POTASS.® LIQUOR.— This is a solution of potash. It is very good in indigestion, acid eructations, heart- bum, &c. It neutralizes acid, and counteracts the morbid tendency of the stomach to acid secretion. Dose — 10 drops, gradually increased to 40. It should be diluted. Take it in a bitter decoction. POTATOES. — Much attention has been recently drawn to the fact, that the produce of potatoes may be much increased by plucking off the blossoms from the plants producing them. This important observation has been completely confirmed by M. Teller, the Director of the Agricultural Society of Darmstadt. In 1839, two fields of the same size, lying side by side, and manured in the same man- ner, were planted with potatoes. When the plants had flowered, the blossoms were removed from those in one field, while those in the other field were left untouched. The former produced forty. seven"bolls, the latter only thirty-seven bolls. POTATOES, to Boil.— Boil in a saucepan without lid, with only suffi- cient water to cover them ; more would spoil them, as the potatoes contain much water, and it requires to be ex- pelled. When the water nearly boils, pour it off, and add cold water, with a good portion of salt. The cold water sends the heat from the surface to the centre of the potatoe, and makes it mealy. Boiling with a lid on, often produces cracking. New Potatoes should be cooked soon after having been dug ; wash well, and boil. The Irish, who boil potatoes to per- fection, say they should always be boiled in their jackets ; as peeling them for boiling is only offering a premium for water to run through the potatoe, and rendering it sad and unpalatable ; they should be well washed, and put into cold water. "Stop," says one, “till I immortalize my dear old mother's receipt ; — * To dress a potatoe, wash it well, but let there be no scraping. At the thickest end cut off a piece the size of a six- pence.’ This is the safety-valve by which the steam generated i-n the pota- toe, escapes ; and such escape prevents cracking. Pour all the water off and let the skins be thoroughly dry before peeling. POTATOES, to Escalop. — Boil the potatoes ; then beat them fine in a bowl with cream, a lump of butter and salt ; put them into escalop shells ; smooth the top ; score them ; lay thin slices of butter on the top of them ; put them into a Dutch oven to brown before the fire. POT 319 POT POTATO FRITTERS. Boil two large potatoes, scrape them fine ; beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stew- pan, and drop a spoonful of the batter at a time into it. Fry them ; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert spoonful of peach-leaf or almond water, and some white sugar✪ Potato Fritters warmed together : not to be served in the dish. Another Way. — Slice potatoes thin, dip them in a fine batter, and fry. Serve with white sugar, sifted over them. Lemon peel, and a spoonful of orange-flower water, should be added to the batter. POTATOES, to Fry. — Cut them into thin slices ; fry them brown, either in butter or beef gravy, or batter.

AI-modernized reading of the original text

POTASS. LIQUOR.— This is a solution of potash. It is very good in indigestion, acid eructations, heartbum, &c. It neutralizes acid, and counteracts the morbid tendency of the stomach to acid secretion. Dose — 10 drops, gradually increased to 40. It should be diluted. Take it in a bitter decoction. POTATOES. — Much attention has been recently drawn to the fact, that the produce of potatos may be much increased by plucking off the blossoms from the plants producing them. This important observation has been completely confirmed by M. Teller, the Director of the Agricultural Society of Darmstadt. In 1839, two fields of the same size, lying side by side, and manured in the same manner, were planted with potatoes. When the plants had flowered, the blossoms were removed from those in one field, while those in the other field were left untouched. The former produced forty-seven bolls, the latter only thirty-seven bolls. POTATOES, to Boil.— Boil in a saucepan without lid, with only sufficient water to cover them ; more would spoil them, as the potatoes contain much water, and it requires to be expelled. When the water nearly boils, pour it off, and add cold water, with a good portion of salt. The cold water sends the heat from the surface to the centre of the potatoe, and makes it mealy. Boiling with a lid on, often produces cracking. New Potatoes should be cooked soon after having been dug ; wash well, and boil. The Irish, who boil potatoes to perfection, say they should always be boiled in their jackets ; as peeling them for boiling is only offering a premium for water to run through the potatoe, and rendering it sad and unpalatable ; they should be well washed, and put into cold water. "Stop," says one, “till I immortalize my dear old mother's receipt ; — * To dress a potatoe, wash it well, but let there be no scraping. At the thickest end cut off a piece the size of a sixpence.’ This is the safety-valve by which the steam generated in the potato escapes ; and such escape prevents cracking. Pour all the water off and let the skins be thoroughly dry before peeling. POTATOES, to Escalop. — Boil the potatoes ; then beat them fine in a bowl with cream, a lump of butter and salt ; put them into escalop shells ; smooth the top ; score them ; lay thin slices of butter on the top of them ; put them into a Dutch oven to brown before the fire. POT POT POTATO FRITTERS. Boil two large potatoes, scrape them fine ; beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in a stewpan, and drop a spoonful of the batter at a time into it. Fry them ; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert spoonful of peach-leaf or almond water, and some white sugar warmed together : not to be served in the dish. Another Way. — Slice potatoes thin, dip them in a fine batter, and fry. Serve with white sugar, sifted over them. Lemon peel, and a spoonful of orange-flower water, should be added to the batter. POTATOES, to Fry. — Cut them into thin slices ; fry them brown, either in butter or beef gravy, or batter.

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