Cassell's dictionary of cookery

Potato Puffs.— Put three table-spoonfuls of new milk into a clean saucepan with a couple of ounces of fresh butter, the thin finely-minced rind of a small lemon, and two table-spoonfuls of sifted sugar. Let the milk heat very gently until the butter is dissolved. Add gradually three ounces of boiled potatoes, dry and floury, and beat the mixture until it is light and perfectly free from lumps. Stir in the well-beaten yolks of three eggs, and just before the puffs are to be baked the whites whisked to a firm froth. Butter some small patty-pans. Put the mixture into them, and bake in a well-heated oven. Sift powdered sugar thickly over them, and serve very hot. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for half a dozen puffs. Potato Puffs (another way) — Bake two large potatoes. When done enough, burst them open and scoop out the contents with a spoon. Beat them until quite smooth, and mix with them two ounces of flour, a pinch of salt, a little grated nutmeg, a heaped table-spoonful of sugar, half an ounce of butter, and a wellbeaten egg. Divide the mixture into small cakes, fry them in hot fat till they are nicely browned, drain them on blotting paper, and serve very hot. Send white sauce to table with them. Time to fry, four or five minutes. Probable cost, 3d. Sufficient for one person. Potato, Pviree of.— Peel and wash a pound of good potatoes. Boil and drain them, and beat them up with a fork. Stir in with them a quarter of a pint of good broth or thick cream, and pass them through a wire sieve. Put the juice into a saucepan with two ounces of butter and a little pepper, and stir it over a gentle fire until it is quite hot. Pour it into the centre of a hot dish, and arrange delicately-broiled cutlets — mutton, pork, or lamb — in a circle round it. Time, five or six minutes to heat the puree. Probable cost, 8d. if mixed with cream. Sufficient for a small dish. Potato Puree (another way). — Take some potatoes well boiled and well drained, pound them in a mortar, moisten with good broth and salt, then rub them through a sieve; when done, put the pm-ee to warm in a stewpan, and add two ounces of fresh butter. Puree must be thinner than mash. Put fried bread round the puree. Sometimes cream may be used instead of broth; but it is not so wholesome, besides being much dearer. Potato Ribbons. — Wash and peel half a dozen large kidney potatoes, and let them lie in cold water for a few minutes. Cut them into ribbons, round and round, like an apple, and POT (628) POT keep the strips as nearly as possible of one width. They must not be too thin or they will break. Fry them in plenty of hot fat until they are lightly browned. Drain them on a wire sieve, and sprinkle a little pepper and salt over them. Serve on a hot dish. Time to fry, eight or ten minutes. Probable cost of potatoes, Id. or 2d. per pound. Sufficient for three or four persons.