to boil, and add the meat, rice and seasoning. When this boils, add
the egg, well beaten; stir one minute. After cooling, shape, dip in
egg and crumbs, and fry as before directed.


Rice Croquettes.

One large cupful of cooked rice, half a cupful of milk, one egg, one
table-spoonful of sugar, one of butter, half a teaspoonful of salt, a
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 cold, shape, and roll in egg and
crumbs, as directed. Serve very hot. Any flavoring can be substituted
for the nutmeg.

Potato Croquettes.

Pare, boil and mash six good-sized potatoes. Add one table-spoonful of
butter, two-thirds of a cupful of hot cream or milk, the whites of two
eggs, well beaten, and salt and pepper to taste. If you wish, use also
a slight grating of nutmeg, or a teaspoonful of lemon juice. Let the
mixture cool slightly, then shape, roll in egg and crumbs, and fry.


Chicken Croquettes.

One _solid_ pint of finely-chopped cooked chicken, one table-
spoonful of salt, half a teaspoonful of pepper, one cupful of cream or
chicken stock, one table-spoonful of flour, four eggs, one teaspoonful
of onion juice, one table-spoonful of lemon juice, one pint of crumbs,