Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

onion, a teaspoonful of minced parsley and salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened whites of two eggs. Fill the empty potato skins with this creamy mixture, heaping it high. Stand the potato cases on end, side by side, in a baking-pan and set in the oven until the potato protruding from the tops is a delicate brown. Potatoes on the half-shell Bake large smooth potatoes, and cut each carefully in half lengthwise. Scrape out the insides, leaving the skins whole. Beat what you have taken out to a cream with melted butter, cream or milk, season with pepper and salt, and fill the “shells,” rounding the potato on top. Put a dot of butter upon each and brown lightly upon the upper grating of your oven. Potato soufflé Into two cupfuls of mashed potato work three cupfuls of hot milk in which two tablespoonfuls of butter have been half melted. Beat out all the lumps until you have a smooth purée. Season with salt and pepper. Beat four eggs very light and whip them into the potato and milk. When thoroughly mixed pour into a deep greased pudding-dish and bake in a good oven until “set” and delicately browned. Potato croquettes Warm in a double boiler two cupfuls of mashed potatoes and stir into this two teaspoonfuls of butter and the beaten yolks of two eggs. Add enough milk to make the paste of the right consistency to handle easily. With lightly floured hands form into croquettes and set aside to cool. When cold, dip in beaten egg and roll in cracker-dust. Set in the ice-box for several hours longer and fry in deep cottolene or other fat. Potato fritters Peel and boil four large potatoes, and when they are cold cut into tiny bits. Make a batter of two eggs—beaten light—a cupful of milk and a cupful and one-half of flour sifted twice with a half teaspoonful of baking-powder. Now add the minced potatoes, mix well and season with salt. Drop this mixture by the