The Apsley cookery book

turning them often so that they cook evenly. When tender take them out carefully, and thicken the gravy they were cooked in with a little flour and water ; let it boil up again, pour over the onions, and serve. 171. Parsnips (Boiled). Well wash and peel the parsnips, throw them into cold water, and let them remain for half an hour, then put them into boiling water for about three-quarters of an hour (if old, two hours is not too long.) Serve them plain or mash them with butter and cream ; or, boil for half an hour, drain them, allow them to cool, and dip into flour and fry them a golden brown. 172. Potatoes Baked in their Jackets. Wash and scrub some potatoes of equal size, and bake them in a hot oven until they are cooked, which will be in an hour or an hour and a half according to size. When they are sufficiently cooked they should be broken open to let out the steam, and this will make them light and floury. 173. Potato Balls (No. i). Ingredients. T wo pounds of Potatoes. | Whites of three Eggs. Chopped Parsley (if liked). The potatoes must be well cooked, though they do as well cold as hot for this ; mash them well, and mix them with the well-beaten whites of eggs ; form with a spoon into balls or rolls, dip in egg and bread-crumbs, and fry in boiling Albene ; drain well, and serve. Mix the chopped parsley in before the egg, if liked. 174. Potato Balls (No. 2). Ingredients . Two breakfast-cupfuls of mashed Potatoes. The whites of two Eggs. One ounce of Butter. Four ounces of Bread-crumbs. Pepper. Frying Oil, or Albene. The potatoes must be boiled according to No. 175 ; they will then be perfectly dry. Rub them through a sieve, and beat in the butter with some pepper until they are thoroughly mixed. Beat up the whites of eggs slightly, and put a quarter of it aside for the coating with bread-crumbs ; mix in the rest with the potatoes. Now roll the potatoes into balls about as large as walnuts ; brush them over with the white of egg, and cover them with bread-crumbs, and fry in either oil or Albene. (See “ Hints on Cooking.11) Serve very hot piled on a dish, and garnish with parsley. 175. Potatoes (Boiled). Potatoes should be put into cold water after they are pared and allowed to remain there until they are wanted. They should be boiled in an iron saucepan, and as little water used as will cover them. Let them boil up quickly, and then continue to boil very slowly for twenty minutes. Now drain them, and place a folded cloth over them, and let them stand on the stove to finish cooking by steaming them. When they are quite cooked, which can be ascertained by thrusting a fork in them, remove the cloth and shake them from time to time while standing on the stove for another five minutes ; this will make them floury. If they cannot be dished at once, lay the cloth over them again while they have to wait. Potatoes should be chosen as nearly of a size as possible, and if some are very large they should be cut to match the others, or they will not be cooked in the same time. 176. Potatoes and Onions (Braised). Ingredients. Four large Spanish Onions. I Two ounces of Butter. Eight large Potatoes. | Pepper to taste.