POTATOES A LA DELMONICO
Cut the potatoes with a vegetable cutter into small balls about the size of marbles. Put them into stew-pan with plenty of butter and a good sprinkling of salt. Keep the saucepan covered and shake occasionally until they are quite done, which will be in about an hour.
POTATO CROQUETTES (DELMONICO'S)
- Cold, mashed potatoes, 2 cups.
- Flour or cracker crumbs.
- Salt.
- Eggs, 2.
- Butter.
- Cooking oil.
Season the potatoes with salt and butter. Beat the whites of the eggs and work all together thoroughly. Make into small balls slightly flattened. Dip them into beaten yolks of eggs, roll in flour or cracker crumbs, and fry in hot oil.
STEWED SALSIFY OR VEGETABLE OYSTERS
- Salsify, cut in ¼-inch slices, 1 quart.
- Milk, 2 cups.
- Butter, 1 tablespoonful.
- Salt to taste.
Wash and scrape the salsify, slice, and put into cold water to prevent discoloring. Cook in sufficient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve.