaten, stir one minute, then take off and cool. When cola, shape, single-bread, fry, and serve very hot.