^ " ' ' ' " >tty center of platter surrounded by Brown Sauce or any good gravy. Or for Potato a la PariMenne^ cut balls with a vegetable cutter from either cooked or raw potatoes and fry as above. If from the latter, boil in water eight minutes, then fry. Season with a little pepper, salt and chopped parsley. Potato Biscuit. — To a pint mashed potatoes add one beaten egg, when perfectly smooth add sufficient sugar to make quite sweet ; add well-frothed whites of four eggs, a pinch salt and adesertspoon of orange-flower water, or any flavoring wished, and place in either round or oblong biscuits upon a paper-lined pan as Lady Fingers. Bake slowly until nicely brownea and remove paper when biscuits are cold. For Potato Sandwiches, take mashed potato, add pinch salt, a little milk and sufficient flour to make a light dough ; roll out rather thin, cut into squares and toast in folding wire toaster, or broil on a gridiron ; place two together with a little butter be- tween and serve hot. Potato Croquettes. — Pare six potatoes, cut in small pieces, put in boiling water and cook till soft ; drain, and put through a colan- der, mix three eggs (one at a time) with the potatoes; add two tablespoons bread-crumbs and a little salt. Cook, stirring con- stantly;. when thoroughly heated take off", let cool, roll into balls and fry in hot lard as directed in Fritters and Croquettes. Sweet Potatoes prepared in same way. Or cook as above one pint mashed potato✪ Potato Balls, gill milk, three tablespoons each butter and sugar, a little nutmeg and teaspoon salt. Take off, add two well-beaten yolks, stir until very smooth and light, spread about half an inch deep, on a buttered dish and set away to cool. When cold, cut in squares, single bread, using the whites, and fry as above. Serve immediately. Or roast a dozen fine potatoes. When done, scrape out the interior, which form into a ball. When cold put into a mortar and mix with six tablespoons butter, aea- _^_ son with a little salt, pepper, chopped parsley and Potato croqnettet. shallots aud gratcd nutmeg. Ada beaten yolks of four and two whole eggs, form into croquettes the size of a smuU POTATOES. 525 pear, or in a sinall roll ; double-egg-bread, page 267, and fry in a ket- tle of hot fat or in a little butter or drippings in frying pan. Garn- ish with sprigs of fresh green parsley, and serve very hot. Or With Oravy^ cook them in boiling gravy or milk. When done serve them in the sauce. If preferred, a little anchovy, shrimp, parsley, or lob- ster butter may be used in place of the herbs, etc. Potato Fritters, — Put five tablespoons flour into a bowl, mix with it teaspoon salt and half of white pepper, pour tablespoon salad oil into center and over this a gill tepid water, beating all well together ; add well-beaten white of egg, stirring very carefully in order not to break the froth. Quarter five boiled potatoes✪ Potato Fritters, and dip each piece separately in batter. Drop in hot clarified fat, fry three minutes, drain, and serve hot. Potato 0)nelet. — Take three or four steamed potatoes, mash, season, and add a little cream ; then stir this with the yolks of six eggs and the whites of two✪ Potato Omelet. Fry till browned on one side, fold and serve at once. Or quarter four cold boiled potatoes, cut in thin slices or dice, season and add beaten yolks of four eggs, and lastly the well- frothed whites and fry as any omelet.

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^ " ' ' ' " >tty center of platter surrounded by Brown Sauce or any good gravy. Or for Potato a la PariMenne^ cut balls with a vegetable cutter from either cooked or raw potatoes and fry as above. If from the latter, boil in water eight minutes, then fry. Season with a little pepper, salt and chopped parsley. Potato Biscuit. — To a pint mashed potatoes add one beaten egg, when perfectly smooth add sufficient sugar to make quite sweet ; add well-frothed whites of four eggs, a pinch salt and adesertspoon of orange-flower water, or any flavoring wished, and place in either round or oblong biscuits upon a paper-lined pan as Lady Fingers. Bake slowly until nicely brownea and remove paper when biscuits are cold. For Potato Sandwiches, take mashed potato, add pinch salt, a little milk and sufficient flour to make a light dough ; roll out rather thin, cut into squares and toast in folding wire toaster, or broil on a gridiron ; place two together with a little butter be- tween and serve hot. Potato Croquettes. — Pare six potatoes, cut in small pieces, put in boiling water and cook till soft ; drain, and put through a colan- der, mix three eggs (one at a time) with the potatoes; add two tablespoons bread-crumbs and a little salt. Cook, stirring con- stantly;. when thoroughly heated take off", let cool, roll into balls and fry in hot lard as directed in Fritters and Croquettes. Sweet Potatoes prepared in same way. Or cook as above one pint mashed potato, gill milk, three tablespoons each butter and sugar, a little nutmeg and teaspoon salt. Take off, add two well-beaten yolks, stir until very smooth and light, spread about half an inch deep, on a buttered dish and set away to cool. When cold, cut in squares, single bread, using the whites, and fry as above. Serve immediately. Or roast a dozen fine potatoes. When done, scrape out the interior, which form into a ball. When cold put into a mortar and mix with six tablespoons butter, aea- _^_ son with a little salt, pepper, chopped parsley and Potato croqnettet. shallots aud gratcd nutmeg. Ada beaten yolks of four and two whole eggs, form into croquettes the size of a smuU POTATOES. 525 pear, or in a sinall roll ; double-egg-bread, page 267, and fry in a ket- tle of hot fat or in a little butter or drippings in frying pan. Garn- ish with sprigs of fresh green parsley, and serve very hot. Or With Oravy^ cook them in boiling gravy or milk. When done serve them in the sauce. If preferred, a little anchovy, shrimp, parsley, or lob- ster butter may be used in place of the herbs, etc. Potato Fritters, — Put five tablespoons flour into a bowl, mix with it teaspoon salt and half of white pepper, pour tablespoon salad oil into center and over this a gill tepid water, beating all well together ; add well-beaten white of egg, stirring very carefully in order not to break the froth. Quarter five boiled potatoes, and dip each piece separately in batter. Drop in hot clarified fat, fry three minutes, drain, and serve hot. Potato 0)nelet. — Take three or four steamed potatoes, mash, season, and add a little cream ; then stir this with the yolks of six eggs and the whites of two. Fry till browned on one side, fold and serve at once. Or quarter four cold boiled potatoes, cut in thin slices or dice, season and add beaten yolks of four eggs, and lastly the well- frothed whites and fry as any omelet.

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