Page:The Boston cooking-school cook book.djvu/375

Rh 2 cups hot riced potatoes Few grains cayenne 2 tablespoons butter Shght grating nutmeg Yé cup grated cheese 2 tablespoons thick cream 1g teaspoon salt Yolks 2 eggs

Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in fiour, egg, and crumbs, fry in deep fat, and drain on brown paper. Insert a clove at both stem and blossom end of each apple.

Make Potato Croquette mixture, omitting parsley. Shape in small nests and fill with Creamed Chicken, shrimp, or ‘peas. Cover nests with Croquette mixture, then roll in form of croquettes. Dip in crumbs, egg, and crumbs again ; fry in deep fat, and drain on brown paper.

Prepare and bake same as white potatoes.

Bake six medium-sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside. Mash, add two tablespoons butter, and cream to moisten. Season with saltand Sherry wine. Refill skins and bake five minutes in a hot oven.

Select potatoes of uniform size. Wash, pare, and cook twenty minutes in boiling salted water to cover. Many boil sweet potatoes with the skins on.

To two cups riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten. Beat until light, and pile on a vegetable dish.