Mrs. Maclurcan's cookery book

Mode. — Peel and boil the chokos in salted water ; when just soft enough to cut, take out and cut in slices ; dip in egg, and then roll in breadcrumbs and fry in boiling fat ; drain on kitchen paper. for a minute, pile high on a hot vegetable dish ; garnish with fresh or fried parsley and serve. 394—POTATO PUFF. Cooked potatoes J cupful of milk 2 eggs Pepper 1 oz. butter Salt. Mode. — Mash the potatoes (hot or cold ones may be used), add the milk, butter and the beaten yolks of the eggs, season with pepper and salt ; have ready a buttered Vegetables. pie-dish; beat the whites of the eggs to a stiff froth ; stir quickly and liglitly with the potatoes, heap in a pie-dish ; bake in a quick oven for twenty minutes and serve at once. 395—POTATO AU FROMAGE. 5 or 6 boiled potatoes 1 tablespoonful chopped 3 ozs. grated cheese parsley 1 tablespoonful butter Pepper 1 tablespoonful milk Salt 1 egg. Mode. — Mash the potatoes smoothly ; put the butter, milk, pepper and salt in a saucepan, and when hot stir in the potatoes ; mix thoroughly and again make quite hot ; drop the egg in while stirring. Butter a pie-dish, put in it a thick layer of potatoes, sprinkle these well with cheese and chopped parsley, scatter little pieces of butter over, then another layer of potatoes, and so on until the dish is full, keeping plenty of cheese to cover the top ; then add more butter ; put in a hot oven until it is quite hot, and the cheese melted ; garnish with chopped parsley and serve very hot. 396—POTATO GEMS. 4 cold potatoes 1 J ozs. butter 2 oz. flour 1 tablespoonful milk Cayenne 1 egg Salt Parsley. Mode. — Rub the potatoes through the sieve ; put the butter in a saucepan ; when dissolved stir in the flour, cook for a minute without browning ; add the milk ; stir (off the fire) till it thickens ; add seasoning (pepper and salt), and then stir in the potatoes and drop in the egg ; blend thoroughly and make very hot. Have ready some boiling fat, drop in rough pieces of the mixture, and when a nice brown take out ; drain on paper for a minute ; pile high on a hot dish, and garnish with parsley. Vegetables 397—BEETROOT IN SAUCE. 1 or 2 "beetroots Buttered toast ^ pt. white sauce. Mode.— Boil the beetroot very carefully to prevent the skin breaking and the coloring escaping ; while it is cooking make a nice white sauce (about half a pint will be sufficient). Peel and slice the beetroot, place it in the sauce till it becomes a delicate pink color ; turn on to buttered toast in a hot entree dish and serve hot. 398—BAKED TOMATOES. 4 or 5 tomatoes Toast Pepper Butter Salt Sugar Mustard Parsley. Mode. — Select firm tomatoes, cut them in half ; butter a pie-dish and place the tomatoes in carefully (the cut side up) ; bake from ten to twent}^ minutes, according to the size of the tomatoes ; mix about half a teaspoonful of mixed mustard, with some dissolved butter in a cup ; add pepper, salt and a pinch of sugar ; place a spoonful of this mixture in each half tomato when they are half -cooked. Have ready some rounds or squares of buttered toast, place half a tomato on each ; garnish with chopped parsley and serve ver}^ hot. 399—BAKED CUCUMBER. 2 large cucumbers ^ lb. mincemeat 2 slices bacon Salt and black pepper 1 teaspoonful parsley chopped fine.