... causes the prongs to open and release the potatoes /T VERY simple cutter which shapes the potato slices into trellises. The edge is very sharp so that it easily forces through the raw potato pOR mashing potatoes or other vegetables to prepare a puree, the ...

... Hors d'CEuvres. j 1 (Vienna Potato Salad), j Filets de Truites Sauce Mousseline. r j Riz de Veau a la Supreme. j j Compote de Cantaloupe. j Cider Cup. j j Cafe. J -If Hors d'CEuvres Vienna Potato Salad SLICE boiled potatoes thin; chop some onion very fine; ...

... begins to foam, put in the potatoes and cover the pan. Let the potatoes cook very slowly, shaking the pan occasionally and turning the potatoes so that they are brown all over. The potatoes can be left waiting, which is an advantage, but you must have a really ...

... and one potato for each person. Cut the potatoes into small cubes and fry them in butter until golden brown. Push the potatoes to one side of the pan, add a little more butter and fry the pieces of fish until brown and crisp. Mix the potatoes and fish ...

... Cold pheasant and ham. Fresh fruit. Fried potatoes. Pastries. SATURDAY Grilled steak or chops. Minestrone. Fried potatoes. Rissoles. Ham on toast. Fruit Charlotte. SUNDAY Hors d'oeuvre Minestrone, (sardines, potato salad). Mixed cold meats Ham omelette. ...

... Cream 4 3 1 Macaroni 4 Coffee 8_ Milk 5 8 10 2nd Menu s. d. s. d. s. d. s. d. Potato Soup Dressing 412 Potatoes 1 Scalloped Potatoes Flour, Butter, au pYatin Flavouring 1 Potatoes 3 Milk Cream 6 8 Afilk t 3 Cold Meat 3030 Cheese, etc. 3_ 9 c Lemon T artlcts ...

... type. I shall begin with: HORS D'CEUVRE SALADS Baked Potato Salad Floury potatoes. Vegetable macedoine, ham. Salt, pepper, cayenne pepper. Heinz Mayonnaise, herbs. Choose fairly large floury potatoes of even size and shape, oblong, if possible. Wash and ...

... white fish. One potato, flour. Lemon juice, parsley, salt, pepper, butter. Get a small piece of white fish or two fillets, cut in small pieces and roll in flour. Peel the potato, cut into small cubes and brown in butter until the potato is cooked. Add ...

... oil. One teacupful of cold cooked potatoes, diced. Tomato sauce or ketchup, salt and pepper. Cream, lemon juice. Clean and prepare the ingredients, cut the celery into small pieces, also the pineapple, beetroot, potatoes, and chop finely the two fillets ...

... THE GOURMET By Em i I fa 5)1 net- Grape Fruit. 1 I Oyster Soup. j Turbot Steak. W5> I Braised Shoulder of Venison. j Fried Potatoes. j Turnips a la Bechamel. f Fruit Salad. j j Devilled Biscuits. I Coffee. Dessert. j 4 Ovster Sotin SCALD two dozen oysters ...

... Italian Gnocchi (Liguria) Quarter of a pound of floury potatoes. Quarter of a pound of flour. Salt. Boil the potatoes in their skins, peel and mash while hot and pass through a very fine sieve. To this potato (Continued on page 132) Recipes from France and Italy ...

... with mashed potato. Chop tugt L.in_i vvnv^ itxigti auu two onions. Blend with two tablespoonfuls of crumbs. Halve each herring. Put a layer of fish -on the potato bed and fill dish with layers of fish and onion mixture. Cover with potato and 1 bake brown ...