egg and cracker crumbs, and fry as usual.


Salmon Croquettes.

One pound of cooked salmon (about a pint and a half when chopped), one
cupful of cream, two table-spoonfuls of butter, one of flour, three
eggs, one pint of crumbs, pepper, salt. Chop the salmon fine. Mix the
flour and butter together. Let the cream come to a boil, and stir in
the flour, butter, salmon and seasoning. Boil for one minute. Stir
into it one well-beaten egg, and remove from the fire. When cold,
shape, and proceed as for other croquettes.


Shad Roe Croquettes.

One pint of cream, four table-spoonfuls of corn-starch, four shad roe,
four table-spoonfuls of butter, one teaspoonful of salt, the juice of
two lemons, a slight grating of nutmeg and a speck of cayenne. Boil
the roe fifteen minutes in salted water; then drain and mash. Put the
cream on to boil. Mix the butter and corn-starch together, and stir
into the boiling cream. Add the seasoning and roe. Boil up once, and
set away to cool. Shape and fry as directed. [Miss Lizzie Devereux.]


Rice and Meat Croquettes.

One cupful of boiled rice, one cupful of finely-chopped cooked meat--
any kind; one teaspoonful of salt, a little pepper, two table-
spoonfuls of butter,--half a cupful of milk, one egg. Put the milk on