Take sufficient cold meat for a meal; bone and chop it fine, season with salt and pepper, also allspice and nutmeg if liked; soak about 1/3 as much bread in cold milk, press out and mix with the meat; allow one egg to every three persons and a lump of butter as large as a walnut; mix thoroughly, roll into balls and fry in hot fat. - Mrs. C. Baker, 1718 N. Clark St., Chicago, 111.

Variation I

Take 5 or 6 boiled potatoes and some cold meat and put through a mincer; thoroughly mix potatoes and meat, then add 1 egg, 1 small onion, pepper and salt. Form into balls and cook in a good hot oven. - Mrs. Lydia Allen, 721 Wells St., Chicago, 111.

Variation II

1 cup cooked meat, 1 teaspoon lemon juice, 1/4 teaspoon salt, 1 teaspoon chopped parsley, 1/4 teaspoon thyme, 1/8 teaspoon onion juice, pepper, yolk of 1 egg; mix in order given, adding enough egg to moisten meat; form in balls size of a marble; roll in flour and brown in hot fat. - Mrs. Mary E. Stark, 3753 Armour Ave., Chicago, 111.