Croquettes and other things to be boiled in lard, or fried, are often prepared thus:

Roll fine stale crackers or bread-crumbs. Then sift them on to a large plate. In another large plate have one or two eggs, beaten slightly and seasoned with a little pepper and salt (unless they are to be used for sweetdishes) ; some persons add also one tablespoonful of cream or milk to each egg.

Dip each croquette when ready, first into the crumbs, and roll it in them till every side is covered. Then roll it in the eggs, and then in the crumbs again.

N. B. If you have yolks or whites of eggs left from making cake, use them for egg-and-crumbing. They will do just as well as whole eggs.