Ingredients.—Boiled potatoes, flour, salt, breadcrusts soaked in water, chopped parsley and herbs, seasoning, ½ an onion soaked in boiling water.
Method.—Have the potatoes hot if possible, mash them and work in sufficient flour to roll out, then cut it in squares. Squeeze the bread dry, add the other ingredients, put a little in each square of paste, and finish off like sausage rolls. Bake in a good oven for 20 minutes, and serve hot.
Time.—To bake, about 20 minutes. Average Cost, ½d. each. Allow 2 or 3 to each person.
3117.—POTTED HARICOT BEANS (See Beans, Potted, No. 3089).
3118.—RICE CROQUETTES AND CHEESE.
Ingredients.—6 ozs. of rice, 1 pint of milk, 1 pint of water, 1 oz. of butter, 2 tablespoonfuls of grated cheese, 2 eggs, cayenne, salt and pepper, egg and breadcrumbs, frying-fat.
Method.—Cook the rice as directed in the following recipe, adding the cheese at the same time as the eggs.
Time.—To cook the rice, from 1½ to 2 hours. Average Cost, 1s. Sufficient for 5 or 6 persons.
3119.—RICE CROQUETTES, SAVOURY.
Ingredients.—6 ozs. of rice, 1 pint of milk (about), 1 pint of water, 1 oz. of butter, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, 2 eggs, salt and pepper, eggs and breadcrumbs, frying-fat.
Method.—Wash the rice, put it into a stewpan with a level teaspoonful of salt, and add the onion, milk, and water. Boil gently until the rice is tender, adding more milk if necessary; but when ready no unabsorbed liquor should remain. Add the butter, parsley, 2 eggs, more seasoning if necessary, and stir by the side of the fire for 10 minutes. Let the preparation become cold, form it into cork-shaped pieces, and coat them with egg and breadcrumbs. Fry in hot fat until nicely browned, drain well, and serve garnished with crisply-fried parsley.
Time.—To cook the rice, from 1½ to 2 hours. Average Cost, 10d. Sufficient for 5 or 6 persons.
3120.—RICE AU GRATIN.
Ingredients.—6 ozs. of rice, ¾ of a pint of white sauce (see Sauces, No. 222), grated cheese, butter, cayenne, salt and pepper.
Method.—Wash the rice, throw it into a large saucepanful of rapidly-boiling salted water, boil for 12 or 14 minutes, then drain, wash, and