nd cover with cold water; let stand several hours,
"pick up" in small pieces. Wash, pare and cut potatoes in small cubes,
measure them, soak in cold water for an hour; cook with fish in boiling
water until potatoes are soft. Drain through a sieve until quite dry;
return to sauce-pan in which they were cooked, mash thoroughly that
there may be no lumps left in potatoes. Add butter, egg and pepper. Beat
with a slotted wooden spoon until very light. Season with salt if
necessary. Take up by rounded tablespoons, place in croquette basket and
fry one minute in deep hot Cottolene (frying six fish balls at a time);
drain on brown paper. Allow fat to reheat between fryings.

MAITRE D'HOTEL BUTTER

PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half
teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in
the order given; also one-half tablespoon finely chopped parsley, and
three-fourths tablespoon lemon juice, drop by drop, beating constantly.
This is used as a dressing for certain kinds of fish.

INDEX

PAGE

Alabama Salad 50

Ambrosia 27

Anise Seed Wafers 27

Apple, Baked 160
Baked and Stuffed with Figs 138
Cake with Lemon Sauce 37
Crab, Spiced 147
and Date Salad 174
Pie (Plain Paste) 124
Rings 173
Sauce, Chantilly 17
Sauce, Spiced 38
Thorn 171

Apricot Dumplings 161
Frozen 117
Sauce, Dried 46

Asparagus, Cream of 66
Salad 72
Tips in Croustades 85
with Butter Sauce 70

Banana Baked (Sult