Potato Croquettes. (No. 1.)

Beat into hot mashed potato a raw egg, a little butter, milk, nutmeg, pepper and salt to taste, also a very little grated lemon-peel. Heat and stir three minutes in a saucepan, or until scalding hot. When perfectly cold make into croquettes, roll in flour, and fry in boiling cottolene or nice dripping. Drain off every drop of fat and serve in a hot dish lined with a napkin.

Potato Croquettes. (No. 2.)

Boil and mash in the usual way, and for each cupful of potato add and mix in thoroughly one dozen English walnuts, chopped fine. Season with salt and pepper, bind with the yolk of a raw egg, and set in a cold place until stiff. Make into croquettes, dip in egg and then in cracker-crumbs, let them stand on ice for half an hour and fry in deep fat.