Page:The Boston cooking-school cook book (1910).djvu/372

 Potato Fritters

2 cups hot riced potatoes 2 tablespoons cream 2 tablespoons wine 1 teaspoon salt Few gratings nutmeg Few grains cayenne 3 eggs Yolks 2 eggs 1/2 cup flour

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.

Potato Curls

Wash and pare large long potatoes. Shape with a potato curler, soak one hour in cold water, drain, dry between towels, fry in deep fat, drain, and sprinkle with salt.

Potato Croquettes

2 cups hot riced potatoes 2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon celery salt Few grains cayenne Few drops onion juice Yolk 1 egg 1 teaspoon finely chopped parsley

Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.

French Potato Croquettes

2 cups hot riced potatoes 2 tablespoons butter Yolks 3 eggs 1/2 teaspoon salt Few grains cayenne

Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour, mark in three places on top of each with knife-blade to represent a small French loaf. Fry in deep fat, and drain on brown paper.