Potato Croquettes

Cold mashed potatoes may be made into croquettes by adding to each pint
four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful
of chopped parsley, a teaspoonful of grated onion, a quarter of a
teaspoonful of pepper; stir over the fire until the mixture is thoroughly
heated; form into cylinder-shaped croquettes, dip in egg and rolled bread
crumbs and fry in smoking hot fat. Potato croquettes are more difficult to
fry than meat croquettes; the fat must be at least 365 degrees (Fahr.) and
the rolling carefully done.


Potato Puff

The above mixture may have the whites of the eggs beaten and stirred in,
and baked in the oven; serve in the same dish in which it was baked.


Potato Roses for Garnishing

Cold boiled potatoes may have added sufficient milk to make a soft paste;
stir it over the fire until smooth; put it into your pastry bag, using a
star tube; hold the bag firmly, pressing out on greased papers these
little potato roses; brown in the oven and use them for garnishing fish
dishes.


Potato Custards

Stir two cups of cold mashed potatoes, with four tablespoonfuls of milk,