liked, a very little minced parsley, egg, and bread crumbs.
[Illustration: POTATO RISSOLES.]
_Mode_.--Boil and mash the potatoes by recipe No. 1145; add a seasoning
of pepper and salt, and, when liked, a little minced parsley. Roll the
potatoes into small balls, cover them with egg and bread crumbs, and fry
in hot lard for about 10 minutes; let them drain before the fire, dish
them on a napkin, and serve.
_Time_,--10 minutes to fry the rissoles.
_Seasonable_ at any time.
_Note_.--The flavour of these rissoles may be very much increased by
adding finely-minced tongue or ham, or even chopped onions, when these
are liked.
QUALITIES OF POTATOES.--In making a choice from the many
varieties of potatoes which are everywhere found, the best way
is to get a sample and taste them, and then fix upon the kind
which best pleases your palate. The Shaw is one of the most
esteemed of the early potatoes for field culture; and the Kidney
and Bread-fruit are also good sorts. The Lancashire Pink is also
a good potato, and is much cultivated in the neighbourhood of
Liverpool. As late or long-keeping potatoes, the Tartan or
Red-apple stands very high in favour.
POTATO SNOW.