Cookery for every household

may be used instead of milk, or a little whipped cream may be stirred in lightly at the last. Finely chopped parsley may be added if liked. Serve the puree in a hot vegetable dish. 553. Potato Roses, Rings, &c. (Pommes de Terre a la Duchesse) Make the same mixture as for Potatoes k la Duchesse (see Recipe 547), but make it moister by adding more milk. Put this potato puree into a forcing bag with a large rose pipe on the end of it [illustration: Potato Roses and Rings] and force it out on a greased tin in roses, rings, or any other shape that is fancied. Brush them over very lightly with beaten egg, and brown in the oven. Then lift them carefully on to a hot dish with a dish paper on it and garnish with parsley. 554. Sauted Potatoes (Pommes de Terre Sautees) 4 or 5 cooked potatoes. I 1 tea-sp. chopped parsley. 1 oz. butter. ’ Salt, white pepper. The potatoes must be dry and not overcooked. Cut them in slices about £ inch in thickness. Melt the butter in a saute pan or frying pan, put in the slices of potato and toss them about until nicely browned on both sides. Sprinkle them with pepper, salt, and the chopped parsley. Turn them into a hot vegetable dish and pour the browned butter over them. Note. — Bacon fat may be used instead of butter, and if a little fried bacon is served along with the potatoes, they will make a very good supper dish. Sufficient for 2 or 3 persons. 555. A Potato Stew 6 or 8 potatoes. 1 large onion. 2 oz. butter or dripping. | pt. milk. 1 gill water. 1 dessert-sp. flour. Salt, pepper. A small bunch of herbs. 1 grated carrot. Choose potatoes of medium size, wash, peel, and cut them in quarters. Peel and slice the onion very thinly, and prepare and grate the carrot. Melt about 2 oz. of dripping, butter, or other fat in a stewpan, put in the potatoes and onion as dry as possible, and cook them a few minutes without allowing them to brown. Then add half the milk, the water, seasoning, and grated carrot. Mix together, put the lid on the saucepan and stew slowly until the vegetables are tender. When sufficiently cooked, lift out the potatoes and place them in a hot dish. Mix the flour smoothly with the remainder of the milk and add it to the remaining contents of the saucepan, lifting out the bunch of herbs. Stir until boiling, simmer for a few minutes and pour over the potatoes. Serve very hot. Time to cook, £ to § hour. Sufficient for 3 or 4 persons. 556. Stewed Potatoes (Pommes de Terre au Jus) 4 or 5 potatoes. 2 oz. beef dripping. 1 large onion. J pt. stock. Salt, pepper. 1 tea-sp. chopped parsley. Prepare the potatoes and cut them in quarters or small pieces. Skin, scald, and slice the onion very thinly. Then melt the dripping in a stewpan, put in the onion and potatoes and season with pepper and salt. Put the lid on the pan and cook the contents for a few minutes without allowing them to brown. Then pour in the stock and continue cooking until the potato is cooked, but not broken. Add the chopped parsley at the last and serve very hot. Time to stew, 15 to 20 minutes. Sufficient for 2 or 3 persons. 557. Baked Potato Souffl&s (Souffles de Pommes de Terre) 4 or 5 potatoes. 1 oz. butter. 3 table-sps. milk. 1 egg. Salt, pepper. A pinch of nutmeg. Parmesan cheese.