THE HOME.

Globe, Volume XXIII, Issue 2262, 2 July 1881, Page 4

THE HOME.

Potato Balls. —Steam 21b of mealy potatoes, and beat them until they are quite smooth and free worn lumps. Mix with them 2oz of fresh bu- ter, a teaspoonful of solt, and two teaspoonsfu. o£ boiling cream or milk. Make them into balls the size of a walnut, brush each over with beaten egg, and fry in hot butter until they are nicely browned. If liked, a little grated ham, a finely minced shallot, or a little chopped parsley, may be added to the potatoes, and tho mixture may be bound together with the yolk of an egg. Send good brown gravy to table with tho potato balls. Time, ten minutes to fry the potatoes. Sufficient for four or five persons. Bbbe Olives. —Cut thin slices of steak 2in by 6in, put on each at one end a piece of well-flavored pork sausage meat, or forcemeat, the size of a pigeon’s egg ; roll up each olive tightly and neatly, and tie it up with a piece of thread. Fry them in hot butter until they begin to take color, then take them out, remove the string from each, and lay them by. Fry some onions a gold color in butter, add a very little flour, sweet herbs, a few mushroom trimmings, pepper and salt quant, svff., and moisten with some very good gravy or stock ; let the sauce boil, then strain it, and carefully lay the olives in it to simmer till done and ready to be served ; the sauce should cover them in the saucepan.