Potatoes, Somerset Style

To two cups hot riced potatoes add two tablespoons butter, one-half cup grated mild cheese, yolks three eggs, slightly beaten, one-half teaspoon salt, and a few grains cayenne. Shape in form of birds, dip in crumbs, egg, and crumbs, insert slices of raw potato cut to represent wings and tail, and cloves to represent eyes. Fry in deep fat and drain on brown paper.

Potato Fritters

2 cups hot riced potatoes 2 tablespoons cream 2 tablespoons wine 1 teaspoon salt

Few gratings nutmeg Few grains cayenne 3 eggs Yolks 2 eggs

1/2 cup flour

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.

Potato Curia

Wash and pare large long potatoes. Shape with a potato curler, soak one hour in cold water, drain, dry between towels, fry in deep fat, drain, and sprinkle with salt.

Potato Croquettes

2 cups hot need potatoes 2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon celery salt

Few grains cayenne Few drops onion juice Yolk 1 egg

1 teaspoon finely chopped parsley

Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.

French Potato Croquettes

2 cups hot riced potatoes 2 tablespoons butter

Yolks 3 eggs 1/2 teaspoon salt

Few grains cayenne

Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour, mark in three places on top of each with knife-blade to represent a small French loaf. Fry in deep fat, and drain on brown paper.

Potato Croquettes ready for Frying. - Page 316.

Potato Nests (Page 314). Potatoes, Somerset Style (Page 315).

Cucumber Salad. - Page 328.

Cucumber Baskets. - Page 328.

Potato Apples

2 cups hot riced potatoes 2 tablespoons butter 1/3 cup grated cheese 1/2 teaspoon salt

Few grains cayenne Slight grating nutmeg 2 tablespoons thick cream Yolks 2 eggs

Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Insert a clove at both stem and blossom end of each apple.