Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat; roll into balls, which must be rolled into the white of an egg, then into bread crumbs, and bake a nice brown. This is a nice side-dish for breakfast or tea.--_Mrs. S. G._ CROQUETTES. Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste. Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter. Let it remain till thoroughly done: stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown.--_Miss E. P._ _Croquettes._ Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine--add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter. Knead all well together--if not soft enough add cream or gravy. Make in cakes the shape of a pear; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown.--_Miss M. C. L._ SAUSAGE CROQUETTES. 2 pounds of meat. 4 eggs. 1 cup butter. 1 cup milk. Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying.--_Mrs. R. K. M._ SAUSAGE CROQUETTES. One pound sausage meat, two eggs, well beaten, and bread crumbs well minced. Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry in pan and serve hot. Cold ham served in the same way is delicious; mince it very fine.--_Mrs. G._ FORCEMEAT BALLS. One pound of fresh suet, one ounce ready dressed veal, or chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg; parsley and thyme, finely shred. Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and fry in boiling lard. When of a light brown, take out with a perforated skimmer. Forcemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs.--_Mrs. A. M. D._ MINCE WITH BREAD CRUMBS. Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt. Then a layer of minced meat, and so on with alternate layers, till the dish is filled. Pour over all a cup of rich cream, and be sure to have enough lumps of butter to make it rich. Bake until it is a good brown on top.--_Mrs. C. M. A._ MINCE WITH POTATOES. Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and salt.