A second Dudley book of cookery and other recipes

Or sigh with pity at some mournf ul tale : Or press the bashful stranger to his food, A nd learn the luxury of doing good. GOLDSMITH, “ THE TRAVELLER,” line 13 NEW POTATOES A LA CREME COOK some large new potatoes in salted water ; then peel them and cut them into rather thick roundels ; place them in a saute pan and moisten them — sufficient to cover them — with boiling cream. Season with salt and pepper and a tiny grate of nutmeg and reduce the cream. At the last moment finish with some raw, fresh cream and serve very hot. % POMMES DE TERRE SOUFFLEES FT1RIM the potatoes square and carefully cut them into slices one-eighth of an inch thick ; wash them in cold water and thoroughly dry them ; then put them into moderately hot fat. As soon as the potatoes are in it, gradually heat the fat until they are cooked, which they will be known to be when they rise to the surface of the frying fat. Drain them in the frying basket and at once plunge them into fresh and hotter fat. This final immersion effects the puffing, which results from the sudden contact with intense heat. Leave the potatoes to dry ; drain them on a stretched piece of linen ; dust over them a little salt, and serve very hot. % POMMES DE TERRE ANNA CUT the potatoes into the shape of cylinders ; slice them into thin roundels ; wash them and dry them in a piece of linen. Set these roundels in circles on the bottom of the mould made for this potato preparation, or into a wellbuttered, thick-bottomed saute pan ; let them overlap one another and let the lay of each circle be reversed. Season with salt and pepper ; spread a coat of butter upon the first layer and proceed in the same way with the second layer. Make five or six layers in this way, seasoning and spreading butter over each. Cook in a good oven for thirty minutes ; turn the whole over very carefully to equalise the colouring. Turn out upon a saucepan lid to drain away the butter, and then tilt the whole upon a dish in the form of a cake, and serve very hot. % A SAVOURY DISH OF POTATOES T30IL some potatoes in their skins with a little salt. When done, take out, peel and cut into pieces about the size of a thimble, or a little larger. Put a piece of butter into a frying-pan, and, when melted, add the potatoes, with a little pepper and salt and finely chopped parsley. Serve very hot. ANOTHER WAY TO COOK POTATOES TAKE, say, ten large potatoes, wash, peel and cut into three pieces each potato. Melt a piece of butter, dripping or lard in a saucepan. Add to this a small spoonful of flour, and let it brown. Add two tumblers of water, a little salt, pepper and a small bunch of parsley, thyme and bay leaf. Then put in the potatoes and cook for about an hour. POTATO CHIPS WASH and peel thinly as many even-sized potatoes as may be required, and cut them into very thin slices crossways. Drain them in a cloth, Put them in a frying basket and plunge into boiling hot fat. When they are almost cooked, remove them from the fat for about three minutes, to allow the fat to get hot again. Then plunge in a second time for a few minutes longer to acquire a nice golden brown. Take up ; shake well and sprinkle with fine salt. Dish up, and send to table at once. POMMES DE TERRE A LA PAYSANNE