They are often served plain, but are much improved by a
medium white sauce or a gravy.
POTATO CROQUETTES
(Sufficient to Serve Six)
2 c. mashed potatoes
2 Tb. chopped parsley
1 Tb. onion juice
1 tsp. celery salt
2 eggs
Dry bread crumbs
To the mashed potatoes, add the parsley, onion juice, and celery salt
and mix thoroughly. Beat the eggs slightly, reserve a small amount to be
diluted with water or milk for dipping the croquettes, and add the rest
to the potatoes. Shape the mixture into oblong croquettes of uniform
size and shape. Roll each in the crumbs, then in the diluted egg, and
again in the crumbs. Fry in deep hot fat until an even brown in color.
Remove from the fat, drain, and serve. 90. POTATO PUFF.--Mashed potato
combined with egg, seasoned well, and baked in the oven makes a very
appetizing dish known as potato puff. This is suitable for any meal at
which potatoes would be served.
POTATO PUFF
(Sufficient to Serve Six)
2 c. mashed potato
1/2 tsp. celery salt
1 egg
To the mashed potato, add the celery salt. Separate the egg, beat the
yolk, and mix it with the potato. Beat the white stiff and fold it into
the potato last. Pile into a buttered baking dish, set in a hot oven,
and bake until the potato is thoroughly heated through and the surface
is brown. Serve at once.
SWEET POTATOES
91. SWEET POTATOES are used for practically the same purposes as white
potatoes, and while these vegetables resemble each other in many
respects they are not related botanically, sweet potatoes being root
rather than tuber vegetables.
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