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

spoonful into deep, boiling cottolene or other fat. When the fritters are done lift them out with a perforated spoon, and lay them in a hot colander to drain free of fat. Scalloped potatoes Put a layer of sliced cold-boiled potatoes in the bottom of a buttered pudding-dish, sprinkle with crumbs and bits of butter. Put in another layer of potatoes and more crumbs until the dish is full, having the topmost layer of the buttered crumbs. Moisten all by pouring carefully into the dish a cupful of well-seasoned white stock. Bake for twenty minutes. Stewed potatoes (No. 1) Peel, cut into neat, _small_ dice and lay in cold water for an hour. Put over the fire in boiling water, slightly salted, and cook tender. Turn off the water and pour in a large cupful of hot milk, in which you have stirred a pinch of soda. Boil one minute and stir in a tablespoonful of butter rubbed into one of flour. Pepper and salt, add a tablespoonful of onion juice and a tablespoonful of minced parsley. Simmer for another minute, and serve. Stewed potatoes (No. 2) Peel potatoes and cut them into neat squares. Lay in cold water for an hour, drain, and put them over the fire in salted boiling water. Stew until they are tender, but not soft. Turn into a colander to drain. Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and pour upon them a pint of weak beef stock. When you have a smooth, thick sauce, season with pepper, salt and a little onion juice, and mix with the potato dice. Hashed and browned potatoes Pare, cut _very_ small and evenly, and put into a saucepan with a finely minced onion and a stalk of celery chopped into tiny bits. Cover with salted boiling water and cook tender. Drain off the water, supplying its place with milk, heated with a pinch of soda. Bring to a bubble and stir in a large tablespoonful of butter, rubbed to a cream with one of flour. Pepper, salt, mix well—but taking