Potato Croquettes.
Mash the potatoes, and beat in a raw egg, butter, milk, nutmeg, a little grated lemon-peel, with pepper and salt. Heat in a saucepan, stirring constantly, for three minutes. The saucepan should be buttered first. When cool enough to handle with comfort, make into croquettes, roll in flour, or dip in egg and cracker-crumbs, and fry—not putting too many into the pan at once—in boiling lard, or dripping. Drain in a hot colander, and serve.