Take any kind of fresh meat that has been boiled or roasted, cut up enough to make a dish; put one tablespoonful currant jelly, one tablespoonful of wine, one large spoonful butter, one-half onion chopped, pepper and salt. Stir all together fifteen minutes. Pickle cut up is an improvement, and brown sugar can be used instead of currant jelly.--_Mrs. J. T._ A NICE SIDE-DISH. Make a mince meat of turkey; after it is stewed put boiled rice around the dish and set it in an oven to brown. Then garnish with hard boiled eggs.--_Mrs. E. I._ MEAT CROQUETTES. Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry; mix with the minced meat about one dessertspoonful chopped parsley, one dessertspoonful ground ginger, three eggs, a pinch of ground mace, pepper and salt, roll them into egg-shaped balls; have ready two or three eggs well beaten, in one plate, and flour in another; first roll in the flour, then in the egg, fry in boiling drippings; serve hot.--_Mrs. T._ CROQUETTES. Take cold fowl or fresh meat of any kind, with slices of fat ham; chop together very fine, add one-half as much stale bread grated, salt and pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made mustard, and lump of butter size of an egg. Mix well together till it resembles sausage meat; mould them into cakes, dip into well beaten yolk of an egg, cover thickly with grated bread. Fry a light brown.--_Mrs. F. D._ _Croquettes._ Boil or roast a turkey, chop the meat as fine as possible. Mix eight beaten eggs with the meat, add one quart of milk, one-quarter pound butter, salt and pepper, a little mace. Stew all together for a few minutes, then take it off to cool and make into little cone shapes. Roll each one into pounded crackers and drop in boiling lard till a light brown.--_Mrs. M. E. L. W., Md._ CHICKEN CROQUETTES. Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper; add chopped parsley, moisten with cream sufficient to make paste; mould in a wineglass with grated cracker or bread crumbs on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring can be added at will.--_Mrs. G. P._ POTATO CROQUETTES. Peel, boil, and mash one quart potatoes, mix with yolks of four eggs and some milk. Set on the fire, stir two minutes; set on a dish to cool or leave overnight. In the morning add a little milk, mix thoroughly, roll in bread crumbs; divide in cakes and fry in lard. Take off when done; drain, dish, and serve immediately.--_Mrs. E._ CROQUETTE BALLS.