and crumbs of bread; then fry them of a light
brown for table; five balls for a corner dish.

_Croquets of Potatoes._

Boil some potatoes in water, strain them, and take sufficient milk to
make them into a mash, rather thick; before you mix the potatoes put the
peel of half a lemon, finely grated, one lump of sugar, and a pinch of
salt; strain the milk after heating it, and add the potatoes; mash them
well together; let the mash cool; roll it into balls of the shape and
size of an egg; let there be ten or twelve of them; brush them over with
the yolk of egg, and roll them in crumbs of bread and a pinch of salt.
Do this twice over; then fry them of a fine brown colour, and serve them
with fried parsley round.

_Potatoes, to fry._

After your potatoes are nicely boiled and skinned, grate them, and to
every large table-spoonful of potatoes add one egg well beat, and to
each egg a small spoonful of cream, with some salt. Drop as many
spoonfuls as are proper in a pan in which is clarified butter.

_Potatoes, to mash._

After the potatoes are boiled and peeled, mash them in a mortar, or on a
clean board, with a broad knife, and put them into a stewpan. To two
pounds of potatoes put in half a pint of milk, a quarter of a pound of
butter, and a little salt; set them over the fire, and keep them stirred
till the butter is melted; but take care they do not burn to the bottom.
Dish them up in what form you please.

_Potatoes, French way of cooking._

Boil the potatoes in a weak white gravy till nearly done; stir in some
cream and vermicelli, with three or four blades of mace, and let it boil
till the potatoes are sufficiently done, without being broken.

_Potatoes, a-la-Maitre d'hotel._

Cut boiled potatoes into slices, not too thin; simmer them in a little
plain gravy, a bit of butter rubbed in a little flour, chopped parsley,
pepper, and salt, and serve hot.

_Rice, to boil._

To boil rice well, though a simple thing, is rarely well done. Have two
quarts of water boiling, while you wash six ounces of rice, picked
clean. Change the water three or four times. When the rice is clean,
drain and put it into the boiling water. Boil twenty minutes; add three
quarters of a table-spoonful of salt. Drain off the water well--this is
the most essential point--set it before the fire, spread thin to dry.
When dry, serve it up. If the rice is not dry, so that each grain
separates easily from the others, it is not prop