93. FRIED POTATO STRAWS. Peel 4 to 6 medium-sized potatoes, cut them into thin slices, and cut these into fine shreds about inches long. Wash well and drain on a cloth. Have ready some hot fat, sufficient to well cover the quantity of potatoes, put the potatoes into the fat when very hot, and fry for about six minutes. Take out, drain well, sprinkle with a little fine salt✪ Fried Potato Straws, shake them lightly, and dish up on a folded napkin or dish paper. 94. POTATO PIE WITH CHEESE. 1 lb. cooked potatoes li ozs. grated cheese 1 oz. butter h irih milk Nutmeg and pepper✪ Potato Pie with Cheese Mash the potatoes smoothly ; add the seasoning, the butter (melted), an ounce of cheese, and the milk. Grease a pie dish and fill with the mixture ; smooth over with a knife, and sprinkle the remaining cheese over the top, also a few tiny bits of butter. Brown in a quick oven for fifteen minutes. 95. DUCHESS POTATOES. 2 lbs. potatoes 3 yolks of eggs 2 ozs. clarified butter 1 tablespoonfnl of cream Pepper, salt, and nutmeg✪ Duchess Potatoes For this dish nice mealy potatoes are required. Wash, peel, and boil about 2 lbs. of potatoes, drain off the water, and dry them in the oven, then rub them quickly through a wire sieve. W^hile they are warm mix them with the yolks of eggs, butter and cream ; season with pepper, salt, and grated nutmeg. When well mixed, lay this on a floured 52 TJIE EXlimmON COOKERY ROOK. board, and divide into twelve pieces of equal size ; shape each piece into a square, mark with a knife, put them on a buttered baking sheet, egg over the surface, bake in a quick oven, dish up, and serve. 96. STUFFED POTATOES. 12 round new potatoes Thyme Shallot Yolk of egg 2 OZ3. butter Breadcrumbs Chives Parsley 1 tablespoonful cream Pepper and salt✪ Stuffed Potatoes Rasp twelve medium-sized round potatoes, and cut off a small piece of the top of one side of them, so that they can stand steadily ; scoop out the centre, but be careful not to break them. Next prepare a stuffing Avith the bread- crumbs and herbs, season Avith pepper and salt, moisten with the cream and yolk of egg. Fill the potatoes AAuth this stuffing, place them on a buttered saute-pan side by side, brush them Avith oiled butter, and bake them in a moderate oven for tAventy minutes. 97. NEW POTATOES, DUTCPI STYLE. 18 to 20 small even-sized po- tatoes 1 tablespocnfiil bechamel sauce Lemon juice 2 ozs. butter 1 yolk of egg White pepper, salt, and nut- meg Wa.sh, peel thinly, and boil the potatoes, Avhich should be as nearly as possible of the same size and shape. When cooked, drain and dry them, and put them in a vegetable dish. While the potatoes are cooking, melt the butter in THE EXHIBITION COOKERY BOOK. S3 a stew pan, add the bechamel sauce, mix well, and stir in one yolk of egg and the juice of half a lemon ■ season with a little pepper, salt, and grated nutmeg✪ New Potatoes, Dutch Style. Stir it ever the fire till cooked, but be careful not to let it boil, or the egg will curdle. Pour this sauce over the potatoes, and serve very hot. Trim and wash i lb. of Brussels sprouts, boil them in salted water in the usual manner; when done, take up, drain, and let them get cool. Melt ounces of fresh butter in a saute or frying pan, put in the sprouts, season with pepper and a pinch of grated nutmeg, and toss the sprouts on the pan over a bright fire for about ten minutes. Dish up, sprinkle over a little chopped par.sley, and serve.

AI-modernized reading of the original text

93. FRIED POTATO STRAWS. Peel 4 to 6 medium-sized potatoes, cut them into thin slices, and cut these into fine shreds about inches long. Wash well and drain on a cloth. Have ready some hot fat, sufficient to well cover the quantity of potatoes, put the potatoes into the fat when very hot, and fry for about six minutes. Take out, drain well, sprinkle with a little fine salt, shake them lightly, and dish up on a folded napkin or dish paper. 94. POTATO PIE WITH CHEESE. 1 lb. cooked potatoes li ozs. grated cheese 1 oz. butter h irih milk Nutmeg and pepper Mash the potatoes smoothly ; add the seasoning, the butter (melted), an ounce of cheese, and the milk. Grease a pie dish and fill with the mixture ; smooth over with a knife, and sprinkle the remaining cheese over the top, also a few tiny bits of butter. Brown in a quick oven for fifteen minutes. 95. DUCHESS POTATOES. 2 lbs. potatoes 3 yolks of eggs 2 ozs. clarified butter 1 tablespoonful cream Pepper, salt, and nutmeg For this dish nice mealy potatoes are required. Wash, peel, and boil about 2 lbs. of potatoes, drain off the water, and dry them in the oven, then rub them quickly through a wire sieve. While they are warm mix them with the yolks of eggs, butter and cream ; season with pepper, salt, and grated nutmeg. When well mixed, lay this on a floured TJIE EXlimmON COOKERY ROOK. board, and divide into twelve pieces of equal size ; shape each piece into a square, mark with a knife, put them on a buttered baking sheet, egg over the surface, bake in a quick oven, dish up, and serve. 96. STUFFED POTATOES. 12 round new potatoes Thyme Shallot Yolk of egg 2 OZ3. butter Breadcrumbs Chives Parsley 1 tablespoonful cream Pepper and salt Rasp twelve medium-sized round potatoes, and cut off a small piece of the top of one side of them, so that they can stand steadily ; scoop out the centre, but be careful not to break them. Next prepare a stuffing with the breadcrumbs and herbs, season with pepper and salt, moisten with the cream and yolk of egg. Fill the potatoes with this stuffing, place them on a buttered saute-pan side by side, brush them with oiled butter, and bake them in a moderate oven for twenty minutes. 97. NEW POTATOES, DUTCPI STYLE. 18 to 20 small even-sized potatoes 1 tablespoonful bechamel sauce Lemon juice 2 ozs. butter 1 yolk of egg White pepper, salt, and nutmeg Wash, peel thinly, and boil the potatoes, which should be as nearly as possible of the same size and shape. When cooked, drain and dry them, and put them in a vegetable dish. While the potatoes are cooking, melt the butter in S3 a stew pan, add the bechamel sauce, mix well, and stir in one yolk of egg and the juice of half a lemon ■ season with a little pepper, salt, and grated nutmeg. Stir it over the fire till cooked, but be careful not to let it boil, or the egg will curdle. Pour this sauce over the potatoes, and serve very hot. Trim and wash i lb. of Brussels sprouts, boil them in salted water in the usual manner; when done, take up, drain, and let them get cool. Melt ounces of fresh butter in a saute or frying pan, put in the sprouts, season with pepper and a pinch of grated nutmeg, and toss the sprouts on the pan over a bright fire for about ten minutes. Dish up, sprinkle over a little chopped parsley, and serve.

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Fried Potato StrawsPotato Pie with CheeseCauliflower au GratinDuchess PotatoesStuffed PotatoesNew Potatoes, Dutch Style

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