Mix 1 3/4 C cold cooked fowl cut fine, season with 1/2 t salt, 1/4 t celery salt, few grains of cayenne, slight grating of nutmeg, 1 t lemon juice, few drops of onion juice, 1 t finely chopped parsley, 1 C thick white sauce. Cool, shape, crumb and fry in deep fat. – Mrs. F. H. Frazelle, Toledo.