Cookery for every household

to have complete rounds— in fact the cuttings from the columns may be utilised, but the potato must be sliced thinly and in sufficient quantity. “ Sautez ” these in a little butter, just to soften them a little, season well with pepper and salt, and fill up the lined tin, pressing the potato well down. Add the remainder of the butter to the saucepan in which the potatoes were sauteed and let it brown over the fire. Pour this over the potato and cook in the oven. If the oven heat is all from the top, it will be better to commence the cooking on the top of the stove, so as to brown the potatoes underneath. When cooked, place a plate on the top of the tin and pour off any superfluous butter. (This can be utilised in other ways.) Then unmould the potato on to a hot dish. It should have the appearance of a nice brown cake. Time to cook, 20 to 30 minutes. Sufficient for 4 or 5 persons. 562. Pommes de Terre Noisettes Potatoes. Butter. Chopped parsley. Seasoning. Peel one or two large potatoes and cut from them as many small balls as possible, using a special vegetable cutter for the purpose. Throw them into boiling salted water, boil 2 or 3 minutes and drain. Then spread the little potato balls on a cloth and let them remain a few minutes to dry. Melt a small quantity of butter in a frying or saute pan, put in the potatoes and toss them about until they are lightly coloured and cooked through. Season them to taste, sprinkle with finely chopped parsley or fines herbes, and use as a garnish. 563. Pommes de Terre a la Parisienne Potatoes. Butter. Chopped parsley. Seasoning. Prepare and cook in the same way as Pommes de Terre Noisettes (see above), cutting the potatoes the size and shape of an olive with a special cutter and cooking them a minute or two longer in the boiling water. Pumpkin (Potiron) The pumpkin belongs to the same family as the vegetable marrow and melon, and sometimes grows to a great size. It is not so often seen in this country, although it begins to come into our markets. It is generally sold in pieces or by the pound. The pumpkin requires peeling, and all seeds and the pulpy tissue adhering to them should be removed. It may then be made into either sweet or savoury dishes (see Pumpkin Pie, Recipe 1523). It is also very good when made into soup (Recipe 69). When required as a vegetable it may be cooked according to any of the directions given for cooking vegetable marrow, but longer time for cooking must be allowed. It can also be made into a very tasty dish by mashing it. After cooking it should be well drained, then beaten up with a little butter, a small quantity of cream or milk, and seasoning to taste. Grated cheese may be added if wished. The pumpkin very readily absorbs the flavour of anything with which it is cooked, hence when cooked with fruit, such as apples, it will resemble that fruit in taste. Young pumpkins should be chosen for cooking, except for soup-making, when the older ones can be utilised. Salsify (Salsifis) There are two different kinds of salsify, the white and the black. The white is the commoner of the two and the kind most often seen in this country; it is a much younger plant than the black species. It is like the parsnip in appearance Salsifis only much longer and thinner, and in taste it resembles asparagus.