Pound in a mortar, any kind of cold, boiled fish; mix with it a hard boiled egg, chopped fine. Make a batter, in the proportion of one tablespoonful of milk, two of flour, and one egg beaten light, with a little salt and a dash of red pepper. Stir in the fish, make into balls, dredge them with flour, and boil in deep lard.

Oyster Croquettes

50 medium-sized oysters. 4 tablespoonfuls butter. 2 tablespoonfuls flour. 1/2 cupful cream. A little grated nutmeg.

1 dessertspoonful parsley (chopped).

A small piece onion (chopped).

Pepper and salt.

Scald the oysters five minutes and drain dry. Then chop them into rough pieces.

Melt the butter in a saucepan. When it bubbles, stir in the flour. Add the cream by degrees. When it boils add the nutmeg. Take from the fire, and mix with the oysters. Then stir in the other things. When the mixture is cold, roll into shapes on a floured board. "Egg-and crumb" them, then boil quickly in deep lard.