If these are made of meat, it should be previously cooked. In boiling chickens (or other meat) for croquettes, save the water used for cooking them, to make soup. Fairly good croquettes can be made from the meat on a soup-bone, provided it be not boiled till all the goodness is extracted.

Croquettes are boiled in deep lard, like fritters, but the lard need not be as deep. If you lay them in a wird basket to cook they are much more easily managed. It takes about ten minutes to brown them well. When done, lay them for a moment on soft, thick paper to absorb any grease. The great beauty of croquettes lies in this - to have them crisp and brown, yet not greasy. They will be right if the directions for "Boiling in Lard" are carefully attended to. Serve hot or cold.

Croquettes may be made the day before intended for use. This is often convenient, and besides it prevents the smell of grease through the house, winch is objectionable at all times, but especially at meal times. When wanted for serving, heat the croquettes in a very hot oven, having laid them on a thick, soft paper on a pan. It is, in my opinion, a real improvement to treat them thus.

All of these croquette mixtures may be fried, as well as boiled in deep lard. Made into flat cakes, and browned nicely on both sides, they are called "Meat Balls, Rice Halls" etc.

Either as Croquettes or under the latter name they form pleasing side-dishes at any meal.