The Pytchley book of refined cookery and bills of fare

. ^ub through a wire sieve some boiled potatoes well dried, and add to every pound of potatoes an ounce of butter, and salt to taste ; put them in a saucepan, beat them well together with a fork over the fire until quite hot then dish and serve. POTATO BALLS. No. 337. Prepaie as above, add a table-spoonful of chopped parsley, a tea-spoonful of chopped chives, and the yolk of an egg to each pound of potatoes, mix and roll into balls about an inch in diameter, and fry a nice light brown. POTATO CHIPS. No. 338. Cut an entree dish full of slices of potatoes as in receipt for Artichoke Chips, fry a nice light brown in the same manner and serve ; they can also be sprinkled with chopped parsley and chives and called Aux Fine Herbs. POTATOES , FRIED. No. 339. Wash, peel, and cut into pieces either the shape of almonds, pigs of orange, or any other fancy shape, a dish of potatoes, fry a nice light brown, using a frying basket ; the centre should be soft, the outside a nice light brown. POTATO SOUFFLE. No. 340. Bake six potatoes as in directions for baked potatoes, cut off 'the tops, scoop out all the insides, rub through a wire sieve, and put in a saucepan with an ounce of butter and three table-spoonfuls of good cream, pepper and salt to taste, and the yolks of two eggs ; whisk the whites to a froth, and put them in a saucepan ; mix the whole well together and fill the potatoes with the mixture ; arrange them with the hole uppermost in a baking tin and bake for half an hour. VEGETABLES. 203 ANOTHER POTATO SOUFFLE. No. 341. Wash and peel and cut in thin slices a dozen moderate- sized potatoes all the same shape and size, wash and dry the chips, put some clarified melted butter in a soup plate and immerse each chip in it, arrange them on an oval baking tin in circular rows, one on top of another, gradually narrowing each row towards the centre until they form a spiral shape, add pepper and salt to each row ; bake in a very hot oven until the centre melts and the outside presents a nice light brown appearance ; this is quite excellent. POTATOES, NEW, TO BOIL. No. 342. Wash and rub with a rough cloth to take off the skins, and put into boiling water as many fresh new potatoes as are required ; boil them about a quarter of an hour, and when done drain off the water and let them remain in the pan by the side of the fire with the lid on for about a minute: when dry put them in an entrde dish, sprinkle with salt, and put some small pieces of butter on the top of them. RADISHES. No. 343. Wash, cut off the top part of the greens, scrape, and serve in a plate with a little water. SALSIFY. No. 344. Sci ape and cut into lengths of about three inches, and put them into a basin of cold water with a little vinegar in it to preserve their colour ; put into boiling water and boil until tender, which will be from thirty-five to fifty minutes, according to the size, flavour with salt, drain and serve in an entree dish and pour over it half a pint of White Sauce (No. 77). 204 THE PYTCHLEY COOKERY BOOK. FRIED SALSIFY. No. 345. Prepare as No. 344, only instead of serving it with White Sauce dip each piece in Batter (No. 372), and fry it a nice light brown. SALADS.