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Minced chicken.

About one-quarter as much fine bread-crumbs as you have meat.

1 egg, beaten light, to each cupful of minced meat.

Gravy enough to moisten the crumbs and chicken. Or, if you have no gravy, a little drawn butter.

Pepper and salt, and chopped parsley to taste.

Yolks of two hard-boiled eggs, rubbed fine with the back of a silver spoon, added to the meat.

Mix up into a paste, with as little handling as may be. Nor must the paste be too wet to mould readily. Make, with floured hands, into rolls, or ovate balls, roll in flour until well coated, and fry, a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture, half lard and half butter. As you take them out, lay in a hot cullender, that every drop of fat may be drained off. Serve in a heated dish, and garnish with cresses or parsley.

Turkey, duck, and veal croquettes can be made in the same manner. They are even nicer if dipped in egg and cracker-crumbs before frying.