Griseiv Peas

Ingredients

• 1 pint of fresk toung green peas
• 1 tablespoonful of butter
• 1 pint of peas
• 1 ounce of chopped onion
• 1 tablespoonful of flour
• one tablespoonful
• 1 pint of green peas
• one-quarter head of let- tuce
• 1 pint of fresh green peas
• 2 tablespoonfuls of butter
• 1 teaspoonful of powdered sugar
• one tablespoonful of butter
• 1 pint of tounj green peas
• 3 tablespoonfuls of butter
• three tablespoonfuls of butter
• three tablespoonfuls of cream
• half pinch of white pep- per
• 1 cup of milk
• half cup of water
• 1 pint of chicken broth
• 1 pint of sweet cream
• 2 sprigs of mint
• one pint of chicken broth
• two sprigs of mint
• two tablespoonfuls of but- ter
• half cup of milk
• 2 cups of cold mashed potatoes
• 3 tablespoonfuls of nream
• 1 tablespoonful butter
• 1 tablespoonful of chopped parsley
• 2 tablespoonfuls of cream
• 1 teaspoonful of onion juice
• 1 teaspoonful of salt
• 1 ounce of butter
• 2 cups of masted potatoes
• 2 tablespoonfuls of melted butter
• 2 pints of cold boiled po'tatoes
• 2 tablespoonfuls of lard
• 1 teaspoonful of vinegar
• three sprigs of chopped parsley
• 1 pint gravy
• 1 tablespoonful parsley
• 1 spoonful of flour
• 2 teaspoonfuls of vinegar
• one tablespoonful of flour
• 1 teaspoonful of mustard
• half pint of milk
• 1 teaspoonful ot salt
• a tablespoonful of butter
• a teaspoonful of salt to pre- vent the peas from cracking
• a large tablespoonful of butter into the saucepan
• a head of green
• a head of cabbage
• a tablespoonful of but- ter in a saucepan
• a cup of water
• a pinch of salt
• a teaspoonful of powdered sugar
• a tablespoonful of butter in which you have mingled chopped parsley
• a tablespoonful of melted but- ter
• a dash of cayenne
• a tablespoonful of chopped parsley
• a teaspoonful of prepared mustard
• a teaspoonful of orange flow- er water
• two crops
• one out
• 1 herb bouquet
• 3 small carrots
• three small carrots
• 1 lettuce heart
• 1 onion
• 1 egii
• one egg
• 8 chicken quenelles to garnish
• one pint of sweet cream
• 8 nice potatoes
• 6 potatoes
• 2 eggs
• 5 cold boiled potatoes
• 4 eggs
• 4 potatoes
• 2 potatoes boiling lard
• two medium-sized potatoes
• 2 onions
• 2 large tablespoonfuls butter
• half done
• 3 boiled potatoes
• 1 lablespoonful of choppeil parsley
• half brown
• 1 leak
• 18 small new potatoes
• 8 potatoes
• 2 tablespoonfpls of butter
• three large table- spoonfuls of water
• two teaspoon- fuls of vinegar
• 2 dozen new potatoes
• 2 large tablespoonfnls of butter
• one must first hear the funny old creole story connected
• one good game of card
• one good story
• one good glass wine wid jacques
• one good woman
• one moment
• one patient woman
• one dish 9
• four dol- lar quick
• one grand dejeuner s
• two tablespoonfuls of melted butter into which you have rubbed well a teaspoonfu
• two tea- spoonfuls of vinegar
• two eggs
• 1 egg
• one dozen boiled potatoes
• 8 potaoes
• 1 kitchenspoonful of butter
• two eggs until
• 6 potatoes 1 tablespoontul of butter
• 1 tablespoontul of butter
• half onion minced very fine
• 6 large potatoes
• one end
• pepper
• salt
• parsley
• thyme
• bay leaf
• white pepper
• cayenne
• vinegar
• mustard
• nutmeg

Directions

1. Des Pois Verts. Green peas are abundant in our New Orleans market, with but a short respite, almost all the year. We have two crops, the spring and fall. ..The large peas, or older ones, are called "Des Pois "Verts," and the smaller, or French peas, "Des Petite Pois." The latter are great deli-, cacies when boiled and served with butter; the former may be utilized In making that most delectable dish, "Pur#e des Pois Verts." (See recipe in Chapter on Soups.)

2. To Cook Canned Green Peas.

3. Petits Pois en Conserve. The delightful preparations of French peas that come put up in cans do not require much cooking, being, like all canned vegetables, al- ready cooked. To cook these drain the peas from all liquor after open- ing the can, and put them in a sauce- pan; add a tablespoonful of butter and pepper and salt to taste. Set on the flre, and, when thorouhgly heated, serve immediately. Green peas are served with all roast, and broiled and sautSd meats, fowls or game. There is scarcely a vegetable that admits of such various uses with entries.

4. Bolted Green Peas.

5. Petit Pois au Naturel.

6. Salt and Pepper to Taste.

7. Shell the peas, and when you have

8. peas into (jold water, drain and put into a saucepan of boiling water' add a teaspoonful of salt to pre- vent the peas from cracking, and let them boil rapidly for at least twenty minutes. To ascertain if they are done, take one out and press with a fork. The great art in cooking green peas properly is to have plenty of water, to cook the peas very rapidly, and not to let them boil a moment longer than necessary, if you would keep them from being soggy and pre- serve their fresh color and sweetness. Fresh peas should never be shelled until the moment when you wish to cook them. When cooked, they must be eaten Immediately. As soon as done, drain off all water; put a large tablespoonful of butter into the saucepan with the peas, season witti pepper to taste, pour into a vegetable dish and serve hot. This is the very nicest way of cooking this dainty vegetable.

9. As the peas grow older and larger, 'they may be made into purges, or cooked as follows:

10. Green Peas ft la Bonrgeolse.

11. Pois Verts SautSs 3, la Bourgeoise.

12. 1 Pint of Peas. Ihi Tablespoonfuls gf Butter, 1 Ounce of Chopped Onion. 1 Herb Bouquet, Minced Fine. 1 Tablespoonful of Flour. % Pint of Cream or ililk or Water. Shell -and poll the peas accoTding •to the above recipe. Add sprigs of parsley, thyme and bay leaf, finely . Winced. When done, which will be" in about forty minutes, if the peas are large, or perhaps, a few minutes longer (easily ascertained by taking out a pea and pressing It with a fork), drain off all water and add one tablespoonful and a half of but- ter. Then blend the flour, and add the milk, preferably, mixing together and stirring well, to prevent brown- ing or burning. Serve hot. Some add the yolk of an egg, well beaten, after taking the peas off the fire, but this is a matter of taste; the flavoT of the peas is more perceptible without it.

13. Green Peas, Country Style. Petits Ppis Verts a. la Paysanne.

14. 1 Pint of Green Peas. 3 Small Carrots. 1-8 of a Head of Green and White Cabbage. A Tablespoonful of Butter. % Pint of Consomme of Veal or Chicken. Salt and Pepper to Taste. Shell the peas; take three small carrots, and one-eighth of a head of cabbage, and one-quarter head of let- tuce, and cut into small dice-shaped pieces. Put a tablespoonful of but- ter in a saucepan and let the dice- shaped vegetables smother for about fifteen minutes over a slow Are with- out browning. Add the green peas

15. and the consomme, and let aU cook for a half hour, stirring frequently to prevent burning. Season to taste with salt and pepper, and use a sprinkling of T3hoi)ped parsley as a garnish.

16. Green Peas, French Style.

17. Petit Pois Verts a, la Frangalse.

18. 1 Pint of Fresh Green Peas, or 1 Can.

19. 2 Tablespoonfuls of Butter. % Cup of Water. 1 Herb Bouquet. 1 Lettuce Heart. 1 Onion.

20. 1 Teaspoonful of Powdered Sugar. Salt and Pepper to Taste.

21. Shell the peas and wash and drain them. Put them into a saucepan, with one tablespoonful of butter; add the herb bouquet, the onion whole, and the lettuce heart, and cover with cold water, and let them simmer slowly for about twenty minutes, or until tender. Then drain off the wa- ter, remove the onion and herb bou- quet, lay the lettuce heart on a dish, and add another tablespoonful of but- ter to the peas. Let them cook for five minutes longer. Pour the peas over the lettuce heart and send to the table hot, and serve with chops or cutlets as a vegetable.

22. Green Peas, Old Creole Style.

23. Petits Pois Verts t I'Ancienne Mode Creole.

24. 3 Tablespoonfuls of Butter. % Cup of Cream.

25. The Yolk of 1 Egii.

26. Salt and Pepper to Taste.

27. Shell and clean the peas careful- ly. Put them in a saucepan with three tablespoonfuls of butter, and cover with a cup of water; season wtih a pinch of salt, and let them cook for twenty minutes, or until tender. Take three tablespoonfuls of cream and beat with the yolk' of one egg; add a half pinch of white pep- per, and mix thoroughly with the peas. Add a teaspoonful of powdered sugar, stir well, and let all cook to- gether for five minutes and serve hot.

28. PnrSe of Green Peas ft la CrSoIe.

29. Purge de Pois Verts a. la Creole.

30. 1 Pint of Green Peas. 1 Cup of Milk or Cream A Pinch of Salt and White Pepper. 1 Teaspoonful of Powdered Sugar.

31. Shell and clean the peas well; then put them in a saucepan with the cream and a half cup of water, and let them simmer till they become quite soft. Then remove the pan from the fire; rub the peas through a fine sieve; season well with the salt and pepper and sugar; add a tablespoon- ful of butter; beat the butter in well with the peas; set on the stove for five minutes and serve hot. Peas thus prepared are served as a vege- table with entrees and other meats.

32. Puree of Green Peas ft la St. Germain.

33. Puree de Pois Verts a, la St. Germain. 1 Pint of Green Peas. 1 Pint of Chicken Broth.

34. A Pinch Each of Salt and White Pepper. 1 Teaspoonful of Powdered Sugar. 8 Chicken Quenelles to Garnish. Shell and clean the peas and put them in a saucepan or sautoire, with one pint of chicken broth and one pint of sweet cream. Add an herb bouquet, in which you will have tied two sprigs of mint. Let the peas cook for twenty minutes, or until very tender, and then remove the herb bouquet and mint; take from the fire, and run the peas through a sieve. Season with salt and pep- per and a little powdered sugar; add a tablespoonful of butter; set on the fire five minutes longer, and then serve on a hot dish with Chicken Quenelles (see recipe) to garnish. Make the quenelles from the chicken left over from the broth. This is a very recherche dish. Serve as an en- tree.

35. De la Pomme de Terre. Potatoes may be cooked in a great- er variety of ways than any other vegetable. They are most nutritious and are always economical as well'as palatable dish on the table.

36. Steamed Potatoes.

37. Pommes de Terre a, la Vapeur.

38. 8 Nice Potatoes. A Pot of Boiling Water. Salt.

39. Wash the potatoes well, scrubbing' thoroughly, to take off every particle of earth that adheres. Then put them in a potato steamer, and set over a pot of boiling water. Cover tight and steam till you can pierce with a fork. Potatoes should never be boiled if you can steam them conveniently, as they are naturally watery. When done, remove the Jackets, or skin, and sprinkle with salt and pepper; add a tablespoonful of butter in which you have mingled chopped parsley; and serve immedi- ately. Or they may be. served just as they are, in a covered dish. A po- tato should always be mealy, and not sogged with water, if cooked prop- erly. In cooking potatoes the time depends on the size of the potato. An unfailing test is to cook till the potato can be easily pierced with a fork.

40. Boiled Potatoes.

41. Pommes de Terre au Naturel.

42. 6 Potatoes, of Uniform Size, If Possible. Boiling Water.

43. Potatoes should always be boiled in their skins, or jackets, if possible.

44. Never be guilty of paring a, new po- tato before boiling-. Towards the close of winter, just before the new crop comes in, ther potatoes may be; parecj, so that 'blemishes may' be re- moved. But this is soa-rcely neces- sary in our State, unless the old po- tatoes have sprouted and shriveled.

45. Wash and scrub the potatoes well, and put them on in their Jackets in a pot of boiling water, which has been well salted. Let them cook un- til they are soft enough to be pierced with a fork. Do not let them remain a moment longer, or they will become waxy and watery. Nothing is more disagreeable than a watery po- tato. When done, take them out and drain dry. Put into steamer, sprinkle with salt, and cover and let them stand over the kettle (lid open) on the fire for a few minutes for the wa- ter to evaporate. After five minutes take off and peel quickly,, and serve In a covered vegetable dish. Nothing Is more unpleasant than to be given a cold potato at the -table. Properly cooked, the potato should be dry and flaky and most acceptable.

46. If the potatoes are old and begin- ning to sprout, it will be found better to put them on in cold water after paring or peeling, and let them cook gradually.

47. The Creoles use the water in which the potatoes have been boiled for de- stroying the green flies and insects that infest ros'e bushes.' ' '

48. Potatoes With Drawn Butter.

49. Pommes de Terre aux Beurre Maltre d'Hotel.

50. 6 Potatoes. 1 Tablespoonful of Butter. Salt and Pepper.

51. Boil the potatoes according to the above recipe. Peel and pour over them a tablespoonful of melted but- ter, in which you have mingled chopped parsley. Salt and pepper to taste. Potatoes prepared in this way are delicious.

52. Or, if you wish to have mashed po- tatoes, or a "Puree of Potatoes," as a vegetable, mash the potatoes well, and add two tablespoonfuls of but- ter; Salt and pepper to taste. Place in a dish, mold prettily, and serve hot with meats, fish, poultry, etc. A' half cup of milk or cream may be added to the purSe with very delicious re- sults. (For Pur6e of Potatoes as soup, see recipe under heading Soups.)

53. Creamed Potatoes.

54. Pommes de Terre a. la Crfime.

55. 6 Potatoes. A Cream Sance.

56. Boil the potatoes as above, and po.ur oyer- them (remembering al- ways to keep them whole) a Cream Sauce.. (See recipe.) Serve hot with fried chicken. Add the juice of a lemon. "

57. Potatoes ft la Mattre d'Hotel.. .

58. Pommes dc Terre a. la Maitre d'H/otel. 6 Potatoes. Sauce a la Maitre d'Hotel. , . . B.0J1 •J:he potatoes whole, according, to recipe, and serve hot, with a Sauce, a la Maitre d^'Hotel poured over them.'

59. Potato Puffs.

60. Pommes de Terre SoufliS a, la Crgole.

61. 2 Eggs. 3 Tablespoonfuls of nream or Milk.*

62. Salt and Pepper to Taste.

63. This is a nice way jto- utilize left- over potatoes. Masii the potatoes well, and put them into a frying pan with the butter. Add the yolks of 2. eggs well beaten, and stir well, and almost add immediately the cream. Let it. get very hot, stirring all the time. Then take the potatoes from the. fire, and add the whites of the eggs, beaten to a stiff froth. Butter a baking dish or biscuit pan, and fill with the mixture. Let it bake in a quick oven till brown. This is an old Creole way of preparing po-, tafoes, ancl highly recommended. Potato Snow. Pommes de Terre a. la Neige. 6 Potatoes. Salt to Taste.

64. Boil the potatoes with their jackets on.' Then peel them and set then* before the fire, to allow all the water to evaporate. Sprinkle -lightly with salt. Then rub them through a sieve; or colander. Let the potato fall in light, flaky drops, like snow .flakes. Do not touch the flakes as they fall. Serve on the dish in which the flakes ■ have fallen. This dish is very deli- cious.

65. Potato Croquettes.

66. Pommes de Terre en Croquettes.

67. 2; Cups of Mashed Potatoes,

68. The Yolks of 2 Eggs. A Dash of Cayenne.

69. Beat the yolks to a cream and add them to the .potatoes. Mix well and then add the cream and all the othei" ingredients.' Mix well, and put into a saucepan over the fire, and stir un- till the mixture leaves the side of the vessel. Take off the flre, and set to cool. When cold, form into cylinders of about two and a half inches in length and one in Width.: Roll flrst in a beaten egg, to bind, and then in bread crumbs, and fry to a golden brown in boiling lard.> (See general directions for frying.) When done, lift out of the lard with a skimmer, and drain on brown pa- per in the mouth of the oven. Serve for breakfast, or as a garnish, for meats. Utilize left-over potatoes in this way. Serve with flsh, fried; broiled or baked.

70. Boulettes are prepared In exactly the same manner, only thyme and bay leaf, minced very fine, are added, S.nd the potatoes are formed into balls or boulettes. Boulettes are eat- en more generally at breakfast, and croquettes at dinner, especially with fish. - '

71. Potatoes au Gratln. Pommes de Terre au Gratin.

72. 5 Cold Boiled Potatoes. % Pint of Cream. 2 Tablespoonfuls of Butter.

73. 1 Tablespoonful of Flour. 3% Heaping Tablespoonfuls of Gruyere or Parmesan Cheese. The Yolks of 4 Eggs. % Pint of Consomme or Water. Skit and Cayenne to Taste. Put the butter in the frying pan, and as it melts, add the flour, and let it blend, rubbing smooth, without browning. Then add the consomme or water and the cream, and stir con- stantly till the mixture boils. Then take the saucepan from the fire, and add the cheese, well grated, and the well-beaten yolks of the eggs. Salt and pepper to taste. Beat all thor- oughly till light. Mash the potatoes well, and place, first, a layer of the sauce in the saucepan, and then of the potatoes, and so on till the sauce forms the top layer. Sprinkle this lightly with bread crumbs, and set in, the oven and let bake ten minutes. When it comes to a nice brown, serve in the dish in which it was baked.

74. Potato Souffl&

75. Pommes de Terre en SoufilS. 2 Cups of Masted Potatoes. 2 Tablespoonfuls of Melted Butter. 2 Eggs. % Cup of Cream. Salt and Pepper to Taste. Mash the potatoes well, pressing them through a colander. Then add' the butter, and beat till sm6oth and light. Add the cream and the well- beaten yolks of the eggs, and salt and pepper to taste. Then add the whites, which must be beaten to a Stiff froth. Then heap this into a dish, leaving the mound rough and uneven, so that the dish will look pretty with the tips nicely browned. Set in the oven and bake to a beau- tiful brown, and serve in the dish in which it was baked.

76. Scalloped potatoes are cooked in the same manner, only the potatoes are cut. into dice, a Cream Sauce is madp, and a layer of potatoes and a layer of the sauce is put into a pan or shells, and then alternate lay- ers, with a layer of sauce on top. Sprinkle lightly with bread crumbs, and serve in the Shells or in the dish in which it was b'aked.

77. French Fried Potatoes.

78. Pommes de Terre a. la Frangaise.

79. 6 Potatoes. Boiling Lard.

80. ..Chopped Parsley to Garnish.

81. Peel the potatoes and then cut into

82. three-inch dice; or sections like an

83. orange. Have ready a frying pan of very. hot, boiling lard, and let them fry to a golden yellow or brown. Do not burn. Take, them out .with a skimmer, aild'drain in a Heated, col- and'er. Stanii the colander In' the ■mouth of the oven while you fry the Remainder of the potato. When. done, sprinkle with salt, garnish with chopped parsley, and serve hot.

84. Julienne Potatoes.

85. Pommes de Terre a. la Julienne.

86. 4 Potatoes. Boiling Lard.

87. Peel and out the potatoes into long, thin strips. Then fry in boil- ing lard, and serve with beefsteak, grillades, etc.

88. Potato Chips.

89. Pommes de Terres Frites.

90. 2 Potatoes Boiling Lard. Parsley Sprigs to Garnish.

91. Have two medium-sized potatoes, and slice them just as thin as possi- ble, and fry in boiling lard. (See di- rections for frying.) Use a vegetable cutter, if you have one, for slicing the potato. Drop a few pieces at a time into the lard, and be sure to have the lard about three inches deep. Stir the slices occasionally, to keep them from overlapping the_ others. When a light brown, take oiit of the pan arid drain on a piece "of, brown paper, which you have put in a col- ander. Stand in the open oven, and continue frying. As you finish the second frying turn the first from the colander into a heated dish, and so continue till all the potatoes are fried. Serve hot. Garnish, if you wish, with parsley sprigs.

92. Pommes de Terre Frites corres- pond to 'the American dish of Sara- toga chips.-

93. L.yonnaise Potatoes.

94. Pommes de Terre a. la Lyonnaise.

95. 2 Pints of Cold Boiled Po'tatoes, Cut in Dice. 2 Onions. 2 Large Tablespoonfuls Butter. - Salt and Pepper to Taste.

96. Take cold boiled potatoes, and cut them into slices. Slice the onions fine. Put the lard into the frying pan and as it melts add the onions. Let them fry until half done, and then add the potatoes. Fry and stir gent- ly until the potatoes are a light yellow. They must not be fried brown or crisp, but merely saut6d, or smothered, in the onions. The dish is really Pommes de Terres Sautfies a, la Lyonnaise. When done, turn in- to a hot dish, garnish with chopped; parsley, and serve very hot, with beefsteak, etc.

97. Brabant Potatoes.

98. Pommes de Terre Brabant.

99. Cut the potatoes into small dice- shaped pieces and fry them for a few minutes in the lard. When half brown, take out of the lard and fin- ish frying in the butter to a light brown. When ready to serve, add three sprigs of chopped parsley, and salt and pepper, and the Juice of a lemon, and serve hot.

100. Potatoes & la Bourgeolse,

101. Pommes de Terre a, la Bourgeoise. 6 Potatoes. 1 Pint Gravy or Broth. 1 Onion. 1 Leak. Salt and Pepper to Taste. Take cold boiled potatoes and cut into quarters, and then drain and put Into a saucepan, and cover w^ith any meat gravy or soup stock that may have remained, and chopped onion, chopped leak, pepper and salt. Set on the stove and let stew or simmer (or half an hour. This is an -Excell- ent family dish, that can be made with left-over potatoes, and may be used for breakfast or luncheon.

102. Potatoes With Butter.

103. Pommes de Terre au Beurre. 18 Small New Potatoes. 1 Tablespoonful of Butter. 1 Tablespoonful Parsley, Select for this dainty dish small, round new potatoes, about the size of a marble. Boil them for about half an hour or twenty minutes, ac- cording to the touch when pierced with a fork. Then drain off water, peel quickly, and put into a sauce- pan, with a tablespoonful of butter. Let them brown lightly, and serve with Drawn Butter Sauce, in which you have put a tablespoonful of chopped parsley.

104. Potatoes & la Cr£ole.

105. Pommes de Terre a. la Crfiole.

106. Yolks of 2 Eggs. 2 Teaspoonfuls of Vinegar.

107. Salt and Pepper. Boil the potatoes according to re- cipe. Then take out of the water, drain and set to the side of the stove for five minutes, to evaporate. Then take off and pour over the following sauce: Blend one tablespoonful of flour with two of butter, and, as it melts, add about three large table- spoonfuls of water. Let it come to a boil, and take off the stove and add the yolk of an egg, which has been beaten very light. Add two teaspoon- fuls of vinegar. Beat well, and pour over the potatoes, and serve either hot or cold a. la salade.

108. Potatoes 11 la Dlable.

109. Pommes de Terre a, la Diable.

110. 2 Dozen New Potatoes, About the Size of

111. A Dash of Cayenne. Salt to Taste.

112. To appreciate this dish, one must first hear the funny old Creole story connected with its origin. Tradi- tion relates that Jean Marie, who was one of "dose no-count Creole, what love one good game of card, one good story, and one good glass wine wid Jacques and Jules more better than work for make money for his famine," was one day told by his wife, Madame Jean Marie, to "take dat basket and go for dat French market, and buy some of dose new pommes de terre." It was a familiar saying in the old quarter that Madame Jean Marie, who was the support of her large family, also wore the "culottes" or trousers. There were constant squabbles be- tween her and her good-for?nothlng spouse, but she frequently managed to make him help her a little in the "menage." On this particular day, -Monsieur Jean Marie resented her in- terference with his pleasure. Then, too, floating visions of his compan- ions at his dear familiar haunts, jeer- ing him as he passed with the market basket on his arm, and telling him, "Parbleu, but Jean Marie, you would make one good woman, ya-as!" rose before his mental vision. He rebelled against his wife's authority, and told her point blank that he would not go. ■Approaching him, with the market basket in her hand, the enraged wife shook her fist in his face, and told him if he "didn't make quick for go to dat market and get pommes de terres, dat she would show him de next world before it bin come." And she thrust the market basket in his hands. "Pommes de terre aux dia- ble!" cried out Monsieur Jean Marie, groundflinging the basket on the ground. Madame Jean Marie eyed him for one moment. Then going up to him, with a most determined air, she coolly picked up the basket and said in a tone of voice that he had learned to know too well: "Now, I is one patient woman, yas, mais I don't let no man 'aux diable' at me. Tou hear dat hein. Now, if you don't go for dat market, as I bin tell you, I gone make you eat one dish 9. la diable dat bin make you wish al

113. them, and, to still further "burn his tongue, and keep him from talk so long wid dose vieux camarades, Jacques and Jules," she added a good, dash of Cayenne. "Now," she said, as she brought the dish to the table in her anger, "I go'ne make you eat pommes de terre Si la diable, for sure!" But her revenge was neither long nor sweet. The improvised dish that was intended for a punishment proved such a success that Jean Ma- rie laughed heartily as he lolled back in his chair, and declared that he was going to "make three, four dol- lar quick for ax Jacques and Jules come to one grand dejeuner S. la tourchette, and eat some pommes de terre 3. la diable with him." And so the dish was christened, and the quaint name has remained to this very day. It is made as.follow^s:

114. Take nice, fresh new potatoes and boil them. (See recipe for boiling po- tatoes.) When done, take off and let evaporate, being careful not to have cooked them too much. Take a deep frying pan, and heat the lard to the boiling "point. When it begins to boil, drop in the potatoes, and let them fry for about five minutes. Lift out with a skimrner, drain quickly, and put them into a saucepan with two tablespoonfuls of melted butter into which you have rubbed well a teaspoonful of prepared mustard. Add a dash of Cayenne and two tea- spoonfuls of vinegar. Let it cook for three or four minutes, shaking con- stantly, and then take off. Add the yolks of two eggs, well beaten, and serve 'immediately with Grillades a. la Sauce or Grillades Panges. (See recipes.)

115. Ducliess Potatoes.

116. Pommes de Terre 9. la Duchesse.

117. i Dozen Boiled Potatoes.

118. The Yolt of 1 Egg.

119. Take one dozen boiled potatoes, mash them, and form into small square cakes. Criss-cross them grace- fully with a knife, brush with the yolk of an egg beaten in water or milk, and set in the oven to bake to a delicate brown.

120. Potatoes & la Farlslenne.

121. Pommes de Terre a. la Parisienne.

122. ^ Plat of Milk or Water. 2 Eggs.

123. Peel the potatoes and let them boil till tender in salt and water. Take them out of the water, and grate and mash them into a paste. Put this potato paste in a saucepan with a kitchenspoonful of butter and a half pint of milk or water, more or less, according to the dryness of the po- tatoes. Season lightly with salt, and add a teaspoonful of orange flow- er water, to give a pleasant taste.

124. Let all boil together, stirring con- stantly until a smooth and thick paste is formed. Then turn the mix- ture into another pan, in which you have already beaten two eggs until very, very light. Mix thoroughly, and make small boulettes or balls of this paste. Have ready a pan of boil- ing lard, place the boulettes in it, and when they are a beautiful gold- en brown take them out, drain and serve hot. The orange flower water may be omitted. The boulettes may also be sprinkled with fine white sugar, according to the true Parisian ■ style. The Creoles serve them with or without the sugar, according to taste,

125. Sweet potatoes may also be pre- pared after this manner, and are de- licious. The sweet potatoes are al- ways sprinkled with white sugar.

126. Potato Balls.

127. Pommes de Terre en Boulettes.

128. % Pint of Milk. 2 Eggs.

129. Parsley to Garnish.

130. Cook the potatoes as above, or use

131. cold left-over potatoes for this dish.

132. 'Mash the potatoes well, and add an

133. fequal quantity of cold left-over meat

134. tor pork, minced very fine. Sausage

135. taay also be used, with or without

136. the meat. Season well with salt and

137. ■pepper, minced parsley and shallots

138. or onions. Mix well with the yolks

139. of two eggs, and form into balls of

140. medium size. Brush with the whites

141. of the eggs, beaten to a stiff froth,

142. and fry in boiling lard. Serve with.

143. garnish of chopped parsley or with

144. meat gravy.

145. Potato ftucnelles.

146. Quenelles de Pommes de Terre

147. 6 Potatoes 1 Tablespoontul of Butter. 2 Eggs. Boil the potatoes, peel and mash Very fine. Add the butter and minced iparsley, and a half onion minced very fine. Add the yolks of the eggs, beaten very light, and then form the 'potatoes into balls and throw them 'for two minutes into boiling water. Take out, brush with the whites of the eggs, roll lightly in powdered bread crumbs, and fry in boiling lard. Drain and serve with fish, meat or any sauce.

148. Baked Potatoes.

149. Pommes de Terre Roties.

150. 6 or 8 Potatoes.

151. A Drawn Butter Sauce, or Sauce a la Hoi-

152. To bake potatoes without meat,

153. wash the potatoes well, set them In

154. the oven in their skins, and in about

155. an hour open the oven slightly and

156. take the potatoes ont, one by one.

157. in a cloth, and press lightly to see jf they are q,uite soft to the touch. Then either bring' to the table In their Jackets, as mainy prefer, or pare and serve witli a: Drawn Butter Sauce, or with daubes, meats, sautfes, etc., or with any fish or meats with gravies.

158. Stuffed Potatoes ft la Crfiole.

159. Pommes de Terre Farcies a, la Creole.

160. 6 or 8 Potatoes. Cliaurlce (Sausage) Forcemeat. 1 Tablespoonful of Butter.

161. This is a delightful Creole varia- tion for preparing potatoes. Select fine large potatoes, and have ready several ' nice Chaurice. Wash and peel the potatoes.

162. Potatoes may also be stuffed after washing, by peeling carefully and scooping out the insides nicely with a spoon or sharp-pointed knife. Then make a sausage forcemeat (see re- cipe), and heap up lightly on top. Butter, a baking dish nicely, • place the potatoes upon it, and let them bake in a slow oven for a half hour or forty-five minutes, till nicely browned, and send to the table hot.

163. Stuffed Potatoes, lienten Style.

164. Pommes de Terre a. la CrSme.

165. 6 Large Potatoes. The Tolk, of 1 Egg.

166. % Cuj of Milk or Cream.

167. % Teaspoonful of Crated Nutmeg.

168. Bake the potatoes in the oven, and, when done, cut one end and scoop out the meat without breaking the skin. Add the yolk of one egg, the butter, chopped parsley, salt and pep- per to taste, and the grated nutmeg, and moisten all with the cream or milk. Mix well and beat very light. Then refill the skins and return to the oven for' a few minutes, 'till very hot and slightly browned, and serve.

169. Stuffed Potatoes, Swiss Style.

170. Pommes de Terre Farcies Si la- Suisse.

171. 6 or 8 Potatoes. 1 Tablespoonful of Butter.

172. % Cup of Hot Milk.

173. 1 Teaspoonful ot Salt. Peppei: to Taste.

174. The Whites of 2 Eggs.

175. Bake the potatoes, and, when they are done, cut off the tops, and scoop out the meat into a hot bowl; mash very fine, and add the butter, the milk and salt and pepper. Some add a little grated Gruyere cheese; this is a matter of taste. Beat all till very light, and add the beaten whites •of two eggs, and stir lightly, Pill the potato skins with this prepara- tion, heaping the flaky potatoes nice- ly on top. Brush over lightly with the yolks of the eggs, set in the oven tfo brown and serve hot.

176. Potatoes as a Garnish.

177. Pommes de Terre pour Garniture, 6 Potatoes. Beef, Veal or Mutton Drippings. Select nice, round potatoes, if you wish to roast them with beef. Wash them, clean, boil, or, better, steam them; peel and lay them in the pan with the beef or mutton or veal, and let them brown awhile be- fore the meat is done, basting them when you baste the meat with the drippings from the roast. Place as a garnish around the roast, and bring to the table hot.

Nutrition, whole recipe (rough)

Counts 25 of 27 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 25 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Pea	1/2 cup (72g)	62
Orange	1 medium (131g)	62
Broccoli	1 cup chopped (156g)	55
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Cayenne	1 tsp (1.8g)	6
Black Pepper	1 tsp ground (2.3g)	6
Lettuce	1 cup shredded (36g)	5
Thyme	1 tsp dried (1.4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.