Croquettes

(Mrs. H. N. Boyd.)

Chop very fine sufficient cold lamb or chicken to fill 2 cups, into which has been chopped a little parsley or a tiny bit of onion and season with a pinch of salt and pepper. Place in a sauce pan on the fire 2 tablespoons of butter, 2 heaping tablespoons of flour; stir these together until perfectly smooth with a Swedish whip instead of spoon; add gradually a scant cup of milk and when it becomes quite thick more like a batter, remove from the fire, stir into it the chopped meat, already prepared. When mixed spread on a plate and place on the ice to become thick or stiff; when needed roll them into shape, first bread crumbs, then into egg and back again into bread crumbs; fry in boiling lard.

Quail Baked In Sweet Potatoes

(Mrs, Ayers.)

Peel and hollow out as many sweet potatoes as needed. Place quail inside after seasoning and buttering it outside thoroughly. Tie with twine. Bake 1 1/4 hours in moderate oven, in covered pan; keep enough water in bottom of baking pan to keep from sticking. Place potato flat to keep juice of quail inside. When ready to serve replace twine with tooth picks.