The way to the heart

Potato Croquettes. Four large teacups of hot mashed potatoes, 2 tablespoons of cream, i tablespoon of salt, i saltspoon of pepper and a dash of cayenne. Mix well, and when cold add the beaten yolks of 2 eggs. Shape and dip in egg and then cracker dust. Fry in boiling lard and serve at once. Place the croquettes on ice for several hours before frying, and they won't drop to pieces when cooked. Moulded Potatoes. Six large potatoes, boiled and mashed, creamed with i egg, I tablespoon of butter and i teacup of milk, salt and pepper. Beat until creamy, and then put into small custard cups, brush over with the white of an egg and bake. Turn out on a shallow dish and dress with parsley. Potato Baskets. Peel and wash raw potatoes, dry on a clean cloth and slice as for chips. Line a frying basket with overlapping slices and immerse in boiling lard. Let them cool, and they will lift out without breaking. Use them to serve creamed potatoes in, or fried potato balls. Surround the basket with crisp lettuce and serve. Potato Cakes, Add I egg to every cup and a half of potatoes, and i tablespoon of butter. Beat well and mould in flat cakes. Fry and garnish the dish with thin strips of fried bacon. Potato Balls. Grate 5 large Irish potatoes, raw, and add 2 well-beaten eggs, I tablespoon of butter and a scant ^ pint of milk, salt to taste, and enough flour to make a stiff batter, with 2 light teaspoons of baking powder sifted with it. Roll in balls and fry in boiling lard. VEGETABLES. 6i Stuffed Potatoes with Meat. Wash and peel large Irish potatoes ; scoop from the centre a good dessertspoon, and fill with force meat; dip in melted butter. Place in a baking dish and cook in a moderate oven for 30 minutes. Serve in the same dish in which they are cooked. Baked Potatoes. Peel and boil enough potatoes to line a baking dish; slice them about J^ ^^ ii^ch thick, and fill the dish with them, lapping each one. Make a gravy of i cup of milk and i tablespoon of butter, salt and pepper, and pour over the potatoes. Bake in a slow oven until the top is a rich brown, and then serve. Rice Croquettes. One cup of rice, soaked overnight, drain and add i^ pints of milk; steam until tender and stiff. Add 2 tablespoons of sugar, 2 tablespoons of butter, 4 well-beaten eggs, and salt to taste. Cook all together until well done, and let it get perfectly cold. Make in long rolls and dip in cracker dust; fry a golden brown. Serve with any tart jelly as a sauce. Corn Fritters. One teacup of milk, 3 eggs, i pint of green corn cut from the cob, a pinch of salt, and as much flour as will form a batter. Beat the eggs separately, and add to the yolks the corn and salt; beat in the milk, and lastly add the flour. Beat well, and add the frothed whites. Drop by the spoonful into hot lard and fry a light brown. Corn Pudding. Grate or cut 12 ears of corn from the cob. Make a custard with I pint of milk, 2 eggs, i teaspoon of sugar and butter the size of an egg. Let this thicken as you would custard, and beat into the corn. Bake until the batter has set. Ladies' Cabbage. Boil a white head of cabbage for 15 minutes, drain and let it cool. Chop fine and add 2 well-beaten eggs, i tablespoon of butter, 3 tablespoons of cream, pepper and salt. Stir all together and bake.