77J KITCHKN AND COOKERY SO quickly brown when once they arc cooked, and take such a long time to Hft out of the fat with a spoon or fish-sHcc. Drain them well on paper, and serve piled up on a hot dish. POTATO CROQUETTES Required : Two pounds of uncooked potatoes, or one and a half pounds of boiled potatoes. One ounce of butter. One whole egg and an extra yolk. Two teaspoonfuls of chopped parsley. Breadcrumbs. Salt and pepper. If liked, a teaspoonful of finely chopped onion. If the potatoes are uncooked peel and boil them until tender, then drain off the water. Dry by shaking them over the fire, then either mash them finely or rub through a sieve. Melt the butter in a saucepan, put in the potatoes, the yolk of egg, parsley, onion, and seasoning. Make the mix- ture hot, then turn it on to a plate, and let it cool. Next take about a tablespoonful of the mixture, form it into a neat cork shape. When all is shaped, beat up the egg on a plate, and put the crumbs in a piece of paper. Brush each croquette over with beaten egg, then coat it with crumbs. When a faint bluish smoke rises from the frying fat put in some of the croquettes, and fry a golden brown. Drain them well on paper, and pile up in a hot vegetable-dish. Two tablespoonfuls of cream. Salt, pepper, and nutmeg. Cut the potatoes into thick slices. Put them in a saucepan with enough boiling water to cover them. Heat them through, then drain off the water. Put them in a saucepan with the sauce, salt, pepper, and a few grains of nutmeg. Melt the butter in a small pan, then add the onion, and fry it a golden brown, then add the parsley ; stir these into the potatoes. Lastly add the cream. The mixture should be really hot, but it must not boil after the cream is added. Serve very hot in a fire-proof vegetable- dish. BAKED POTATOES Required : Potatoes. Good dripping. Salt. POTATO RIBBONS Required : Peeled potatoes. Frying fat. After peeling the potatoes, cut tnem round and round as if peeling an apple. They should be in long, ribbon-like pieces. Have two pans of frying fat on the fire. When a bluish smoke rises from one, throw in some of the ribbons, and fry them until they are just beginning to colour, then with a fish- slice lift them into the second pan, and fry them a golden brown. Drain them well on paper, sprinkle with salt, and pile them up in a hot dish. POTATOES A LA CR^ME Required : Six or more medium- sized cold boiled potatoes. One ounce of butter. Half a pint of white sauce. Two teaspoonfuls of chopped parsley. Half a teaspoonful of chopped oniou. Wash and scrub the pota- toes, then peel them thinly ; put them in a pan of boiling salted water, and boil until they are half cooked. Drain them well from the water, and dry them. To do this put the pan with the potatoes in over a gentle heat, and shake them lightly, so that the steam es- capes. When quite dry put them in a dripping-tin with some melted dripping, and bake them in a moderate oven until they are nicely browned and cooked through. They will have to be turned over occasionally. Lift them on to a piece of kitchen paper to drain off all loose fat. Sprinkle Cutter for^'prcparing potato with a little salt, and Serve in waffles a hot dish. N.B. If a joint of meat is being cooked. the potatoes could be put in the same baking-tin. Potato 'traws POTATOES BAKED IN THE SKINS Required : Large, even-sized potatoes. Wash, scrub and dry the potatoes. Place them in a moderate oven, and bake them until they are soft ; they will probably take an hour or more, but this will depend on the size and variety of po- tato. Serve in a neatly folded napkin on a hot dish. STEAMED PO- TATOES Required : E v e n - sized potatoes Salt. Scrub, wash, and peel the potatoes thinly. Lay them in cold water;
