Page:Browne - The Plain Sailing Cook Book.djvu/83

 POTATO CAKES


 * MATERIALS

1 cup cold mashed potato

2 tablespoons butter


 * UTENSILS

Frying-pan

Pancake-turner

DIRECTIONS


 * 1) Mould the mashed potato into four flat cakes, about an inch thick, and sprinkle with flour.
 * 2) Melt the butter in the frying-pan, put the cakes in the pan, and brown them on both sides, turning them with the pancake-turner.

 POTATO SOUFFLÉ


 * MATERIALS

3 medium-sized potatoes

¼ cup cream or milk

1 egg

1 teaspoon salt

Pepper


 * UTENSILS

Tablespoon

Bowl

Dover beater

Baking-dish

DIRECTIONS 
 * 1) Prepare, boil, and mash the potatoes in accordance with the recipe on page 68.
 * 2) Measure out 1 cup of the mashed potato, and mix the seasonings and the cream or milk with it.
 * 3) Beat the egg very light, mix it thoroughly with the other materials, and then beat the whole mixture well.
 * 4) Put into a buttered baking-dish, and bake in a hot oven for fifteen minutes or until delicately browned.