Cassell's dictionary of cookery

Potato Riee. — Boil two pounds of potatoes— potatoes are best for the purpose — mash them with two ounces of butter and four tablespoonfuls of boiling milk, and season with pepper and salt. Put them into a large colander, and press them through this on to a hot dish, and whilst doing so, shake the colander every minute or so, that the potatoes may fall lightly like rice. Serve very hot, with broiled steak or sausages. Time, about three-quarters of an hour. Probable cost of potatoes, Id. or l^d. per pound. Sufficient for four or five persons. Potato Rissoles. — Take two pounds of mashed potatoes, and mix with them two tablespoonfuls of chopped parsley. Make them up into balls the size of a small apple, dip them in egg and bread-crumbs, and fry in plenty of hot fat till they are equally and brightly browned. Drain them on blotting paper, and serve them piled high on a white doily. Time to fry, ten minutes. Probable cost of potatoes. Id. or lid. per pound. Sufficient for foiu' or five persons. Potato Rolls.— Take four large boiled potatoes, dry and floury. Mash them till they are smooth, and while they are still hot, mix with them a little salt, a table-spoonful of clarified butter, and half a pint of hot milk. When the mixture is lukewarm, add half a teacupful of yeast, and as much flour as will make a firm dough. Knead it well, cover with a cloth, and set it near the fire to rise. When it is sufficiently light, mould it into rolls, place these a little apart from each other on buttered tins, let them rise again for about ten minutes, and bake in a well-heated oven till they are finn, but they must not be too hard. Time to bake, about twenty minutes. Probable cost. Id. each. Sufficient, allow one for each person. Potato Salad. — Potato salad may be made all the year round %vith both new and old potatoes, and when plainly boiled is an agreeable accomi^animent to cold meat. Cold potatoes that are left may be served up in this way, and will form an appetizing dish. If the potatoes are boiled on purpose for the salad, small ones should be picked out, as they often prove wasteful when boiled with large ones. They should be boiled in their jackets, and should be peeled and sliced whilst warm. Make the salad two or three hours before it is wanted. Cut the potatoes into slices the third of an inch thick. Put these in layers into the salad bowl, and sprinkle over each layer a little pepper and salt, finely-chopped parsley, and, if liked, minced chives or shallot. Add oil and vinegar in the proportion of two table-spoonfuls of vinegar to three of oil, and stir them well into the salad. Garnish with sliced beet-root, pickled gherkins, olives, or herbs, or boil an egg hard, mince the yolk and the white separately, and place them in little heaps round the salad. A chopped bloater or two or three sardines finely minced may be stirred in with a potato salad as an occasional change, and tarragon vinegar may be substituted for plain vinegar.