The table

Balls can also be formed about the size of an egg ; spread a little flour on the table ; place the balls on top, and flatten them, shaping them nicely ; cover the surface with a beaten egg ; brown lightly in the oven on a buttered baking-sheet for eight minutes, and serve. 1007. Potatoes a la Rice.— Peel, wash, and drain eight medium-sized potatoes. Cut them into half-an-inch-square pieces ; place them in a frying-pan with an ounce and a half of butter; season with a pinch of salt, toss well, and let them get a golden color (fifteen minutes will suffice). Drain the butter from the bottom of the pan, and place the potatoes in a hot dish; sprinkle a pinch of chopped parsley over, and serve. 1008. Potatoes a la Windsor. — Peel, and clean nicely, twelve large potatoes; cut them into balls with a Parisian potato-scoop, then place them in a saucepan, covering them with water containing a pinch of salt. Cook for fifteen minutes; then strain them and place them in another saucepan with an ounce of fresh butter and a pinch of chopped parsley. Warm them well for five minutes, and add the juice of half a lemon before serving. 1009. Potatoes, Chateau. — Cut six medium-sized potatoes into quarters, and pare them like cloves of garlic; wash them well, and drain. Fry them slowly in moderately heated fat for ten minutes; lift, drain thoroughly, and put them in a sautoire with half an ounce of butter. Season with half a pinch of salt, heat well for two minutes, and serve. 1010. Potatoes, Soufflees. — Peel eight good, mealy potatoes, and cut them into even pieces a quarter of an inch in thickness, shaping them as oval as possible. Fry them in moderately heated fat for eight minutes; then lift them out, and lay them aside for a few moments; plunge them into boiling hot fat, and the potatoes will swell considerably. Drain, and serve them on a dish with a folded napkin. Sweet potatoes soufflees are prepared the same way. N. B. — When cutting the potatoes for a soufflee, a continuous, sharp, and rapid cut should be made, so as to have them to perfection. 1011. Potatoes, Saratoga. — Peel and clean six medium-sized potatoes; cut them with a sharp Saratoga potato-knife into thin slices; place them in cold water, wash thoroughly, drain, and plunge them into very hot fat for eight minutes. Take them out, drain thoroughly, and sprinkle over them half a pinch of salt. Serve them on a dish with a folded napkin. 1012. Potatoes a la Hanna. — Peel, wash, and drain six medium-sized potatoes; cut them into as thin slices as possible; then wash them well again. Take a flat mold large enough to contain the potatoes, butter it well; put in a layer of potatoes, then a very light layer of grated cheese; season with a very little salt, and the same of pepper. Cover with another layer of potatoes, season again the same as before (the whole not to exceed half a pinch of each); then spread half an ounce of butter over them. Place the mold in the oven, and cook for thirty minutes; remove, turn it upside down on a hot dish, unmold, and serve. 1013. Potatoes, Julienne. — Peel and clean six medium-sized potatoes; cut them into square pieces two inches long by the third of an inch wide;