These may be made of any kind of cold meat, chopped line, seasoned highly, and moistened with a little gravy or one egg (yolk only) beaten light. With floored hands form into balls, flatten the top and bottom of each, and dredge on a little flour. Have ready a hot frying-pan, in which a large tablespoonful beef-dripping has been melted. Lay in the meat balls, and when brown on one side, turn on the other. Have them over a hot fire, so that they will not dry out. Serve at once, before they lose their crispness.

If you have not much meat add a little cold chopped or mashed potato. Even bread or cracker-crumbs (a few) may be used, if well seasoned. Chopped herbs are an agreeable addition.

Lobster, or Crab Croquettes.

1 lobster or 6 crabs, boiled.

2tablespoonfuls butter. 2 eggs, boiled hard.

1 teaspoonful anchovy sauce. 1 teaspoonful lemon juice.

A little salt.

A little cayenne pepper.

A pinch of mace.

A pinch of lemon peel, grated.

Mince the meat. Melt the butter. When a little cool rub it into the yolks of the hard-boiled eggs. Mix this with the meat, then add the other things in order. With floured hands, make into oblong balls, and "boil in lard" like other croquettes.

Serve slices of lemon with them, as a garnish for the dish and an additional relish.