Potato Croquettes. Maltese Cross

2 cups mashed potato, cold and free from lumps.

2 eggs beaten to a froth.

1 table-spoonful melted butter.

Salt and pepper to taste.

1 egg beaten in a separate vessel.

1 teacupful cracker-crumbs.

Mix as you do hominy croquettes, roll in egg and cracker, and fry in boiling lard. Take up as soon as they are done, and drain perfectly dry.

This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon.