The blue ribbon cook book

Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon mixture between hands. Then roll on a board until of desired length, and flatten ends. FRENCH FRIED POTATOES. Wash and pare small potatoes, cut in eighths, lengthwise, and soak one hour in cold water. Take from water, - * dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt. Care must be taken that fat is not too hot, as potatoes must be cooked as well as browned. HASHED BROWN POTATOES. Try out fat salt pork cut in small cubes; remove scraps; there should be about one third cup of fat. Add two cups cold boiled potatoes finely chopped, one eighth teaspoon pepper, and salt if needed. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; let stand to brown underneath. Fold as an omelet and turn on hot platter. PARISIENNE POTATOES. With a French vegetable cutter, cut potato balls out of peeled raw potatoes. Drop in cold water for about half an hour. Put into boiling salted water and boil about fifteen minutes or until tender. Drain off the water and let stand on the back of range, covered over, until dry. Serve with white sauce and chopped parsley. STUFFED SWEET POTATOES. Select good, firm sweet potatoes. Wash well and boil until tender, remove from fire, cut in half, take out most of the potato, leaving the skin firm enough to stuff. Mash potato well, season with butter, cream, a little sugar, and cinnamon and sherry wine to taste. Fill shells with potatoes and put in oven to brown a little. GLAZED SWEET POTATOES. Wash and pare six medium-sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes One half cup sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and bake fifteen minutes, basting twice with remaining syrup. SWEET POTATOES EN BROCHETTE. Wash and pare potatoes, and cut in one third inch slices. Arrange on skewers in groups of three or four, parboil six minutes, and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in a hot oven until well browned. SWEET POTATO CROQUETTES. To two cups hot riced sweet potatoes add three tablespoons butter, one half teaspoon salt, few grains pepper, and one beaten egg. Shape in croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. If potatoes are very dry, it will be necessary to add hot milk to moisten. BROILED TOMATOES. Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle with salt and pepper, dip in crumbs, place in a well-buttered broiler, and broil six to eight minutes. STUFFED TOMATOES. Take fine, large tomatoes, not too ripe. Cut out the blossom end and scoop out the inside as clean as you can without breaking the skins. Chop fine and add equal parts of ground chicken, green corn (uncooked), okra, and a few bread crumbs. Season well with salt and pepper and a very little onion juice. Fill skins, put a piece of butter on top of each, and place in a baking dish (buttered) and bake in a good oven. BRUSSELS SPROUTS IN WHITE SAUCE. Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one cup white sauce. BOILED CUCUMBERS. Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed, and seasoned with butter, salt, and pepper. FRIED CUCUMBERS.