THE VEGETABLE GARDEN 



thoroughly; make into small balls about the size 

 of walnuts; dip in the beaten yolks of eggs (which 

 should be seasoned with salt and pepper) and roll 

 in fine cracker or bread crumbs. Fry in deep fat 

 until a delicate brown and drain on a wire sieve and 

 serve very hot on a folded napkin laid on a hot 

 dish. 



POTATO FILLETS 



Pare and slice the potatoes thin; cut them in 

 long strips or fillets about a quarter of an inch 

 square and as long as the potatoes will admit. Keep 

 them in cold water until wanted, then wipe dry 

 and drop into deep lard at the smoking point, and 

 cook until a fine, delicate brown. Some cooks re- 

 move them from the fat and drain when partly 

 done, allowing the fat to heat up again when the 

 potatoes are returned to the fat and fried until 

 done, but if the potatoes are wiped dry and the 

 lard at the proper temperature and a hot fire under 

 the kettle, this is seldom necessary. Drain before a 

 hot fire on a wire sieve or brown wrapping paper, 

 sprinkle with salt, and, if liked, a very little dust 

 of celery-salt, and serve on a hot dish. 



Saratoga, string, and similar potatoes are pre- 

 pared in the same way, the only difference being 



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