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POTATO CAKES
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DIRECTIONS
- Mould the mashed potato into four flat cakes, about an inch thick, and sprinkle with flour.
- Melt the butter in the frying-pan, put the cakes in the pan, and brown them on both sides, turning them with the pancake-turner.
POTATO SOUFFLÉ
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DIRECTIONS
- Prepare, boil, and mash the potatoes in accordance with the recipe on page 68.
- Measure out 1 cup of the mashed potato, and mix the seasonings and the cream or milk with it.
- Beat the egg very light, mix it thoroughly with the other materials, and then beat the whole mixture well.
- Put into a buttered baking-dish, and bake in a hot oven for fifteen minutes or until delicately browned.
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