The breast of two boiled chickens, chopped; one cup of soft bread, two eggs, two spoons chopped parsley. Mix well together; pepper and salt to taste. Roll six crackers; mix with one egg, well beaten. Make the croquettes into pear shapes with your hands, put in wire basket, and boil in lard.
STEWED MUSHROOMS.
Let them lie in salt and water an hour; cover with water and stew until tender; season with butter, salt and pepper: cream, if you wish.
LOBSTER CROQUETTES.
One can of lobsters, chopped; one cup bread softened with water; two eggs; pepper and salt to taste. Mix all together. Roll fine eight medium sized crackers; one egg, beaten and mixed with the crumbs. Make the lobster into round or pear-shaped balls, and roll in the cracker crumbs. Fry in a spider with lard.
POTATO SALAD.
Chop two quarts of cold boiled potatoes; mix one teaspoon salt, one-half teaspoon pepper, two tablespoons parsley, two tablespoons grated onion, one gill vinegar, one-half gill oil or melted butter; pour over potatoes; stand half an hour before serving.
STEWED CRANBERRIES.
Look them over carefully; wash and put them over the fire, more than cover with water; cover the sauce pan, and stew until the skins are tender, adding more water if necessary; add one pound of sugar to a pound of berries. Let them simmer ten or twelve minutes; then set away in a bowl or wide-mouthed crock.