The "Queen" cookery books: Vegetables

parsley, as Potatoes à la crème. They may also be served à l'Helvétienne. For this, when washed and wiped, fry them singly rather slowly in boiling fat till of a dark brown (this takes about twenty minutes), drain them well, sprinkle them with fine salt, and serve very hot. When properly cooked, the centre of the potatoes will be found dry and floury. Potatoes, neiv, mock. — This is an excellent way of using waxy potatoes, that no amount of boiling will make floury. Three parts boil the potatoes in the usual way, then lift them out, and cut them to the size and shapes of small new potatoes ; have ready some white sauce slightly flavoured with mace, and place the mock potatoes into this, let this just reboil, and simmer the potatoes in this till thoroughly done ; now turn them out on to a hot vegetable dish, and serve with the sauce in which they were cooked, to which you have added, just at the last, either a small pat of fresh butter, or the yolk of an egg beaten up with half a gill of new milk, and some finely-minced parsley. Old potatoes trimmed, boiled as above, well drained, and tossed in a little butter and lemon juice till well coated with it, make an imitation of new potatoes by no means to be despised. sautes. — Slice some boiled potatoes moderately thick ; dissolve some butter in a saute or other shallow pan, and toss the sliced potato in this till nicely coloured on both sides, when you turn them into a hot vegetable dish, pour the brown butter in which they were cooked over them, and serve very hot, sprinkled with chopped parsley and salt. People are very apt to confound fried and sauted potatoes, though they are by no means the same thing, and indeed are cooked quite differently. West country cooks very often cook cold cooked potatoes in this way in bacon fat, and serve with fried bacon, in which form they are decidedly good. Potato snow. — Choose the whitest potatoes, and put them on in cold water ; when they begin to crack, strain them and set them in a clean pan before the fire till they are dry and falling to pieces, then rub them lightly through a wire sieve into the hot vegetable dish they are to be served in. Some people place a small pat of butter on to the first layer of these grated potatoes, but it is hardly to be recommended, as it is apt to make the potatoes sodden. souffle. — Wash and bake three large potatoes, and when cooked halve them, remove the inside, and sieve this ; work into this the yolks of two raw eggs and the whites of four, well-whipped, two tablespoonfuls of grated Parmesan cheese, l^oz. of warmed butter, and a dust each of coralline pepper and salt ; fill the half skins with this mixture, sprinkle the tops with a few browned breadcrumbs, some grated Parmesan cheese, and a little coralline pepper, with some morsels of butter, and bake for fifteen minutes in a moderate oven. If preferred, this mixture may be baked in a regular souffle dish, and is very good in that way. souffiees. — ^This is a version of fried potatoes very common abroad, but requiring a little knack and some practice to ensure success. Cut the potatoes into the wedge shapes recommended for the fried potatoes, put them on in the hot fat in the same way, I 2