Melt 2 tablespoons of butter and stir in 2 tablespoons of flour until smooth. Add 1 cup of milk and let come to boil. Mix in 1 cup of any kind of left-over meat, chopped. Season to taste. Form into round or long-shaped croquette balls, dip in egg and cracker crumbs and drop into hot lard, fry until brown. - Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111.

Variation I

1 cup cold, chopped, lean meat of any kind, 1 cup bread crumbs, 2 cups cold mashed potatoes, 1 small onion, pepper and salt to suit taste, 2 eggs, well beaten; mix well together and make in cakes; fry in a little butter until well browned, then turn until the other side is brown. These are nice for supper. - Mrs. H. W. Barquette, 2441 S. Wabash Ave., Chicago, 111.

Variation II

Chop sufficient cold cooked meat to make 1 pt., add to it 1 teaspoon salt, 1 teaspoon onion juice, a dash of cayenne. 1/4 teaspoon pepper and a grating of nutmeg. Put 1/2 a , pt. of milk over the fire, rub together 1 tablespoon butter and 2 tablespoons flour; add them to the hot milk, stir until you have a smooth, thick paste; take from the fire, mix with it the meat, and let cool. When cool, form in croquettes, beat 1 egg, add to it a tablespoon warm water, and beat again; dip the croquettes first into this, then roll in bread crumbs and fry them in smoking hot fat. - Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111.

Bacon And Egg Croquettes

Take cold bacon and eggs left over and chop them fine in a wooden bowl: add a little mashed or chopped cold potato and any bacon gravy that may have been left. Mix, form into balls or pats, roll in beaten egg. then in cracker crumbs, and fry in a pan the same as eggs. Brown slightly on both sides, and serve hot. - Mrs. Ellen O. Wyatt, 3628. S. State St., Chicago, 111.

Rice And Meat Croquettes

Put 1 cup of finely chopped meat (veal or chicken) on to boil, add 2 tablespoons of butter, 1 cup of boiled rice, 1 teaspoon of salt, a little pepper, 1/2 cup of milk or cream; when this boils, add 1 egg, well beaten,, stir 1 minute; after cooling, shape, dip in egg and crumbs, and fry in boiling lard. - Eloise Jennings, Winnetka, 111.