Cookery for every household

Rub the potatoes through a wire sieve, or put them through a vegetable presser. Melt the butter in a saucepan, add the potato, yolk of egg, nutmeg, pepper and salt, and mix well together. Beat the whites to a stiff froth, and mix them lightly into the potato mixture. Drop the mixture in pieces about the size of a walnut into boiling fat (see French Frying, p. 207), and fry until nicely browned. Lift out with a perforated spoon, place on kitchen paper and drain well. Dish on a dish paper or folded napkin, and garnish with parsley. Sufficient for 4 or 5 persons. $ 549. Potatoes au Gratin (Pommes de Terre au Gratin) 3 cupfuls cooked potatoes. 1 to 2 oz. butter. Seasoning. 1 cupful milk. 2 yolks of eggs. £ lb. grated cheese. 1 table-sp. bread-crumbs. Put the milk and butter into a saucepan and heat them over the fire. Sieve the potatoes and add them with most of the cheese and the yolks of eggs. Mix well together and season to taste with pepper, salt, and a little made mustard. Pour the mixture into a greased fireproof dish, sprinkle the remainder of the cheese, mixed with the breadcrumbs, on the top, lay on a few small pieces of butter and brown in the oven. Or, the mixture may be made very hot in the saucepan, then the surface browned in front of the fire or under the grill of a gas stove. Note. — The yolks of eggs may be omitted and dripping used instead of butter. Sufficient for 3 or 4 persons. 550. Potatoes a la MaPre d’Hotel (Pommes de Terre a la Maitre d’Hfitel) 4 or 5 cooked potatoes. 2table-sps. cream or white stock. 1 oz. butter. White pepper, salt. 1 dessert-sp. lemon juice. 1 dessert-sp. chopped parsley. A pinch of nutmeg. ' Waxy potatoes are better for this method of cooking than those that are very mealy. Cut the potatoes into slices rather less than £ of an inch in thickness. Melt the butter in a saucepan, add the parsley, pepper, salt, and a pinch of nutmeg, and mix in the lemon juice gradually. Then put in the sliced potatoes, cover the saucepan and toss the contents over the fire until thoroughly mixed. Add the cream or stock, heat through and serve at once. Note. — New potatoes may be treated in this way, and if small may be left whole, fficient for 2 or 3 persons. 551. Potatoes with Parsley Sauce 1 lb. small potatoes. £ pt. parsley sauce. Choose small potatoes, or cut larger ones in pieces. Steam or boil them, being careful they do not break in pieces. A waxy type of potato is really the best for the purpose. Make £ pint of parsley sauce (see Recipe 700) and add the potatoes to it. Turn them gently over and over and cook them a minute or two. Then serve in a hot vegetable dish. Note. — Other sauces may be used in the same way. Sufficient for 2 or 3 persons. 552. Potato Puree (Puree de Pommes de Terre) £ lb. cooked potatoes. 1 oz. butter. A pinch of nutmeg. 3 or 4 table-sps. of hot milk. White pepper, salt. _ The potatoes used must be dry and mealy. Sieve them or put them through a vegetable presser. Heat the milk with the butter in a saucepan, add the sieved potato and beat them together until white and light, season to taste with pepper, salt, and a pinch of nutmeg. The puree should be of the consistency of thick cream. Cream or stock