_Croquettes of Chicken._--Take the two legs of a nicely cooked chicken (the bones of which can be added to those for soup); mince the meat small, then pound smooth in a mortar. Make a sauce with a piece of butter size of a walnut, one onion chopped fine and browned, and half a teacupful of milk; when at boiling point add one teaspoonful of flour, mixed smooth with milk, salt, and pepper to taste, add the yolks of two eggs, then put in the chicken and stir all together until thoroughly mixed, remove from fire; when cold make up the mixture into croquettes, cover with egg and bread-crumbs, and fry in dripping from leg of mutton; serve very hot garnished with parsley. Any remains of cold chicken will do for this dish. Portion of chicken, 9_d._; eggs (3), 2½_d._, sometimes 3_d._; total cost, 1_s._ 2½_d._ _Leg of Mutton à la Bretonne._--Choose a leg of Welsh mutton about 6 lbs. in weight, get four cloves of garlic, make an incision with the point of a knife in four different parts round the knuckle and place the garlic in it, hang it up for a day or two, and then roast it for an hour and a half. Take a quart of French haricots and place them in a saucepan with half a gallon of water. Add salt, half an ounce of butter, and set them to simmer until tender, when the liquor must be poured into a basin. Keep the haricots hot, peel and cut two large onions into thin slices, put some of the fat from the dripping-pan into the fryingpan, put in the onions, and fry a light brown. Add them to the haricots, with the fat &c. that the mutton has produced in roasting, season with salt and pepper, toss them about a little, and serve very hot on a large dish on which the mutton is put, garnished with a frill. Serve with mashed potatoes, Brussels sprouts, currant jelly. Cost, with best Welsh mutton, 8_s._; with New Zealand, _just as good_, 5_s._ _Roasted Pheasant_, 2_s._ 6_d._--Plainly and nicely roasted, sent in on a bed of bread-crumbs made from crusts and pieces of bread dried in the oven and rolled small with the rolling-pin. Potatoes plainly boiled and rubbed through a sieve, with a very small piece of butter. 2_s._ 9_d._