KITCHEN AND COOKERY 774 Salt and pepper. One tablespoonful of chopped parsley. Cut the potatoes into slices about a quarter of an then put them in a steamer over a saucepan of boihng water, and steam until they are soft. Sprinkle them with a little salt. Serve in a hot dish. If no steamer is available, put the po- tatoes in a colander over a pan half- full of boil- ing water, but see that the lid of the pan fits closely on the colander, and that no holes in the colan- der are above the top of the saucepan. It will take Potato croquettes longer to steam potatoes than to boil with paper, and keep them them, but none of the goodness of the rest are being fried. When potato will be wasted in the water, as is sprinkle them with the parsley, pepper and inevitably the case when they are boiled. salt, and serve them in a hot dish. MASHED POTATOES Required : One pound of boiled pota- toes. One tablespoon- ful of milk. Half an ounce of butter. Salt and pepper. See that the potatoes are well dried, otherwise it is impossible to make a n ice dish. Then either mash them smoothly with a fork or rub them through a sieve. Melt the butter in a saucepan, put in the potatoes, milk, and a seasoning of salt and pepper. Stir the mix- ture over the fire until it is hot through, then beat it well with a fork; this makes it light and creamy. Pile up in a hot dish, and mark prettily with a fork. Potatoes a The potatoes are then ready to serve, but !:, i!rf ' ^""^^^ *^^ ^^P* ^^^^^r in the oven or before a clear fire. POTATOES SAUTi Required : About a pound of boiled potatoes. Two ounces of butter. Potato ribbons inch thick. Melt the but- ter in a fry- ing-pan, and when quite hot put in just enoiigh potato slices to cover the bottom of the pan . Fry them a pretty delicate brown ; then turn them over and fry the other side. Lift them on to a tin lined hot while the all are cooked potatoes a l'holland-t AISE Required : About one and a half pounds of boiled potatoes. Two ounces of butter. One yolk of egg. A little lemon juice. About two table- spoonfuls of thick white sauce. Salt and pepper, A teaspoonful of chopped parsley. If possible, choose small, even-sized pota- toes for this dish ; if they are large, cut them in halves, or even quarters. After draining off the water, and drying them carefully, put them in a hot dish and keep them hot. Melt the butter in a saucepan, taking care that it does not colour, add the sauce and stir over the fire until it is hot, then strain in a little lemon juice, and season it rather highly with salt and pepper. Let the sauce cool slightly, then add the beaten yolk of egg, re-heat the sauce, taking care that it does not boil. Pour the sauce over the potatoes sprinkle on the parsley, and serve. la ere me
