1 young hen lightly roasted.

1/2 cup mushrooms.

1 small cup butter.

Same of flour.

1 cup cream.

Same of broth or water.

A slight grating of nutmeg.

A little lemon juice.

Pepper and salt.

Cut the meat of the roast fowl into the smallest possible dice, mince the mushrooms and add, sprinkle with a teas-poonful of mixed pepper and salt, grate a little nutmeg and squeeze a lemon over it.

Make cream sauce by stirring the butter and flour together in a sauce pan and adding the broth and cream when it begins to bubble, and when the sauce is ready moisten the meat with it, stir it up well and set it away to become cold. Then make out in rolls about the size of a finger, roll in flour, then egg, then in cracker crumbs and fry in hot lard. Pile in the dish and garnish with fried parsley.

Cost of material - fowl 50, butter 8, mushrooms 10, cream 6, seasonings 2 eggs, breading and frying 6, 82; 16 to 20 croquettes cost 4c to 5c each.

Note - The above is the way to make croquettes of the best quality, but a much cheaper will be found elsewhere described, and half the quantity can be made with the remains of fowl left over.