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

Peel the potatoes, then peel round and round very thinly. Let the ribbons lie in cold water for an hour. Drain and plunge in hot fat, using a frying basket. Drain off the fat on paper and serve hot. Potato Croquettes Add to the boiled and mashed potatoes half their weight of butter, and seasoning of salt and pepper, a trifle of onion, minced fine, and two well-beaten eggs. Form them in egg, ball, or cork shape, Dip them in the beaten yolk of eggs and then into bread crumbs. Cover them, and let them stand for an hour or so. Dip them again in the egg and bread crumbs and fry in deep hot fat. Garnish with parsley and serve hot. Let them drain a moment before serving. Pockets of Gold Prepare the potatoes as for oroquettes in the receipt given above. Scoop out the centro of each croquette and fili in with this salpicon: Mince cooked chicken, not too fine, but rather in dice size. Heat it with butter and add cooked mushroom dice and cooked pickled tongue dice, with salt and pepper for a flavoring. Thicken this salpicon with the yolk of egg in which has been stirred a dash of sugar, a few drops of lemon juice, and of some aromatic wine. After you bave packed the salpicon in the potato ball, press a little of the potato over the opening. Dip the ball in the beaten yolk of egg, then into bread crumbs, and fry in deep hot fat. Drain them on paper and serve them hot. Sweet Potato Croquettes Mix one pint of mashed sweet potatoes with one-half cupful of hot milk. Then stir in two tablespoonfuls of butter and one teaspoonful of salt. Beat one egg very light and add to the mixture. Next shape them in the desired sized croquettes. Dip iu beaten egg, then roll in bread crumbs, and fry in hot fat until a delicate brown. Drain on brown paper and serve hot. Wined Sweet Potatoes Boil the potatoes and set them to cool. When cold, peel and slice them. In a well-buttered baking dish spread a layer of the potatoes, sprinkle with butter, sugar, and a little salt, then another layer of potatoes, butter, and other ingrediente, and so continue the layers until the dish is full, having laid on top a plentif ul supply of butter. Put a little water in the dish to prevent dryness, invert over the baking dish another dish that will hold in the steam pretty well, and set to bake in a moderate oven. After the potatoes are thoroughly heated, take off the covering dish, let them brown a trifle, and just before taking from the oven pour over them a little wine of a flavor agreeing with the potatoes. Rice Croquettes with Sauce Wash one pound of rice and put it in a saucepan with three pints of milk, six ounces of granulated sugar, two ounoes of butter, and the rind of a lemon. Stir until it comes to a boil, then cover, and cook one-half hour. Remove the lemon, add the yolks of four eggs, mix well, and partially cool. Sprinkle fine bread crumbs on a board, turn the rice on them, divide and roll in a dozen large, cork-shaped croquettes. Dip in beaten eggs, roll in fresh bread crumbs, and fry light brown in deep hot fat. Drain on brown paper, roll in powdered sugar, and serve hot on a folded napkin with sauce in separate dish. Sauce for Rice Croquettes Yolks of four eggs, four ounces of sugar, one ounce of comstarch, and the finely chopped rind of one lemon. Mix thor-