Soyer's standard cookery

Take six or seven baked or boiled potatoes and cut them in slices, and slice two hard-boiled eggs. Place them in layers in a baking dish, sprinkle each layer with grated cheese. Pour over four ounces of melted butter or white sauce, and put into a slow oven until hot. Brown on the top. Potato Pyramids. Take about six cooked potatoes, mashed with just sufficient milk to enable the potato to be formed into small pyramids; neatly arrange these on a fireproof dish, score the outside of the cones, sprinkle with white pepper and salt, and then with grated cheese. Pour over all some melted butter and cook in a slow oven until quite hot. Serve at once in the same dish with onion puree poured round. Potato Balls with Cheese Flavoring. Take some cooked potatoes, crumble and flavor with grated cheese, salt and pepper, and add sufficient milk to make the mixture moist and smooth; form into balls, fry and serve powdered with grated cheese. Garnish with fried parsley. Potato and Rice Cakes. Take any remains of mashed potatoes and add half the quantity of boiled rice, mix them all together with a little butter, season well with pepper, salt and cayenne. Roll out on a floured board to about an inch and a half thickness, cut into rounds or squares with a cutter. Brush over with beaten egg, and bake in a hot oven. Potato Mold. Mash one pound of well-boiled potatoes with the same quantity of boiled mashed carrots; pass through a fine wire sieve, mix all well together with warm milk, and an ounce of butter; place in a buttered mold, and set in a hot oven for ten minutes; turn out on a hot dish, and brown in the oven. Serve with curry, tomato or chutney sauce. Potato Cromeskies, with Mushroom. Have ready some mushrooms stewed in white sauce (the mushrooms cut into small pieces). Make some smoothed mashed potato and add to it a beaten yolk of egg. Form balls of the potato. Hollow out a place in each, fill with the mushroom mixtures. Cover with more potato; egg, crumb, fry, and serve very hot. Potato and Cabbage Cakes. Take some cold potato and cabbage, about equal quantities of both, mash smoothly together, adding beaten egg, white sauce, or melted butter to moisten. Flavor plentifully with pepper, add a little salt. Form into round cakes, flour and bake or fry. Rechauffe of New Potatoes. Put into a pan from half an ounce to one ounce of butter, add a good dessertspoonful of chives, with salt, pepper, and dust of nutmeg to taste; when the whole is smoothly blended, pour in sufficient cream or new milk and stir all together until it boils up, then add as many cold cooked and sliced new potatoes as you want, and allow them to heat thoroughly in the sauce without actually boiling, which would break them; serve them with a dust of coralline pepper. Cream Potatoes. Having washed and peeled the number of potatoes required, cut them into very thin slices, and as much the same size as possible. Place them in cold water for half an hour, then drain them and dry on a soft clean cloth. Have ready a fireproof dish with a closely-fitting lid, butter the bottom and sides of it, and place over all, after filling with potato, a layer of butter. Fix the lid on firmly, and place the dish in a moderate oven for three-quarters of an hour, when serve. Potato Croquettes.