Cookery for every household

4 or 5 potatoes. 2 oz. bacon. \ pt. stock. 1 tea-sp. chopped parsley. A pinch of nutmeg. Pepper and salt. Cut the bacon in small square pieces and fry it a few minutes in a stewpan. Prepare the potatoes and cut them in quarters or small pieces, add them to the bacon and season with pepper, salt if necessary, and a pinch of nutmeg. Put the lid on the pan and allow the contents to cook for a few minutes without browning. Then add the stock and simmer slowly until the potatoes are tender. Sprinkle in the parsley and serve very hot. Note. — A little chopped onion and some finely powdered herbs may be added if wished. Time to cook, 15 to 20 minutes. Sufficient for 2 or 3 persons. 542. Potato Balls (Croquettes de Pommes de Terre) £ lb. cooked potatoes. 1 oz. butter or dripping. Salt, pepper. 1 yolk of egg. A little flour. Egg and bread-crumbs. Rub the potatoes through a wire sieve, or press them through a vegetable presser. Melt the butter or dripping in a saucepan, and put the sieved potato into it. Season with white pepper and salt and add one yolk of egg, or half a whole egg well beaten (the other half may be used for egging and bread-crumbing). Mix all well together, and turn the mixture on to a plate to cool. Then flour the hands slightly and roll the mixture into small [illustration: Potato Croquettes in different shapes] balls of equal size and free from cracks. Egg and bread-crumb these balls (see p. 249), and fry them until nicely browned in boiling fat (see p. 248). Do not put too many into the fat at one time, or they will cool down the fat so much that it will soak into them and cause them to burst. After frying, drain well on kitchen paper, and serve on a hot dish with a dish paper under them, and garnish with parsley. Note. — This mixture may be made into different shapes, such as cutlets, cones, small rolls, &c, A little chopped parsley, chopped ham or tongue, or grated cheese may be added to the mixture. Sufficient for 3 or 4 persons. 543. Potato Border £ lb. cooked potatoes. I 1 yolk of egg and 1 or 2 I oz. butter. A little salt. 1 table-sps. milk. Melt the butter in a saucepan, add the potato sieved, and the other ingredients. Be careful not to make the mixture too moist, and work all together Hound Potato Border over the fire until it ceases to stick to the spoon. Then flour a board, turn the potato on to it, and roll into a straight even roll. Arrange it in a circle on a flat dish, flute or mark the outside by pressing the back of a fork or the handle of a Straight Potato Border knife against it, and use it for mounting quenelles, cutlets, and other entrees. If preferred, a straight band of potato may be arranged on the dish instead of the circle. Or again, the border may be placed near the rim of the dish, brushed over with beaten egg, browned in the oven and then the centre filled with a ragout, scalloped fish, curry, &c. 544. Potato Cases