I550 The Cornell Readinc-Courses 



b. Puff*: Add Ijcatcn whites of eggs (2 eggs to 6 medium-sized 

 jjolatoes). Pile the mixture lightly in a baking dish, and bake it 

 in the oven until it puffs and browns. The yolks of the eggs and 

 grated cheese also may be added. 



c. Croquettes*: Add a Httle chopped parsley and the \-olk of an 

 egg (i yolk to 6 meditim-sized potatoes). Shape this mixture 

 into balls; roll them in bread cnunl^s, beaten egg, and cnmibs again; 

 fry them in deep fat. 



d. Croquettes en surprise*: Use the reci])e gix'cn for croquettes, fill 

 the center of the balls with peas, minced chicken, or small frank- 

 furters, before frying them. 



e. Potato border* : Spread a wall of mashed potatoes one inch thick 

 around the outside of a buttered pan. Remove the pan, and 

 fill the center with creamed meat or fish. Reheat before serving. 



Potato soup 

 2 cupfuls hot riced or mashed 2 tablespoonfuls flour 



potatoes 1 1 teaspoonfuls salt 



1 quart milk Celery salt 



2 slices onion Pepper 



5 tablespoonfuls butter Cayenne 



I teaspoonful chopped parsley 



Scald the milk with the onion; remove the onion; add the milk slowly 

 to the potatoes. Melt the butter; add to it the dry ingredients; stir the 

 mixture until it is well blended. Add this to the Hquid mixture, stirring 

 constantly, and boil the soup for one minute. Strain it if necessary, add 

 the ]3arsley, and serve. 



Meat loaf* 



Riced or mashed potatoes may be very satisfactorily substituted for 

 part or all of the bread crumbs generally used in making a meat loaf. 

 They may also be used with the meat in sausage cakes. 



Codfish balls* 

 2 cupfuls mashed potatoes i egg 



1 1 cupfuls shredded codfish (freshened i tal3lcs])oonful butter 

 slightly and parboiled until soft) i tablespoonful milk 



To the mashed potatoes add the codfish, the butter, and the milk. Beat 

 the mixture until light. Add the egg which has been well beaten. 

 Drop spoonfuls of this mixture into a kettle of hot fat, frying not more 

 than six or seven brils at a time. Remove the balls when a delicate brown 

 and drain them on txnglazed paper. 



