Norwich bulletin., 1914-02-28

drops onion juice. yolk of one egg one teaspoon finely chopped parsley. Mix ingredients in order given and boat 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 best way is to first form ball by rolling one rounding table spoon of mixture between the hands: then roll on 8 board until of desired length, and fiatten ends.
 Potatoes in the Sheiis-BaIxe eight medium sized potatoes; when done take from oven and cut into length wise pieces; remove the inside care- fully without breaking the skins; mash. add butter, pepper and salt, two tablespoons of milk and the beaten whites of two eggs; stir together lightly. fill the skins, or shells with the mixture and bake 20 minutes: serve hot. There is no time to be wasted in preparing these, and the quicker you can do it the better.
 Duchess Potatoes@To two cups of potatoes add one teaspoon melted but ter; beat until light and smooth; then add six tablespoons or milk or cream and the yolks of two eggs well beaten; when well mixed and seasoned with salt and pepper. add the beaten whites; fill hot gem pans and brown.
 Esoalloped Potatoes With Cheese Sauce-Put alternate layers of cold boiled potatoes, diced. and cheese sauce into baking dish; cover with 0uttered crumbs and bake till well Drowned Sauce: Blend two table spoons of flour into two tablespoons of butter, melted and add slowly one cup of milk and a little salt and pep per and cne-half cup of grated cheese; cook until It thickens and the cheese Is melted.
 Potato Pie-Skin some cold boiled potatoes, cut them in slices with cold meat of any kind; let the meat be cut small; lay some of it on the bottom of dish, then add 8 layer of potatoes, then meat and potatoes alternately un- til the dish is full; then add a little gravy or water and a piece of butter and cover with short crust
 Potato Turnovers- Season three cups of cold mashed potatoes with pepper, | salt. celery salt and minced parsley add the beaten yolk of one egg and sufficient milk to moisten; place on a well 1oEred board roll out half an | inch in thickness and cut into good spoon of chopped cooked meat moisten- | ed slightly with gravy, fold over l edges, press firmly together, dip 1T | beaten egg, they in fine cracker crumbs
 and fry in deep hot fat.
 Boiled Potatoes With Onion Sauce Bcl pots -oes In their jackets with ba- | con and onion sauce: the potatoes art l cooked soft in boiling water and sem | to table smoking hot, still in theil skins, with a bit of salt sprinkled ove1 i them Each person peels his own DO. | tatoes and eats them with this sauce: Got half a pound of smoked bacon 1 not too fat; remove the rind and choI
 into small dice; fry until they begin tG | crisp: then add an equal amount O.
 chopped onion: mix and cook slowly
 stirring occasionally until the onion i!
 a fine yellow color but not blackened ! serve hot in gravy boat This has l delicious flavor and is not as indigesd
 ble as it sounds
 Baked PctatoesI find that goo< | way to bake potatoes is. after wash ing them thoroughly, to put them int
 cotd water or milk, let them come U
 the boiling point. then put them in ch oven-they will be done in a, hurry. a l they are already heated through
 Mashed Potato SaIad-Mash yer, | fine enough boiled potatoes to make
 bowl full; mix well through the pota
 toes the finely cut whites of two hart boiled eggs. mash the yofks, add tare, tablespoons of melted butter a pkncl of dry mustard or a teaspoon of pre- pared mustard, and a dash of peppe
 and salt, and very slowly six table spoons of vinegar Mix this mayonnajs' well together and Just before pouring over the potatoes add an onion, hnel! I chopped Beat all well together Thi: salad should be prepared at least tWC ] hours before serving
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