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The 1918 Fanny Farmer Cookbook
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7
8
Potato Curls
Wash and pare large long potatoes. Shape with a potato curler, soak one hour in cold water,
drain, dry between towels, fry in deep fat, drain, and sprinkle with salt.
Potato Croquettes
2
cups hot riced
potatoes
Few grains cayenne
2
tablespoons
butter
Few drops onion
juice
1
1
/2 teaspoon salt
Yolk 1 egg
/8 teaspoon pepper
1
teaspoon finely
chopped parsley
1
/4 teaspoon celery
salt
Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs
again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a
variety
of forms. The most common way is to first form a smooth ball by rolling one rounding
tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten
ends.
3
9
French Potato Croquettes
2
cups hot riced
potatoes
Yolks 3 eggs
tablespoons butter
/2 teaspoon salt
Few grains cayenne
2
1
Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at
ends.
Roll in flour, mark in three places on top of each with knife−blade to represent a small French
loaf. Fry in deep fat, and drain on brown paper.
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Chapter XX − POTATOES
364
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