Domestic and economical cookery recipes

After the potatoes are pared, cut them through into slices about half an inch in thickness, then pare as thinly as possible round and round the slices, twist into knots, throw into cold water, dry, and fry as for potato chips. Potatoes may be cut into straws, crescents, or any fancy shapes, and fried as above. N.B. — As soon as a distinct blue smoke arises from the centre of the pan containing the fat the potatoes should be thrown in, the pan should then be removed to a simmering burner, and the potatoes allowed to cook without discolouring for two or three minutes. Then remove them from the pan and allow the fat to get quite hot again, and as soon as the blue smoke again rises plunge in the potatoes and fry them until crisp, and of a golden brown colour. No. 177. POTATO CROQUETTES. 1 lb. potatoes \ teaspoonful pepper 1 oz. butter j 1 ,, salt 1 egg. j Bread crumbs, a few Mash the potatoes well with the butter, pepper, and salt, and a little of the beaten egg. Flour the hands, and form the mixture into any fancy shapes preferred. Apples, pears, plums, and many kinds of fruit may very easily be imitated. Brush them over with beaten egg, and cover with bread crumbs. They should be re-moulded after the crumbs arc on them, placed in the frying basket, and fried as for potato chips. No. 178. TO COOK CAULIFLOWER, BROCOLI, CABBAGE, BRUSSELS SPROUTS, SAVOYS, & LETTUCES. They should be washed well, and allowed to remain in cold water, with a little salt, an hour or so before cooking. The salt helps to draw out the insects, &c. The outside leaves should be removed and the thick stalks cut crossways. Put the vegetables into boiling water, allowing half an ounce of salt to two quarts of water, and boil gently, with the lid off the saucepan, until tender. Cauliflower should be placed in the saucepan with the head downwards, and when served white sauce should be poured over. No. 179. SPINACH Should be well washed in several waters to remove the grit, and placed in a saucepan with no other moisture than that which adheres to the leaves after washing. Cook with the lid off’ the saucepan until tender. It may then be finely chopped, or rubbed through a wire sieve, returned to the saucepan, and re heated with a little pepper, salt, and butter, and served in a hot dish garnished with fried crohtons of bread, or sauteed potatoes. No. 180. GREEN PEAS. Put them into boiling water with a little sugar and a sprig of mint, and cook very gently until tender, lid off the saucepan. Drain through a colander, add a little castor sugar, butter, also pepper and salt. Shake them carefully, and serve in a hot dish. No. 181. FRENCH BEANS. Remove the strings and cut the beans into nice thin slices. Put them into boiling water with salt, and boil gently until tender. Drain well, then return them to the saucepan with a little butter, pepper, and salt. Shake over the gas for a minute or two, and serve in hot dish. No. 182. BROAD BEANS. After the shells are removed put them into boiling water with salt, and cook gently until they are tender. Time allowed depends upon the age and size of the beans. They may be served with parsley sauce poured over, or in the same manner as French beans. No. 183. VEGETABLE MARROWS Are much nicer steamed than boiled, as they retain their flavour so much better.