Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Pour the peas in a colander. Rinse by pouring through plenty of water. Add three large iron spoons of cold water, salt, a little sugar, enough so they will taste like a sweet pea, and a lump of batter. Set the saucepan in another of hot water, cover, and cook half an hour. Peppers with Tomato Stuffing Immerse as many mediom-sized peppers as desired in boiling fat for one-half a minute, rub them with a towel to remove the peel. Cut round the stem or core, remove it and the seeds. Fili with a tomato stuffing, put in a pan, baste frequently with olive oil, and bake in moderate oven for half an hour. Place on a platter, pour a tomato sauce round them, and serve. Tomato Stuffing Take two ounces of butter, two tablespoonfuls of olive oil, two of finely chopped onions, and a pint of chopped mushrooms. Stir and fry about twelve minutes, seasoning with salt, white pepper, and a dash of cayenne, a little nutmeg, one ladleful of Espagnole sauce, and one of tomato sauce. Then add three handfuls of fresh bread crumbs, yolks of four eggs, and one tablespoonful chopped parsley. Mix thoroughly. Cook three minutes longer. Set away to cool. Potatoes Potatoes for baking or boiling whole should be of the same size, thoroughly washed and scrubbed with a brush kept for the purpose. They should bake in a hot oven from thirty to fortyfive minutes, according to their size, and to boil have enough boiling salted water to cover them, and boil about thirty minutes. Pare before boiling, except for salad. Plain boiled potatoes are served whole or rubbed through a fine colander and served like rice, or mashed and seasoned with salt, white pepper, butter, and milk, and served in mass or in f ancy shapes and browned. Parisienne potatoes are cut in balls with a French ball-cutter, boiled ten or twelve minutes, and dressed with melted butter, salt, white pepper, and minced parsley, or sifted hard-boiled egg yolk. Baked potatoes are often cut lengthwise, removed from the skin, mashed, seasoned, and made light with whipped egg white or cream. The skins are then refiUed, placed in the oven until brown, and served as soufflé potatoes. Raw potatoes are sliced thin or cut in straws, dice, balls, crescents, curls, etc., and fried in deep hot fat. AH peeled potatoes should stand in cold water until they are boiled or fried. If fried, dry thoroughly before dropping in hot fat. Cold boiled potatoes are cut in dice or thin slices, seasoned with salt and pepper, and fried brown in very hot drippings or butter, with a little chopped onion and parsley. German Potato Cakes This well-known German dish has been made a part of the cookery of our country, introduced by many of our German families. In making it grate the potatoes raw, add butter to enrich it, eggs and flour to hold the grated potato together, a little salt, and season with sugar and cinnamon to taste. The cakes are fried in butter on a griddle or in a fiat saucepan till brown. Stewed Potatoes Chop cold boiled potatoes rather fine and salt carefully. Add milk — just even with the potatoes — and a largo tablespoon of butter. Place this in a saucepan and cover. Set it in another pan of boiling water. Stir occasionally and cook one hour until creamy. POTATO BALLB. VEGETABLES AND FARINACEOUS FOODS 268 Potato BibbonB