Pried Potato Chips. Peel six large poi,atoes, and cut them in slices eachan eighth of an inch in thickness; wash and dry them in a cloth. Melt your frying fat over a brisk fire, and when the temperature rises to 385° throw the: potatoes in; stir with the skimmer occasionally to secure an even cooking; eight or ten minutes' frying . will be sufficient. Drain them on a wire sieve, sprinkle with salt, and serve. When potatoes are required very crisp, -let them fry three or four minutes longer. Do not put in too many potato chips or the fat will fall too low for fry ing. A slight increase of temperature while the potatoes are frying is desirable.
Fried Potatoes and Nions. The remains of cold potatoes may be used thus: Put two ounces of butter and one of oil in a frying pan, in which fry three sliced onions; put on the pota toes, cut in thin slices each about the thickness of half a crown, and toss them now and then until they have a nice yellow color; add a spoon ful of chopped parsley, salt,. pepper, and the juice of a lemon. Shake the pan well that they may mix thoroughly together, dish, • and serve, very hot. An excellent dish to serve with a chop, a steak, or a joint. A clean fryingpan and good oil are essential.
Potato Croquets. Cold mashed, potatoes may be used up as croquets. Stir an egg or two into your potatoes, add a little spice, pepper and salt to taste, and some minced parsley ; mix well, and roll the mixture into balls, or in the shape of corks; cover with egg and bread-crumbs, and fry to a nice golden color in hot fat; and garnish with fried parsley. Careful frying of the quets to a nice color is essential.
Cauliflowers. Wash the cauliflower thoroughly clean, and remove the coarse outer leaves, split' the stalk into four by cutting it across, but not deep enough to separatethe flower. Plunge the flower downward into plenty of boiling water with a teaspoonful of sugar and salt; keep the saucepan lid off, and skim; when it is cooked. (which will be in about ten or fifteen minutes); remove the cauliflower carefully with a slice,' and drain on a sieve. Plenty of boiling water and plenty of room are essential.
Spinach. Pick and wash perfectly clean two or three pounds of spinach; put it into a sauce pan with a very little water, and let it boil till quite done. Turu the spinach on to a colander to drain, squeeze the water out between two plates, and pass the spinach through a sieve. Put two ounces of butter into another saucepan, fry the butter a light brown, add a small teaspoonful of flour, mix well, and then put in the spinach with pepper and salt to taste, and a little milk. The
spinach should only remain in the second sauce pan long enough to thoroughly mix with the butter and seasoning.
Cabbage. Wash and trim off the outer leaves of a cabbage, divide it, or split the stalk into four, throw the cabbage stalk upward into boil ing water, with a teaspoonful of pounded loaf sugar or salt. When cooked well, drain it on a colander and serve, if preferred, with a white sauce. The cabbage should be young and have plenty of room in the saucepan.
Asparagus. Scrape the sticks of the asparagus, wash them, and cut them into equal lengths. Divide the sticks into bundles of ten or twelve, tie them together, and put them into plenty of salted boiling water and a tablespoonful of vine gar. Take care not to over-cook—about fifteen or twenty minutes will be sufficient—or the heads, which are the most delicate part, will break off in the saucepan. When sufficiently cooked, remove them carefully and serve on but tered toast. Care is necessary to prevent the heads breaking off.
Carrots. Scrape clean and wipe, but not wash. fifteen or twenty small young carrots. Put them in a stewpan with three ounces of butter, cover the stewpan, and from time to time give it a shake. After fifteen minutes add a little pepper and salt, and some finely minced parsley or chives, or eschalots. Put on the lid, occasion ally shake till the carrots are tender. Old car rots should be previously well blanched, and cut into slices and finished cooking in the sauce. If the carrots are not young they should be nearly cooked before adding to the sauce.
Carrots with Ham or Bacon. Melt in a stewpan three ounces of butter, and mix with it one ounce of flour; stir for five minutes. Now add a gill of boiling stock or water, stirring with a wooden spoon. Add half a pound of ham or bacon, cut into half-inch dice, with a little pep per, (and, perhaps, a little salt, but this will de pend on the saltness of the ham or bacon), a bou quet garni, with a clove of garlic, or a large onion instead of the garlic. Cut into slices, about the thickness of a penny, six large carrots and put them in the stewpan. Let the contents boil till the carrots are tender. Remove the onion and bouquet garni and serve. Constant attention is necessary after adding the sliced car rots.