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Classic
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page 466
fire and stir in carefully the beaten whites of the eggs. Heap on a well-greased
tin or in gem pans, and bake with a quick fire until well done.
2. Potato Croquettes. Beat the yolks of 2 egg's to a cream and to this add 2
cupfuls of mashed potatoes , 1 teaspoonful of grated onion, 1 teaspoonful of
powdered majoram, 1 tablespoonful of chopped parsley, cayenne, 1 teaspoonful of
salt and 2 tablespoonfuls of cream. Put into a saucepan and stir until the
mixture leaves the sides of the kettle. When cold form into balls or long
croquettes. Dip first into egg and then into bread crumbs, making them very
smooth and even. Set aside in a cool place for 1 hour, then fry to a golden
brown. The lard should be deep enough to cover them. When fried to a golden
brown, dry in the oven. Serve as a garnish to meat of any kind or as a
vegettable.
3. Fried Potatoes. The potatoes must be raw, large, unblemished and of a good
round shape. First take off a thin paring of the skin. Then pare the whole
potato round and round, (not too thin), till you have gone through it all, and
nothing is left unpared but a little lump in the centre. Then put these
continuous rings of potatoes into a frying-pan, in which is boiling plenty of
fresh butter, or butter and lard mixed. Fry them brown and tender, and arrange
them handsomely in a dish for breakfast.
Another Way. Slice thin a sufficiency of fine raw potatoes and lay them into a
pan of cold water to soak for an hour or more, Then pour off that water entirely
and replace it with fresh. Let them remain in this for another hour, or till it
is time to cook them. Put them into a frying pan that has in it plenty of fresh
butter or lard, enough, while frying, to keep the potatoes near the surface. Fry
them till perfectly well done and tender.
4. Cauliflower with White Sauce. Take off all outside leaves; wash thoroughly.
Put in a bag and boil gently for half an hour in salted water. Pour over melted
butter with a spoonful of cream or make this white sauce: Cook together 1 ounce
of flour and 2 ounces of butter, add 1 pint of sweet cream or milk, simmer for 5
minutes. Season to taste with salt and pepper.
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Classic
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