Dainty dinners and dishes for Jewish families

Shell the peas just before they are required. Put them into a saucepan with just enough boiling water to cover them, a sprig of mint, a little salt, and 1 teaspoonful sugar. Boil them till tender (about 15 to 20 minutes) with the lid off the saucepan. When done, drain, add a little pepper, and a small piece of clarified dripping, and serve at once. POTATO CROQUETTES. Croquettes aux Pommes de Terre. Cook 1 lb. potatoes, and when they are quite dry, pass them through a fine wire sieve, mix with them 1 oz. clarified fat, a pinch of salt and of white pepper, and 2 raw yolks of eggs. Mix all into a paste and let it get cold, roll out with a little flour and form into the shapes of small pears. Dip them in egg and breadcrumb and fry in boiling fat or oil till a good golden colour ; drain on paper, stick in each a bit of parsley stalk and serve hot on a dish-paper (see illustration, page 45). POTATO LOAVES. Petits Pains de Pommes de Terre. ] lb. mashed potato. j 1 oz. dripping. 2 eggs. I Salt and pepper. Melt the clarified dripping and mix it with the potatoes. Add 1 egg beaten, and a little pepper and salt. Form the mixture into little cottage loaves, brush over with beaten egg, place on a baking tin and bake a golden brown. POTATOES A LA LYONNAISE. Pommes de Terre a la Lyonnaise. 1 onion. Minced parsley. Cold potatoes. I Dripping. Salt and pepper. Mince the onion, and fry it in hot dripping. Add cold sliced potatoes and stir them till they are cooked. Add a little minced parsley, pepper and salt, and serve very hot. GO BOILED NEW POTATOES. Po mines de Terre Nourelles. Wash the potatoes and drop them into cold water till ready. Put them into a saucepan of boiling water containing a sprig of mint and a little salt. Boil them slowly 15 to 30 minutes, or until they are tender. Drain off the water, and peel the potatoes. Return them to a clean saucepan with a small bit of clarified dripping, heat and sprinkle with chopped parsley when dishing up. POTATO RIBBONS. Pommes de Terre en Ruban. 4 large potatoes. | Frying fat. Salt and pepper. Peel the potatoes, and cut them in fine shavings round and round the potato, as if peeling them in ribbons of equal length. Throw the shavings into a frying pan with boiling fat, and fry a golden brown. Move them constantly with a silver fork to keep the pieces separate. Drain them and pile lightly on a dish, sprinkle with pepper and salt and serve hot. POTATO STRAWS. Pailles de Pommes de Terre. Peel the potatoes and shred them in lengths of about 3 inches long and ^ of an inch thick, keep them in salt and water till ready to cook, dry them in a cloth and put them in a frying basket in hot fat or oil till tender. Remove the basket from the fat and stand it on a plate to drain ; boil the fat or oil again, and when quite boiling, put the basket in for about a minute to crisp the potatoes, moving the basket about all the time. Serve with a little finely chopped parsley and a pinch of salt. SAUTEE POTATOES. Pommes de Terre Sendees. Cut cold boiled potatoes in slices about \ of an inch thick and then in rounds with a plain cutter. Heat some clarified fat in a saute-pan, put in the potatoes, and fry them golden brown on each side ; drain them, sprinkle with chopped parsley and a pinch of salt. Serve hot. SALSIFY.