Required: Half a pound of chopped cooked chicken. Two ounces of chopped cooked ham. One breakfast-cupful of cooked macaroni cut in half-inch lengths. One ounce of butter. One ounce of flour. One gill of milk. Egg

Breadcrumbs. Seasoning. Frying fat.

Melt the butter in a saucepan, stir in the flour smoothly, add the milk, and stir this mixture over a slow fire until it boils and thickens. See the chicken and ham are finely chopped, and mix them with the " panada," as the sauce-like mixture is called. Stir them well into it, then add the macaroni, taking care it has been well drained from the water in which it was cooked. Season this mixture with great care; a few grains of nutmeg may be used if liked. Turn the mixture on to a plate to cool, and stiffen a little. Then shape it into neat, cutlet-like shapes. Roll these in crumbs, then brush them over with beaten egg, then cover again with crumbs. Flatten the surface gently with a knife. Heat a deep pan of fat until a distinct smoke can be seen rising from it. Put in a few cutlets at a time, and fry them a pretty golden brown. Drain them on paper, put a short length of parsley stalk into the narrow end of each to represent a bone, and serve on a lace paper, garnished with fried parsley.