Modern cookery, in all its branches

Boil some floury potatoes very dry, mash them as smoothly as possible, season them well with salt and white pepper, warm them with about an ounce of butter to the pound, or rather more if it will not render them too moist, and a few spoonsful of good cream. Boil them very dry ; let them cool a little, roll them into balls, sprinkle over them vermicelli crushed slightly with the hand, and fry them a fine light brown. They may be dished round a shape of plain mashed potatoes, or piled on a napkin by themselves. They may likewise be rolled in egg and fine bread-crumbs instead of in the vermicelli, or in ground rice, which answers very well for them. POTATO BOULETTES. (ENTREMETS.) (Good.) Boil some good potatoes as dry as possible, or let them De prepared by Captain Kater’s receipt; mash a pound of them very smoothly, and mix with them while they are still warm, two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs, and last of all the whites thoroughly whisked. Mould the mixture with a teaspoon and drop it into a small pan of boiling butter, or of very pure lard, and fry the boulettes for five minutes over a moderate fire : they should be of a fine pale brown, and very light. Drain them well and dish them on a hot napkin. Potatoes, 1 lb. ; butter, 2 oz. ; salt, 1 teaspoon ful ; eggs, 4 : 5 minutes. Obs. — These boulettes are exceeding light and delicate, and make an excellent dish for the second course ; but we think that a few spoonsful of sweet fresh cream boiled with them until the mixture becomes dry, would both enrich them and improve their flavour. They should be dropped into the pan with the teaspoon, as they ought to be small, and they will swell in the cooking. POTATO RISSOLES. (French.) Mash and season the potatoes with salt, and white pepper or cayenne, and mix with them plenty of minced parsley, and a small quantity of green onions, or eschalots ; add sufficient yolks of eggs to bind the mixture together, roll it into small balls, and fry them in plenty of lard or butter over a moderate fire, or they will be too much browned before they are done through. Ham, or any other kind of meat finely minced, may be substituted for the herbs, or added to them. POTATOES A LA MAiTRE DHOTEL. Boil in the usual manner some potatoes of a firm kind, peel, and let them cool ; then cut them equally into quarter-inch slices. Dissolve in a very clean stewpan or saucepan from two to four ounces of good butter, stir to it a small dessertspoonful of flour, and shake the pan over the fire for two or three minutes ; add by slow degrees a small cupful of boiling water, some pepper, salt, and a tablespoonful of minced parsley ; put in the potatoes, and toss them gently over a clear fire until they are quite hot, and the sauce adheres well to them : at the instant of serving add a dessertspoonful of strained lemon-juice. Pale veal gravy may be substituted for the water ; and the potatoes after being thickly sliced, may be quickly cut of the same size with a small round cutter. POTATOES A LA CREME. Prepare the potatoes as above, and toss them gently in a quarter of a pint or more of thick white sauce or of common bechamel , with or without the addition of the minced parsley. KOHL CANNON, OR KALE CANNON. (An Irish Receipt.)