CHICKEN CROQUETTES.—Half a box of boned chicken, or half a chicken; chop it fine, flavor with a few mushrooms, or a little oyster liquor, or oysters chopped, or a very little ham, or simply a piece of onion as large as a hazel-nut, scalded and chopped _very_ fine, and a tea-spoonful of _finely_ chopped parsley. In flavoring this (and other dishes) take advantage of what may be in the house suitable. Put a table-spoonful of butter in a small saucepan with a table-spoonful of flour, stir till they bubble, then put into a half-pint measure a gill of strong stock made from bones (Molly had bruised up the bones from the shoulder of lamb and boiled them down) and, if you have it, a gill of cream or milk (unless you have oyster or mushroom liquor, when _half_ a gill of cream), and fill up with either of them (the liquid, of whatever kind, must be just half a pint to this quantity); pour this on the butter and flour, and stir till it forms a _thick_, smooth sauce; boil five minutes, season highly, and then mix the chicken with it; stir together, and pour it out on a plate, and put it to get quite cold and firm. If no stock is used, an egg must be stirred into the sauce, moving it a few seconds from the fire before adding it, or it will curdle. When it is cold and stiff, put plenty of cracker meal on a board, beat an egg with a table-spoonful of water, cut the chicken mixture into strips, roll it between the hands into shapes like wine corks, _no larger_, put each one into the egg, then into the cracker meal, taking care the egg has covered every part and the meal coats it thoroughly. As each is done, lay it on a plate of cracker meal. They may be prepared an hour or two before they are needed. To fry them, the fat must be so hot that bread dropped into it will color well in thirty seconds; arrange a few at a time in a frying basket, set it in the hot fat; two minutes will make them golden brown; if left longer, or made too large, they will burst. RISSOLES.—Take a little fine paste,—any trimmings will do,—roll it as _thin as paper_, cut it into squares three inches by four, lay on each a strip as thick as your finger of the chicken mixture, and roll up, wetting the edges of the paste and pressing together, so that there will be no oozing out; egg and crumb the same as croquettes, and fry _four_ minutes. CHICKEN FRITTERS.—Make some good batter thus: a cup of flour sifted; melt a table-spoonful of butter in a scant cup of _warm_ water, which pour by degrees to the flour, making a batter thick enough to mask the back of a spoon dipped in it; salt to taste; add, the last thing, the white of an egg well beaten. Make the chicken mixture into balls the size of small walnuts, flatten a little, dip into the batter, and drop from the spoon into _very hot_ fat, the same as croquettes.