The Pattern cook-book

Grate the potatoes. Mix the flour, baking powder and salt well together, and add the potato, mixing as lightly as possible. Add the milk, and the eggs, well beaten. Have ready a kettle containing boiling lard to the depth of three inches. Drop in the mixture by spoonfuls, and fry eight minutes. Drain well, and serve. The fat should be so hot that blue smoke rises from the center of the kettle. CREAM Et) Potato, with parsley. One quart of potatoes. One tea-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One pint of milk. One table-spoonful of butter. One tea-spoonful of chopped parsley. Use for this purpose cold boiled potatoes, chopped rather coarsely and measured after chopping. Put them in a stew-pan with the flour, salt and pepper, and when the whole is well mixed, add the milk. Set the stew-pan in another containing boiling water, and cook until the mixture is boiling hot, usually fifteen minutes. Then add the butter and parsley. Take the stew-pan from the water, and set it where the potatoes will boil up once ; then add more salt and pepper, if needed, and serve. OMELET OF POTATO. Nine potatoes of medium size. One-third tea-spoonful of pepper. One-half a cupful of hot milk. Three table-spoonfuls of butter. One table-spoonful of salt. Pare the potatoes, boil and mash them until fine and light, and add salt, pepper, two table-spoonfuls of the butter, and gradually the hot milk, beating all the time. Put the remaining spoonful of butter in a large frying-pan, and when it is hot, turn in the potatoes, spreading them smoothly. Cover the pan and set it where its contents will brown slowly and evenly. When done (generally in about ten minutes), fold the potatoes the same as an omelet, turn them out upon a hot dish, and serve. POTATOES au Gratin. One quart of cold potatoes. Two table-spoonfuls of butter. One table-spoonful of flour. One pint of milk. One tea-spoonful of chopped parsley. Salt and pepper to taste. Heat the butter, and add the flour. When the mixture is smooth and frothy, draw the pan to a cooler part of the range, and add the milk gradually and then the salt and pepper. Butter a granite-ware or stone-china platter, and spread upon it the cold potato cut into cubes. Season with salt and pepper, and sprinkle with the parsley. Cover the potatoes with the cream sauce, and bake in the oven for twelve minutes. The cubes should be slightly browned when served. POTATO BALLS. These are generally served with fish. With a vegetable scoop, cut two quarts of balls out of raw potatoes, boil them twelve minutes, and drain. Add to them One tea-spoonful of lemon juice. One-half tea-spoonful of salt. One quarter tea-spoonful of pepper One table-spoonful of parsley. Three table-spoonfuls of butter. Chop the parsley fine, stir all the seasoning into the balls, and serve at once. POTATOES ROASTED WITH MEAT.