Domestic cookery

Wash, peel, and remove the eyes from the potatoes, drop them into cold water until they are all ready; put them into a steamer and place it over a pan of boiling water until they are tender, they will require 30 to 40 minutes ; when done, remove the steamer from the pan of water, and set in a warm place, with the lid half removed ; shake occasionally so as to make them floury. No. 135. POTATOES (Roasted). Wash the potatoes thoroughly and wipe them, lay them on the grid shelves if a gas oven is used, and roast gently for 30 to 40 minutes, according to size. Serve on a folded serviette, with pats of butter. No. 136. POTATOES (Baked). Wash and peel the potatoes thinly, cut into quarters, place them in a dish, season them with salt and pepper, add a few tablespoonfuls of water and a little beef dripping or butter ; bake until tender and a nice brown ; if liked, a little onion may be mixed with the potatoes, and a piece of mutton or beef baked over the top of the potatoes. Serve hot. No. 137. POTATO CROQUETTES. 2 lb. cold potatoes 1 oz. butter ^ teaspoonful salt 3 oz. white bread crumbs 2 eggs A little pepper and cayenne 2 teaspoonfuls minced parsley Some frying fat Mash the potatoes by rubbing them through a wire sieve with the back of a wooden spoon ; dissolve the butter, beat up one egg, add these, with the salt, pepper, and cayenne, to the potatoes, mix thoroughly ; flour the Angers and a baking board ; form these into pear shapes, paint over with the remaining egg (which must be beaten), then roll them in some flnely made bread crumbs, put them in a wire frying basket, and fry them in enough smoking-hot fat to cover them ; drain on soft paper and stick a small piece of stem of parsley in the thin end of each, and serve on a folded serviette or lace paper. No. 138. POTATO CHIPS. Peel and cat the potatoes into even strips, about three-eighths of an inch square ; wipe them very dry and put them in a wire frying basket, put the basket into enough hot fat to cover them, allow the fat to remain hot until the potatoes are soft ; do not allow the fat to smoke until the potatoes are soft ; lift out the potatoes and get the fat smoking-hot ; put in the potatoes again until brown, drain on soft paper, sprinkle over with pepper and salt and add a little butter ; dish hot, and a little minced parsley may be sprinkled over, if liked. No. 139. POTATO SURPRISES. 2 or 3 sausages, cooked 1 egg A little salt and pepper Some fat for frying lb. mashed potatoes 3 oz. bread crumbs ^ oz. butter Mix with the potatoes the butter, dissolved, a little pepper, salt, and part of the egg ; form this into small cakes, lay in the centre a small ball of the sausage meat, close over the meat the potatoes, form into a round ball ; paint over with the remainder of the egg, roU in the bread crumbs, put into a wire frying basket, and fry in enough smoking-hot fat to cover them ; drain, and dish on a folded serviette or lace paper ; garnish with parsley and serve. No. 140, PEAS, GREEN (Boiled).