Potato Fritters.

One pint of boiled and mashed potato, half a cupful of hot milk, three
table-spoonfuls of butter, three of sugar, two eggs, a little nutmeg,
one teaspoonful of salt. Add the milk, butter, sugar and seasoning to
the mashed potato, and then add the eggs well beaten. Stir until very
smooth and light. Spread, about half an inch deep, on a buttered dish,
and set away to cool. When cold, cut into squares. Dip in beaten egg
and in bread crumbs, and fry brown in boiling fat. Serve immediately.


Croquettes.

Care and practice are required for successfully making croquettes. The
meat must be chopped fine, all the ingredients be thoroughly mixed,
and the whole mixture be as moist as possible without spoiling the
shape. Croquettes are formed in pear, round and cylindrical shapes.
The last is the best, as the croquettes can be moister in this form
than in the two others.

To shape: Take about a table-spoonful of the mixture, and with both
hands, shape in the form of a cylinder. Handle as gently and carefully
as if a tender bird. Pressure forces the particles apart, and thus
breaks the form. Have a board sprinkled lightly with bread or cracker
crumbs, and roll the croquettes _very gently_ on this. Remember
that the slightest pressure will break them. Let them lie on the board
until all are finished, when, if any have become flattened, roll them
into shape again. Cover a board _thickly_ with crumbs. Have
beaten eggs, slightly salted, in a deep plate. Hold a croquette in the