. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. POTATO Facing page 25 POTATO BALLS. PrjBLIG VEGETABLES AND FARINACEOUS FOODS 253 Potato Ribbons Peel the potatoes, then peel round and round very the ribbons lie in cold water for an hour. Drain andplunge in hot fat, using a frying basket. Drain off the fat onpaper and serve hot. Potato Croquettes Add to the boiled and mashed potatoes half their weight ofbutter, and seasoning of salt and pepper, a trifl
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. POTATO Facing page 25 POTATO BALLS. PrjBLIG VEGETABLES AND FARINACEOUS FOODS 253 Potato Ribbons Peel the potatoes, then peel round and round very the ribbons lie in cold water for an hour. Drain andplunge in hot fat, using a frying basket. Drain off the fat onpaper and serve hot. Potato Croquettes Add to the boiled and mashed potatoes half their weight ofbutter, and seasoning of salt and pepper, a trifle of onion, mincedfine, and two well-beaten eggs. Form them in egg^ ball, orcork shaj^e, dip them in the beaten yolk of eggs and then intobread crumbs. Cover them, and let them stand for an hour orso. Dip them again in the egg and bread crumbs and fry indeep hot fat. Garnish with parsley and serve hot. Let themdrain a moment before serving. Pockets of Gold Prepare the potatoes as for croquettes in the receipt givenabove. Scoop out the centre of each croquette and fill in withthis salpicon: Mince cooked chicken, not too fine, but ratherin dice size. Heat it with butter and add cooked
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
