Croquettes.

The secret of having croquettes firm, lies in their being mixed for a long time. Tbe meat sbould be chopped very fine after being freed from all fat and gristle, and about a half pint of milk allowed to each pint of meat. The milk should be put over the fire -while a tablespoonful of butter and 2 tablespoonfnls of flour are rubbed together. The hot milk is then added, and the v?hole cooked to a thick, smooth paste. Meantime, to a pint of chopped meat is added a tablespoonful of chopped parsley, salt and pepper to taste, the grated rind of a lemon, and a teaspoonfnl of onion juice, if that is liked, or some cooks simply rub a halved onion over the mixing bowL The seasoned meat is then stirred into the paste and the whole turned out to cool. The meat shonld be allowed stand foraü least 2 honrs before it is molded into croqnettes. Dip first in eggs, then in bread crumbs, and fry in smoking hot fat. Powdered shredded biscuits will be found a pleasant variety to the bread crumbs. It is a caution, by the Vfay, in the use of these biscuits, vbere bread crumbs are required, that they are very unsuccessful in escalloped tomatoes. They are too starchy, evidently, to be of nse ttaere, and they forra a gummy mass that is not