CHAPTER II
VEGETABLE DISHES
(Continued)
Potatoes
A favourite kitchen superstition is that which forbids the use of left-over potatoes. For many dishes cooked potato is required. Why then cook fresh potatoes for the purpose and thereby waste time and money?
The sensible cook keeps all left-over potato, and makes use of it in some of the ways here described.
Potato Croquettes (Hot)
Take 1 lb. of cold cooked potato and place in a mortar. Mash it until all the lumps have disappeared, add a pat of butter and enough milk or cream to make the potato soft, and of the right consistency to form into balls, add a tablespoonful of chopped parsley, a very small quantity of chives (if liked), mix well and form into balls. Coat them with egg, roll them in finely-grated breadcrumbs, fry a golden brown, drain and serve.
Potatoes à la Crême (Hot)
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 ½ 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 a layer of potatoes in it, laying them to overlap each other, and also to stand round the sides, place on these a layer of soft butter, and a sprinkling of salt, and continue in this way until the dish is full, ending with a layer of butter. Place the lid on firmly, and place the dish in a moderate (350 deg.) oven for ¾ of an hour.