Ingredients (for eighteen croquettes).-Two pounds of potatoes. One ounce of butter. One tablespoonful of milk. Three eggs. A small bunch of parsley. Bread-crumbs. Pepper and salt.

Time required, about one hour.

To make Potato Croquettes:

1. Take two pounds of potatoes, wash, scrub, and boil or steam them (see "Vegetables," Lesson First).

N. B. - Any remains of cold potatoes could be used up in this way, instead of boiling fresh ones.

2. Place a wire sieve over a plate.

3. Take the potatoes one at a time, place them on the sieve, and rub them through with a wooden spoon as quickly as possible on to the plate.

N. B. - The potatoes can be passed through the sieve much quicker while they are hot.

4. Put one ounce of butter and a tablespoonful of milk into a stewpan, and put it on the fire.

5. When the milk and butter are hot, stir in smoothly the sifted potato.

6. Take the stewpan off the fire and stand it on a piece of paper on the table.

7. Break two eggs, put the whites in a cup (as they are not required for present use), and stir the yolks, one at a time, into the potato in the stewpan.

8. Take two or three sprigs of parsley, wash them in cold water, dry them in a cloth, and chop them up finely on a board. There should be about a teaspoonful.

9. Sprinkle the parsley into the stewpan, and season the potato according to taste with, pepper and salt.

10. Turn the potato mixture on to a plate, and stand it aside till cold.

11. Put one pound of clarified dripping into a deep stewpan, and put it on the fire to heat; be careful that it does not burn.

12. Take some crumb of bread and rub it through a wire sieve on to a piece of paper.

13. When the potato mixture is cold, form it into croquettes or balls, according to taste.

14. Break an egg on to a plate, and beat it up slightly with a knife.

15. Dip the croquettes into the egg, and egg them well all over with a paste-brush.

16. Now roll them in the bread-crumbs, covering them well all over.

N. B. - Be careful to cover them smoothly, and not too thickly.

17. Take a frying-basket and arrange the croquettes in it; but you must finger them as little as possible, and not allow them to touch each other.

18. When the fiat on the fire is quite hot and smoking (test the heat by throwing in a piece of bread, which should fry brown directly), put in the frying-basket for two minutes or so, to fry the croquettes a pale-yellow.

19. Put a piece of whity-brown paper on a plate, and as the croquettes are fried, turn them on to the paper, to drain off the grease.

20. Put three or four small sprigs of parsley (washed and dried) into the frying-basket, and just toss the basket into the boiling fat for a second or so.

21. For serving, arrange the croquettes tastily on a hot dish, with the fried parsley in the centre.