Cassell's dictionary of cookery

Potato Flour, Miscellaneous Observations on.— Potato flour can be made into a jelly in the same way as aiTowroot. It must first be moistened with cold water, then put into a bowl, and boiling water very gradually poured on it, stirring all the time, and in a few minutes the jelly will be formed. A little salt or sugar may be mixed with the moistened flour before the warm water is added, and a little milk will make it very palatable. Potato flour boiled with milk and a little sugar forms one of the most palatable, wholesome, and cheap dishes of which a labouring man can partake, and cannot be too strongly recommended to cottagers, who ought always to convert a portion of their potato crop into floui-, to be used when fresh potatoes cannot be got. Potato Flour Pudding, Baked.— Boil the thin rind of a lemon, or any other flavouring that may be preferred, in a quart of milk. Mix three table- spoonfuls of potato flour to a smooth paste with a little cold milk, pour the hot liquid upon this, and stir it until it is cool. Add a little sugar, from three to five well-beaten eggs, and a little brandy or sherry if liked. Orange marmalade stirred into the pudding is by many considered an improvement. The pudding may be baked before the fire in an American or Dutch oven for twenty minutes. Probable cost, Is. Sufiicient for four or five persons. Potato Flour Pudding, Steamed.— Pour a pint of boiling milk, nicely flavoured, upon a smooth paste, made of three table-spoonfuls of potato flour mixed with a little cold milk ; add a little sugar and six well-beaten eggs. Butter a plain round mould rather thickly, and ornament it prettily with alternate rows of stoned raisins and candied fruits. Pour in the pudding, lay a piece of oiled paper upon it, and cover closely. Place the mould upon a plate turned upside down in a saucepan containing boiling water about three inches in depth, and be very careful that the water does not overflow the top. Keep the water boiling until the pudding is done enough. Turn it carefully upon a hot dish, and send sweet sauce to table in a tureen. If a richer pudding is required, cream may be used instead of milk. Time to steam, an hour and a half. Probable cost, if made with milk. Is. Sufficient for four or five persons. Potato Flour, Soufflé.— Rub the rind of half a lemon upon two or three lumps of sugar until the yellow part is taken oft". Put these into a saucepan with half a pint of milk or cream, two ounces of fresh butter, and three table-spoonfuls of sugar. Stir into the hot milk three ounces of potato flour that has been mixed smoothly with a little cold milk, and continue to stir the cream over the fire until it boils. Add the well-beaten yolks of three eggs, and, separately, the whites of five whisked to a firm froth. Pour the preparation into the lining of a soufile dish, round which has been fastened a band of oiled paper, to prevent the souffle overflowing the sides whilst POT (623) POT in the oven. Bake in a well-lieated oven, and Be careful to turn the souffle round two or three times, that it may be equally baked. Serve the moment it comes out of the oven, or it will fall. It should have risen to twice its original height. Time to bake, nearly half an hour. Probable cost, Is., if made with milk. Sufficient for five or six persons.