Page:Mrs Beeton's Book of Household Management.djvu/968

858 into the groove, the cake is at once fashioned, according to the dimensions of the mould. The frame containing the farina may be almost immediately withdrawn after the mould is formed upon the pan, because from the consistency imparted to the incipient cake by the heat, it will speedily admit of being safely handled; it must not, however, be fried too hastily. It will then eat very palatably, and might from time to time be soaked for puddings, like tapioca, or be used like the casada-cake, for, when well buttered and toasted, it is excellent for breakfast.

Ingredients.—Potatoes, water.

Method.—Wash and scrub the potatoes, but do not peel them. Put them into a saucepan of boiling water, boil slowly until they can be easily pierced with a fork, then immediately add sufficient cold water to reduce the temperature several degrees below boiling point. Let them remain for 2 or 3 minutes, then pour off the water, cover the potatoes with a folded cloth, and allow them to stand by the side of the fire until the steam has evaporated. Peel them quickly, and send them to table in an open dish, in order that the steam may escape, otherwise the potatoes may be watery.

Time.—To boil the potatoes, from 20 to 30 minutes. Average Cost, 1d. per lb. Seasonable at any time.

Ingredients.—Potatoes, frying-fat.

Method.—Peel the potatoes, throw them into cold water for 10 minutes, dry with a clean cloth, and peel them into ribbons, ½ an inch wide, with a small sharp knife, cutting round and round. Divide these into 6-inch lengths, tie into knots, fry in a frying-basket in a deep pan of hot fat until golden-brown, then drain well on a paper, and serve.

Time.—From 5 to 6 minutes to fry. Average Cost, 1d. per lb. Seasonable at any time.