Breakfast, Luncheon and Tea

by Marion Harland

1 teacupful cracker-crumbs.

Mix as you do hominy croquettes, roll in egg and cracker, and fry in boiling lard. Take up as soon as they are done, and drain perfectly dry.

This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon.

Rice Croquettes.

2 cups cold boiled rice.

2 table-spoonfuls melted butter.

3 eggs, beaten light.

A little flour.

1 raw egg and half a cup of powdered cracker.