No. 351. Onion Souffle or Timbales

20 cts.

A . 6 or 8 unions ;

B : 1 tbsp. butter, 1 tbsp. cream, 1/8 tsp. salt, dash pepper and cayenne ;

C : 1 tbsp. butter and 1 tbsp. flour, cooked until smooth, 1/8 tsp. each salt and paprica, 1 c. milk or cream, boil and

1/4 c. bread-crumbs, 1 tsp. parsley and 1 egg-yolk, beaten ;

D : 3 egg-whites, beaten stiff ;

E : Tomato Cream Sauce No. 260 (Tomato Cream Sauce).

Peel A under water, boil 5 m., drain, boil again until tender, adding sprig of parsley, drain and chop fine, then add B and cool ; make C, when boiling add 1 c. of the onion, mix thoroughly with D, till buttered dish or 6 timbale moulds (see Timbales) and serve with E. These may be served with chicken, turkey, or duck without E.

No. 352. Oyster-plant, Fried

20 cts.

A: 3 bunches oyster-plant, cut in 2 inch pieces, boil until tender ;

B : Batter No. 315 (Batter).

Drain A, dip in B and fry in hot fat.

No. 353. Potatoes Broiled, Fried, or Sauted

10 cts.

A : 8 potatoes, boiled without peeling;

B : White Sauce No. 229 (White Sauce).

Skin A, cut into small round balls with potato scoop, fry in hot fat or saute in butter. Serve with B'., or serve sprinkled with salt and pepper and chopped parsley, or cut A into thin slices, broil and cover with butter and chopped parsley, dual with salt and pepper.

No. 354. Potato Cream, Baked

15 cts.

A : 6 raw potatoes cut into dice ;

B : 1 c. cream, 2 tbsps. butter, 1/2 tsp. salt and dash pepper. Drain A, put in buttered baking-dish, add B, cover with crumbs and grated cheese. Bake 3/4 of an hour, or use boiled potatoes and bake 15 or 20 m.

No. 355. Potato Croquettes or Boulettes

75 cts.

A : 11/2 cs. boiled potato pressed through sieve, 1 tbsp. butter, 1/4 tsp. salt, dash pepper, cayenne, and celery salt ;

B : 1/4 tsp. onion-juice, 1 tsp. parsley minced, or 2 tbsps. grated cbeese ; C : 1 egg-yolk, 2 tbsps. cream.

Mix A, add B, when cool add C, when quite cold form into croquettes, or for boulettes (see Croquettes), add another egg, cook 5 m., cool and form into small balls, crumb, egg and crumb and fry.

No. 356. Potato Croquettes en Surprise

15 cts.

Follow Recipe No. 355 (Potato Croquettes or Boulettes), spread mixture out thin in your hand, fill with creamed fish, chicken, or peas. Form into Croquettes (see Croquettes).

No. 357. Potato Farci

28 cts.

A : 6 large potatoes, peel, cut in two lengthwise, scoop out inside, leaving shell \ an inch thick ;

B : 2 cs. raw or cooked beef, minced, 1 tbsp. butter, 1 tbsp. tomato catsup, 1 tsp. parsley, 1/4 tsp. onion, chopped fine, 1/4 tsp. salt, dash pepper ;

C : 1 tbsp. butter, and 1 of hot water.

Fill A with B, cover with buttered crumbs, bake \ an hour, basting with C, or cut a small slice from end of each potato, scoop out the inside, fill with creamed fish or meat, dip ends in white of egg, replace them on potatoes and bake \ an hour.