THE VEGETABLE GARDEN 



up until the outsides are hard and tough. Rather 

 should they be cut in dice or sliced as preferred, 

 and the frying-pan placed on the stove until hot, 

 when sufficient butter or drippings for frying, to- 

 gether with salt and pepper to taste, should be put 

 in and allowed to get hot, when the potatoes should 

 be added and cooked a good brown as quickly as 

 possible. Cooked in this way, they will be crisp, but 

 not hard and tough, and should be served imme- 

 diately on a hot dish. 



To have the fried potato at its best, one should 

 boil medium-sized, new potatoes and remove them 

 from the water as soon as done, allowing the steam 

 to pass off, so that they may be dry and mealy, 

 when they should be cut in dice and fried at once 

 in hot butter or drippings. They should not be al- 

 lowed to grow cold between the operation of boil- 

 ing and frying and should be served at once on hot 

 dishes. 



POTATO SOUFFLE 



This makes an excellent lunch or supper dish 

 and is suitable for company teas. To two cupfuls 

 of cold mashed potatoes add half a cupful of milk, 

 a pinch of salt, a tablespoonf ul of butter, two table- 

 spoonfuls of flour, and two eggs, beaten to a froth, 



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