Russian Kromeskys

Parboil half a pound of fat bacon for twenty minutes, and when quite cold, cut it into very thin shavings an inch and a half square, and use these to envelop as many ordinary-sized cork-shaped croquets, No. 315, as may be required for the occasion; and set them on a dish in a cold place until it is time to serve them: the kromeskys are then to be separately dipped in batter, No. 288, and fried in clean hot lard; and when done crisp, arc to be drained on a wire sieve covered with paper, dished up with fried parsley, and served immediately.

Note.—Kromeskys are made with all kinds of croquet preparations, whether of meat, fish, or shell-fish.