Kromeskie.—For these take small slices of fat parboiled bacon and any delicate farce, as for croquettes, etc., to taste; roll the latter in the bacon, dip in frying batter, and fry in plenty of hot fat till of a golden brown, then drain and serve. A very nice kromesky may also be made by laying a thin slice of cold veal or chicken on the bacon and then an oyster on this, rolling it all up neatly and finishing as before. In short, these may be varied to any extent.