KITCHEN AND COOKERY 772 to almost melt away in the water. A safe rule is to cook vegetables of all kinds in boiling water, and plenty of it, especially with those that consist of Seeds — e.g., peas. Leaves , , cabbage. Pods ,, French beans. Stalks „ asparagus. The water in which root vegetables have been cooked should be saved for adding to broths, sauces, etc., as it will contain much of their nutritive qualities and flavour. Water in which the class of vegetables known as " greens " have been boiled is not. however, fit for use. POTATO RECIPES BOILED rOTATOES Required : Potatoes of as much one size as possible. One large teaspoonful of salt to each quart of water. Wash, scrub, and peel the potatoes thinly Carefully remove all specks, and, as each potato is finished, lay it in clean cold water ; this helps to keep the potato a good colour. Next put them in a saucepan with enough cold water to cover them, and salt in the given proportion. Boil them gently until Potatoes a la Duchesse chey can be easily pierced with a skewer, then drain off all the water, put the pan at the side of the fire with the lid half off, so that the steam may escape and the potatoes become dry. Shake the pan gently now and then to prevent the potatoes sticking to the bottom. When quite dry and floury serve them in a hot dish. Some varieties of potatoes, however, cook better if put in boiling water. There- fore, if they are not successful when put into cold, try boiling water. POTATOES A LA DUCHESSE Kf quired : One pound of mashed potatoes. One ounce of butter. The yolks of two ejCgs. One ounce of l?rated cheese.
few grains of
nutmeg. Salt and pep- per. Melt the butter gently in a saucepan, put in one of the beaten yolks and cheese, and mix all well together. Season the mixture with Potato waffles salt, pepper, and a few grains of nutmeg. Shape the mixture in pieces a quarter of an inch thick, three inches long, and one and a half wide. Mark the top of each in a lattice pattern with the back of a knife, then brush them over with the remaining yolk. Put the shapes of potato on a greased baking- tin, and bake them a delicate brown in a hot oven. If preferred, the mixture may be stamped out in rounds the size of the top of a claret glass. POTATO WAFFLES Required : Large potatoes. Frying fat. Wash and peel the potatoes. For making these waffles, the special cutter shown in illustration is required. Such a cutter costs IS. 6d. (see page 773). Hold the cutter firmly in the left hand, pressing it down on the table. Take the potato in the right hand, and follow 'the instructions given with each cutter. Do not be disappointed if the first results are not like the illustration, for practice alone will make perfect. As each potato is sliced put in cold water. Have ready a pan of frying fat, dry the potatoes w^ell in a clean cloth. When a bluish smoke rises from the frying fat, put in the slices a few at a time, and fry them a delicate golden brown. Drain them well on paper. If they do not seem to be crisp, put them back in the fat for a few minutes. POTATO STRAWS Required : Peeled potatoes. Frying fat. Cut the potatoes into thin slices, trimming the edges evenly. Lastly, cut the slices into thin match- like strips. Dry them in acfoth. When a bluish smoke rises from the fat put in the straws and fry to a pretty golden brown. If possible, put the straws in a frying- basket ; they
