Beat up two eggs in a deep bowl; roll enough crackers until you have a
cupful of crumbs, or the same of fine stale bread crumbs; spread the
crumbs on a large plate or pie-tin. Have over the fire a kettle
containing two or three inches of boiling lard. As fast as the
croquettes are formed, roll them in the crumbs, then dip them in the
beaten egg, then again roll them in crumbs; drop them in the smoking
hot fat and fry them a light golden brown.