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QUEKIES AND ANSWERS. 



Cooking 

 Receipts. 



Cooking 

 Receipts. 



When soft to the centre pour oflf all the water, and for ten minutes let 

 the pot, without lid, stand on the range to get rid of moisture. 



Croquettes. — Boil peeled potatoes in salted water and put therh in oven 

 five minutes to dry. Turn them into a pan, add butter, salt, pepper and 

 nutmeg, mash quickly, pass through a colander, return to the saucepan, 

 adding four egg yolks ; put on the fire for a few minutes. Turn into a 

 dish and let cool ; divide into portions the size of an egg, roll in pulver- 

 ized crackers, dip in batter of beaten eggs, roll in crackers again and fry 

 to a brown color in plenty of lard. 



Fried. — Peel and wash medium-sized potatoes, cut in one-eighths. Fry 

 them in hot lard until cooked thoroughly and of a brown color. Drain, 

 salt and dry in napkin before serving. 



In Cream. — Take cold boiled potatoes, cut in small pieces, put in stew- 

 ing pan with cream sauce, salt, pepper, nutmeg and butter, care being 

 taken not to make the sauce too thick. 



Lyonaise. — Cut cold boiled potatoes in thin slices, put in frying pan, add 

 butter, thin sliced onions, salt and peppej. Fry until brown. Serve 

 with chopped parsley. 



Stewed. — Peel and slice cold boiled potatoes, put in a saucepan with 

 milk, butter, salt, pepper and nutmeg, and let boil. Add parsley and 

 butter and mingle all well by tossing the saucepan until the sauce is 

 creamy. Serve hot. 



Salsify — In Cream. — Boil until tender, cut into thin slices, add cream, 

 or butter sauce. Season to taste and garnish with chopped parsley. 



Fried. — Trim and scrape the roots, boil until tender, drain on a cloth, 

 cut the roots into pieces, one inch in length, dip in flour batter and fry 

 crisp in very hot lard ; drain, salt and serve hot. 



Patties. — Trim and scrape the roots and boil in salted water whitened 

 with flour ; drain and let cool ; cut in small squares or dice and put the 

 pieces in a good cream sauce, with salt, pepper and a little nutmeg. Let 

 cook for two minutes. Next, fill the patties, bake brown, and serve hot 

 garnished with parsley. 



Imitation Oyster. — Trim and scrape the roots and boil until tender, in 

 salted water whitened with flour; drain, and when cold mash, removing all 

 fibres ; add mashed potatoes and put in a stew pan with butter. Stir them 

 over the fire until very dry. Add a little salt, pepper and one or two 

 yolks of eggs. When cold, form in cakes shape of oysters, roll them in 

 cracker dust or bread crumbs, then in a batter of eggs and bread crumbs. 

 Fry in hot lard until brown on both sides, but not greasy. Serve hot. 



Sea Kale — Stewed. — Pare the stalks, wash well and tie in bunches of 

 even size. Stew for twenty minutes, or until tender, in salted water, 

 thicken with flour kneaded with butter, drain on a cloth, untie, dish up 

 with a buttered white sauce on a large napkin. 



Squash — Stewed. — Peel and cut in quarter pieces, place in pot with lit- 

 tle water, when cooked mash or pass through a sieve, add pepper, salt 

 and butter, mix well and serve hot. 



