The official handbook for the National Training School for Cookery

3. We take the potatoes, one at a time, place them on the sieve and rub them through with a wooden spoon as quickly as possible on to the plate. N.B. — The potatoes can be passed through the sieve much quicker while they are hot. 4. We put 1 oz, of butter and a tablespoonful of milk into a stewpan, and put it on the fire. 5. When the milk and butter are hot, we stir in smoothly the sifted potato, 6. We take the stewpan off the fire, and stand it on a piece of paper on the table. 7. We break two eggs, put the whites in a cup (as they are not required for present use), and stir the yolks, one at a time, into the potato in the stewpan. 8. We take two or three sprigs of parsley, wash them in cold Lessons on Cooking Vegetables. —Potato Croquettes. 253 ,vater, dry them in a cloth, and chop them up finely on a board (there should be about a teaspoonful). 9. We sprinkle the parsley into the stewpan, and season the potato according to taste with pepper and salt. 10. We turn the potato mixture on to a plate and stand it aside till cold. 11. We put 1 lb. of clarified dripping into a deep stewpan, and put it on the fire to heat; we must be careful it does not burn. 12. We take some crumb of bread, and rub it through a wire sieve on to a piece of paper. 13. When the potato mixture is cold, we form it into croquettes or balls, according to taste. 14. We break an egg on to a plate and beat it up slightly with a knife. 15. We dip the croquettes into the egg, and egg them well all over with a paste brush. 16. We now roll them in the bread crumbs, covering them well all over. N. B. — We must be careful to cover them smoothly and not too thickly. 17. We take a frying basket and arrange the croquettes in it ; but we must finger them as little as possible, and not allow them to touch each other. 18. When the fat on the fire is quite hot and smoking (we should test the heat by throwing in a piece of bread which should fry brown directly), we put in the frying basket for two minutes or so to fry the croquettes a pale yellow. 19. We put a piece of whitey-brown paper on a plate, and as the croquettes are fried we turn them on to the paper to drain off the grease. 20. We put three or four small sprigs of parsley (washed and dried) into the frying basket, and just toss the basket into the boiling fat for a second or so. 21. For serving, we arrange the croquettes tastily on a hot dish, with the fried parsley in the centre. 254 National Training School for Cookery. Lesson No. 5. BRUSSELS SPROUTS. Average cost of dressing " Brussels Sprouts? d. 2 lbs. of Brussels sprouts 6 Salt . J of a saltspoonful of carbonate of soda . . . . f x i ounce of butter \ 14 Pepper j /4 Time required, about half an hour. Now we will show you how to dress Brtcssels Sprouts. 1. We take the Brussels sprouts ', wash them well in two or three waters, and trim them. 2. We take a saucepan with plenty of warm water in it. 3. We put the saucepan on the fire to boil. 4. When the water is quite boiling, we add a tablespooitful of salt, and a quarter of a saltspoonfid of carbonate of soda. 5. We put in the sprouts, and let them boil quickly for from ten to twenty minutes, according to their age. N.B. — Young sprouts take the shortest time to boil.