Take one quart of finely-mashed potatoes, place in a basin, season with pepper and salt and a teaspoonfnl of parsley chopped very fine, one egg, one ounce of liquid butter. Beat this mixture well. Flour a board slightly, divide the mixture into small portions, shape them like apples and pears. Any lady having artistic taste can model these beautifully out of the potato paste. Egg and breadcrumb the croquettes, place in a fiying-basket and fry for four minutes; drain, and place a clove in the top of each apple and pear, and a small stalk of parsley in the other end of the fruit. This is a very pretty dish.