Potato Croquettes En Surprise

Ingredients

• salt
• pepper

Directions

1. Make potato croquette mixture, omitting parsley ; shape in femall nests and fill with creamed chicken, shrimps or peas; cover nests with croquette mixture ; then roll in form of croquettes ; dip in crumbs; o.^^ and crumbs again; fry in deep fat and drain on brown paper.

2. As Taught in the Boston Cooking School.

3. VEGETABLES.

4. DISKED POTATOES (FRENCH FRIED.)

5. Pare raw jiotatoes and cut in i)i('ces Icngtinvise ; soak in salt water 1 hour; fry in hot lard until tender and brown turning often; drain on brown paper; sprinkle with salt and serve.

6. Mrs. G. P. Orr.

7. ESCALLOPED (KENTUCKY POTATOES.)

8. Pare several raw potatoes and slice thin; lay in a <lish in layers, sprinkling salt, pepper, a little tlour and dots of butter between each layer; add hot milk unt^l it may be seen through top laj'er; bake l^^ hours or until potatoes are soft.

Nutrition, whole recipe (rough)

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