Croquettes can be made of cold mashed potatoes left from a previous meal. You must work them very much as previously described, flavouring them with a little chopped parsley, a very little chives, a little chopped thyme or marjoram, or spices if you like—a dessertspoonful of herbs, or a saltspoonful of spice is enough for a pound of potato. Form them into balls or tablets, brush them with egg, roll them in some finely sifted dry crumbs, and fry them a golden brown. The art of the cook will be made manifest by her presenting you