Luncheons

In this case it must be molded to the shape of the roast and be painted with egg over the top, so it will take color and not betray the patch. Such expedients are at times admissible and should not be scorned. It has been wisely said that "if there is not economy in the kitchen there will soon be no kitchen. ' ' When potato is made into cakes, timbales, or cro- 28 LUNCHEONS quettes, it must have egg mixed through it, else it will lose its form when cooked the second time. When used as borders for minces or creamed dishes, it can be turned into shape with a knife, be lightly pressed into a mold to give it form, or be pressed through a pastry-bag and tube into fancy forms. Frying is perhaps the method of cooking potatoes which requires the most skill. Fried balls, slices, or straws are always excellent with broiled meats, and at the same time are the best garnish for them. The height of skill is reached in the souffle. These small balloons are something of a marvel, and are seldom seen except from the hand of a French cook. The amateur seldom succeeds with this dish, yet it is one worthy of the practice which makes perfect. To pre- pare the delectable souffle, the potato is cut length- wise, or with the grain ; the slices must be one eighth of an inch in thickness and taken off with one clean, sharp cut, then trimmed to uniform shapes, either elliptical or round. The slices are soaked in cold water and dried with a cloth at the moment of cook- ing. They are immersed in fat just below the smok- ing-point, and cooked for five minutes, or until soft- ened ; are then drained and allowed to cool for a little time in an open oven, and then immersed a second time in fat Avhich is very hot, when the slices at once puff and brown. They should be served at once. Potato straws are very attractive and seem so light and harmless that those who ordinarily reject fried dishes are tempted by them. They are cut length- wise of the tuber, first in slices about one eighth of an inch in thickness, and then into straws the length of the slices. They cook very quickly in smoking-hot fat, and must not be left in so long as to become "SSl/Vilu 3 4 5 6 yn. 10. rXENSILS. 1. Eakiui;' slicc't. 2. Funtage or 8wrdisli timbjili- inms. 3. Purue sieve. 4. Pastry liriish. 5. T-v\o x>aRtry bags made of rnblier cloth, the hirger one liolding a star tube. 6. Tubes for pastry bags with plain, round, and star opeiiings of diUerent sizes. The last four on the right are small tubes for icing cake in ornamental designs. 11. lUFIERENT WAY.S OF J'KEl'AKINd BUTTKR. X^fl^j^^j^SS-^K^^ NO. 12. CUTTEES AND MOLDS. A iK'st of lon^' vegetable cutters inakiug peueil-sliaped pieces of differ- ent sizes. 3, 4. Bread and cake cutters in tlie forms ot a heart, a spade, and a clover L-af. Individual timbale molds. Pastry cutter for vol-au-veuts. Form for molding lobster or tish, choi>s. 9. Small plain round, and fluted cutters for tiny biscuits or for garnislies. A gi-oup of fancy cutters for sliced vegetables to be used in macedoine, in soup, or as garnishes. A smaller cutter used for truffles aud hard boiled eggs. Cake cutter in form of crescent. Three vegetable scoops. Fluted knife for cutting fluted slices of vegetables, turnip cups, etc. A spatula, or dull edged flexible knife. ymall molds for aspics or other jellies used for garnishing. lit. iiiN<; :m«)Lds. LUNCHEONS 29 bro-n-n and dry. They should be crisp and of a lemon color. The straws can be cut of a larger size if de- sired, and are especially pretty if cut with a fluted knife.