The King's College Hospital book of cooking recipes

potatoes, add a little chopped garlic 'and season well. Turn this mixture on to a floured board, roll lightly into balls, coat either with milk and flour or egg and fine oatmeal or pea flour (dried eggs are quite suitable for this). Fry in deep fat (if passible, otherwise in shallow fat) until a golden brown. Directions for the use of dried eggs should be obtained where the eggs are bought, 'Is a ruie they require to be moistened with water and left to soak for some hours. Variation.— A variation of this recipe may be made by adding to every f lb. of mashed potatoes an ounce of grated cheese beaten in. Instead of forming this mixture into balls it may be put into small greased Ramekin cases, the surface roughed and a tiny knob of cooking fat put on the top of each, and baked in a fairly quick oven for about 10 minutes. POTATO PASTRY. A A potato covering for a pie, such as Shepherd's Pie, should be used in preference to a flour crust for meat pies, kc. HOW TO STEAM WITHOUT A STEAMER. If you have not a steamer, use a basin pur in a saucepan containing boiling water. In this case cook them for about ten minutes longer. Note—Frying in deep fat is not an extra van out method of cooking : it is. as a matter of fact a more economical method than shallow frying (when once yon have a sufficient supply of fat, provided the rat is cars ally strained off into an earthenware basin each tune after using it, the same fat can then be used repeatedly. fully in this way a « bath” oF fat should last six months. Great care must always be taken to let the fat born, otherwise it will impart an unpleasant flavour to anything ccoked g some houses where it is found difficult to get the necessary amount of fat, shallow frying must take the place of deep frying, but the result is not nearly so satisfactory. USEFUL LUNCH 0! SUPPER FISHES MADE with potatoes. The lecipes lhat follow are planned to serve six persons : — Potato Pyramids or Potato and Carrot Pyramids - STANDARD RECIPE : — To li 11)S. mashed potatoes, beat in 2 tablespoons flour. 2 tablespoons finely-chopped cooked onions,' 2 tablespoons grated cheese ; Add salt and pepper to taste and, if liked, a little curry powder. Shape into pyramids on a greased tin or a fireproof dish and bake until nicely browned (about j hour). Variation. — A variation of this may he made by using : — 1 lb. mashed potatoes and ½ lb. mashed and sliced cooked carrot. Potato Croquettes.— Standard Recipe: — To 1 ’ lbs. mashed potatoes work in 2 tablespoons flour, the yolk of one egg. Season well and shape into little egg-sized croquettes. Flour them well and fry until a golden-brown colour. Variations. — Attractive variations to this may be made by adding one of the following : — 2 tablespoons finely-chopped cooked onion. 2 tablespoons grated cheese or any minced meat or Hiked fish or cooked smoked haddock, finely flaked or chopped. Stuffed Potatoes (another excellent way of using up small remains of meat, fish. kc.). Standard Recipe.— Select large potatoes of uniform size and wash and scrub them well. Bake them, cut off a piece lengthwise and scoop out the inside of the potato. Mash this with a little cooking fat and milk, arid minced cooked meat or cooked flaked fish, anchovy or other sauce, such as egg sauce, shrimp sauce or parsley sauce or, if you