Take 2 cups of mashed potatoes (left from dinner), 1/2 cup chopped meat (any kind you have left over), 1 even tablespoon each of chopped onions and parsley, a little salt. Mix all together, and with the hands mould into oblongs the size of a finger. Dust with flour, roll in beaten egg, then in biscuit crumbs, and fry. Turn frequently, so they will be round when finished. Fry a golden brown, and serve hot. - Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111.

Nut And Potato Croquettes

Coarsely chop sufficient black walnut meats to measure a cup. Mix these with 1 cup of mashed and seasoned potatoes, and 1 cup of soft bread crumbs. Stir in 2 well-beaten eggs, add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice and 3 tablespoons of beef stock. When cold, mould into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep, smoking, hot fat. These are delicious. - Mrs. Mary T. O'Callaghan, 1057 Columbia Ave., Chicago, 111.