Gas cookery

Ingredients. — 1 lb. Potatoes, 1 oz. Butter, 2 Eggs, Pepper and Salt. Method. — Boil the potatoes and pass them through a wire sieve. Put 1 oz. of butter in a stewpan and let it melt ; then add the potatoes and the yolks of eggs one at a time. Cook until the mixture leaves the sides of stewpan clean. Then whip up the whites of egg very stiffly, and add lightly to the potatoes. Have ready some boiling fat, take a dessert spoon and drop in rough pieces about the size of a walnut, and fry a golden brown. Drain them on some kitchen paper, and serve. Potato Croquettes. Ingredients — 1 lb. cold boiled potatoes, 1 dessert spoon finely chopped parsley, pepper and salt, the yolk of one egg, 1 oz. butter. Method. — Pass the potatoes through a wire sieve, make the butter hot in a saucepan, then mix in all the ingredients and cook for a minute or two. Turn out on to a plate to cool. Then form into pear and apple shapes, egg and breadcrumb, fry a golden brown, drain, and insert a parsley stalk at one end. Potato Ribbons or Chips. Cut the potatoes in rounds inch thick, then cut into ribbons or chips, and fry in boiling fat. Drain and serve. Potatoes, Saute. Ingredients. — 2 ozs. Butter, Potatoes, chopped Parsley, a little Salt. Method. — Make the butter boil up in a saute pan or stewpan, then skim. Peel the potatoes thinly, and cut in rounds, or chips, or straws : dry them well, and toss into the boiling butter and fry a golden brown. When dishing them up, sprinkle over some finely chopped parsley and a little salt. Or they may be fried for a minute on the top of the stove, and shaken well to prevent them sticking to the pan and then put them in the oven for half an hour. Potatoes, Surprise. Ingredients.— 6 Large Potatoes, X lb. Sausage Meat, 1 tablespoonful of Flour, 1 white of Egg. Method. — Wash the potatoes and cut them in half lengthwise ; scoop out the centre, leaving about a quarter of an inch thickness all round. Fill the cavity with sausage meat, and join the potatoes neatly again with flour and white of egg. Bake in a quick oven about forty minutes. Rice. To % lb. of rice allow half a gallon of water. Put the water on to boil and add a dessert spoonful of salt. Well wash the rice in several waters, then throw it into the boiling water, and see that it boils rapidly for exactly fifteen minutes. Then strain through a colander, and pour over it a quart or so of cold water. Put it into a clean stewpan, and place it over the gas to get thoroughly dry and hot, stirring continually with a fork. Spinach. Spinach should be picked a leaf at a time, and well washed in several waters. Then put it into a clean stewpan with no water, with the exception of the water clinging to the leaves ; put in a little salt, and set it over a glimmer of gas. As the water draws out let it boil very quickly with the lid off. It will take about ten minutes or so. Strain it on a sieve and squeeze all the moisture away, then chop it finely with i6o a knife on a board. Make I oz. butter very hot and return it to the stewpan, add pepper and salt. Send to table very hot. Turnips.