Soyer's standard cookery

Potato Puff Balls. Take a cupful of crushed bread rusks with three cupfuls of mashed potatoes and mix with two well-beaten eggs. Flavor with chopped parsley, pepper, salt, and a little nutmeg. If the mixture is not very stiff add a little more bread. Make into small balls and throw into boiling salted water, in which let them cook for a quarter of an hour, by which time they will have nearly doubled in size. Tomato sauce may be served with these. Dutch Fried Potatoes. Put a spoonful of chopped onion into a frying pan with sufficient butter, and let it brown. Then add two cupfuls of sliced raw potatoes, sprinkle with pepper and salt, and fry till they are lightly browned. Now beat up an egg, pour it over the potatoes, and serve at once. Potato Mold. Boil one pound of good floury potatoes and rub them through a hair sieve into a large bowl. While still hot work into the potatoes the yolks of four eggs and one ounce of grated Parmesan cheese, seasoning with a little pepper. Next melt two ounces of fresh butter and stir well into the potatoes, afterwards adding the whisked whites of the four eggs. Mix very thoroughly and then place the whole in a buttered pudding mold which must be not quite filled. Tie a sheet of paper over the mold and bake for twenty-five minutes. Potato Puree. Although every English-woman knows how to prepare mashed potatoes it cannot be denied that French women turn out a superior article; and it may, therefore, be of interest to describe the French mode of preparing this dish. Peel eight fairly large potatoes and cut into quarters. Then wash them and place in a saucepan with sufficient cold water to just cover. Sprinkle with a little salt and boil for half an hour. After draining rub the potatoes through a fine sieve and place in a saucepan with a quarter of strong stock — a little meat extract will do — a suspicion of grated nutmeg, a little salt and white pepper, and an ounce of butter. Stir this briskly over the fire, for the lightness of the puree will depend mainly upon the vigor with which the stirring is done. When ready pile up the puree on a hot dish and serve it at once; or the surface may be smoothed with the blade of a knife and brushed with beaten egg, after which the dish is baked for about fifteen minutes till the surface is nicely browned. Potato Pie. Mix together four boiled potatoes sliced, a tablespoonful of minced onion, the same quantity of chopped parsley, a little pepper and salt, and half a cupful of new milk. Stir thoroughly and place in a dish. Over this spread a layer of breadcrumbs mixed with the yolk of an egg. Bake the whole thoroughly. Pilgrim Potatoes. Mix together four tablespoonfuls of flour with a cupful of milk, a beaten egg, and a little parsley. To this add four sliced onions previously fried in butter. After stirring thoroughly, slice six large boiled potatoes into the mixture, and add just enough milk to cover the whole. Sprinkle freely with breadcrumbs, a little nutmeg, and some chopped parsley, and bake until well browned. Green Peas Stewed. Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of white sauce, two ounces of but-