The royal baker and pastry cook : $b A manual of practical cookery

other Root Vegetables.=—Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed. =Stewed Corn.=—Husk corn. Draw sharp knife down center of each row of grains; press out pulp with back of knife. To 1 pint add ½ teaspoon salt, ½ teaspoon sugar, dash pepper, ½ cup cream or rich milk. Heat and simmer 10 minutes. =Corn Pudding.=—To 1 pint scraped corn pulp add 4 beaten eggs, 1 pint milk, 1 teaspoon salt, ⅓ teaspoon pepper. Mix, bake in moderate oven till set in center. =Fried Egg Plant.=—Wipe the egg plant, cut in ¼—inch slices, soak in salted cold water 1 hour. Dip each slice in beaten egg and fry in butter until inside is very soft, outside brown. =Fried Onions.=—Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak. =Fried Potatoes.=—Pare raw potatoes; cut thin as wafers with sharp knife or patent slicer. Soak 20 minutes in cold water; dry on towel. Throw a handful at a time in kettle of smoking-hot fat; skim out fast as browned and drain on unglazed paper. Sprinkle with salt. =Fried Potatoes, 2.=—Cut cold boiled potatoes in thick slices, season and sauté in a little hot fat in a frying-pan. =Mashed Potatoes.=—Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk. Beat till light, heap in hot dish. =Baked Potatoes.=—Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks slightly, serve hot with butter. =Potato Croquettes.=—Mix together 1 pint hot mashed potato, 1 teaspoon salt, ⅓ teaspoon pepper, 1 teaspoon