minutes; one teaspoonful of chopped parsley, salt, pepper, half a pint
of cream, one egg, quarter of a cupful of butter, one table-spoonful
of corn-starch. Chop the chicken, brains and sweetbread very fine, and
add the egg well beaten. Mix the corn-starch with a little of the
cream. Have the remainder of the cream boiling, and stir in the mixed
corn-starch; then add the butter and the chopped mixture, and stir
over the fire until it bubbles. Set aside to cool. Shape, and roll
twice in egg and in cracker crumbs. Put in the frying basket, and
plunge into boiling fat. They should brown in less than a minute.
[Mrs. Furness, of Philadelphia.]


Oyster Croquettes.

Haifa pint of raw oysters, half a pint of cooked veal, one heaping
table-spoonful of butter, three table-spoonfuls of cracker crumbs, the
yolks of two eggs, one table-spoonful of onion juice. Chop the oysters
and veal very fine. Soak the crackers in oyster liquor, and then mix
all the ingredients, and shape. Dip in egg and roll in cracker crumbs,
and fry as usual. The butter should be softened before the mixing.


Lobster Croquettes.

Chop fine the meat of a two-pound lobster; take also two table-
spoonfuls of butter, enough water or cream to make very moist, one
egg, salt and pepper to taste, and half a table-spoonful of flour.
Cook butter and flour together till they bubble. Add the cream or
water (about a scant half cupful), then the lobster and seasoning,
and, when hot, the egg well beaten. Set away to cool. Shape, dip in