Miss Parloa's kitchen companion

Spread part of the board thickly with crumbs. Dip the croquettes, one by one, into the beaten eggs, and then roll in the crumbs, being careful that every part is covered. When all have been treated in this way, put a few at a time into the frying-basket, and plunge into boiling fat. Cook until they are a rich brown. The fat should be so hot that two minutes will suffice ; if it be not hot enough when the croquettes are put in, they will crack open. If croquettes be desired for breakfast, they may be shaped the previous day, and kept in the ice-chest until the time for frying. Any kind of meat may be used in place of mutton ; and if one like the flavor of onion, a teaspoonful of the juice may be used at the outset, with the other seasoning. * Meat-and-Hominy Croquettes. Put half a cupful of milk into a frying-pan, and heat to the boiling-point ; then stir into it a cupful of boiled hominy, a cupful of fine-chopped meat, a teaspoonful of salt, an eighth of a teaspoonful of pepper, and two tablespoonfuls of butter. Stir well, and when the mixture begins to boil, add one well-beaten egg. Cook a minute longer, and then spread upon a platter to cool. When cold, shape into little cylinders about three inches long, and after rolling these in beaten egg and then in bread crumbs, fry in fat until brown, — say two minutes. All the work except the frying may be done a day in advance. Chestnut Croquettes. Use fifty Spanish chestnuts, two gills of cream, three table-spoonfuls of butter, one-fourth of a teaspoonful of salt, four eggs, and some sifted bread crumbs for breading the croquettes. Shell and blanch the chestnuts. Put them in a stewpan with enough boiling water to cover them, and boil for thirty minutes. Drain off all the water, and pound the chestnuts in the mortar. When they are very fine, add one table-spoonful of the butter, and continue pounding until it is well mixed with the chestnuts. Now add the remainder of the butter and the salt, and pound for ten minutes longer. Add the cream, a little at a time. When all the cream has been worked into the chestnuts, rub the mixture through a puree sieve. Beat three eggs till light, and then beat them into the strained ingredients. Put the mixture into the double-boiler, and cook for about eight minutes, stirring all the while. It' should be smooth and thick at the end of this time, if the water in the outer boiler has been boiling rapidly all the while. Spread it on a large platter, and set away to cool. When the mixture is cold, butter the hands slightly, and shape the mixture into cylinders, cones, or balls. Bread these with the fourth egg and the fine crumbs. Fry for one minute and a half. Arrange on a warm napkin, and serve at once. These are nice with roast turkey or any kind of roasted or broiled poultry. If served by themselves, as an entree, pour Bechamel cream sauce or supreme sauce around them. * Sweet-Potato Croquettes. For eight croquettes use enough boiled sweet potatoes to make a pint when mashed, half a cupful of hot milk, two generous table-spoonfuls of butter, one teaspoonful of salt, two eggs, and some crumbs for breading.