Cassell's dictionary of cookery

Potato Salad (a French recipe). — The following is a good formula for the simple but delicious potato salad of a Parisian hotel : — Cut ten or twelve cold boiled potatoes into slices from a quarter of an inch to half an inch thick ; put these into a salad bowl with four tablespoonfuls of tarragon or plain vinegar, six table-spoonfuls of best salad-oil, one tablespoonful of minced parsley, and pepper and salt to taste. Stir well, that all the ingredients may be thoroughly mixed. Potato salad should be made two or three hours before it is required for the table. Anchovies, olives, or any jDickles may be added to it, and also bits of cold beef, chicken, or turkey, if desired. It is excellent, however, without these. Potato Salad (a German recipe). — Cut the potatoes into slices the third of an inch thick, and sprinkle a little pepper and salt amongst them. Cut two or three rashers of bacon into very small pieces, and fry these over a gentle fire until they are lightly browned. Pour into the pan with them haK a cupful of water and half a cupful of vinegar, let the bacon simmer in this for a minute, and pour the sauce over the potatoes. If after soaking a little time the salad looks dry, add half a cupful of milk. Time, five or six minutes to make the salad dressing. Probable cost of potatoes. Id. to lid. per pound. Potato Sandwiches.— Cut a pound of cold roast beef into slices, and fry these gently in hot fat for two or three minutes. Take them up, drain them, and spread over them on both sides a layer of mashed potatoes a quarter of an inch thick. Dip them into egg and breadcrumb, and fry in hot fat till they are lightly browned. Serve piled on a white napkin. Time to fry the sandwiches, five or six minutes. Potato Snow. — Choose fine white potatoes free from spots. Wash them well, put them in their jackets into a saucepan, and barely cover them with cold water. Let them boil gently until they begin to crack, then pour the water from them, let them drain, and then dry by the side of the fire until they fall to pieces. Take away the skins, and lay the hot dish on which the potatoes are to be served before the fire. Rub the potatoes through a hot wire sieve, so that they shall fall lightly upon the dish, and on no account disturb them after they have fallen. Serve very hot. Time, thirty to forty minutes to boil the potatoes. Probable cost, 1d. or 1½d. per pound. Sufficient, three potatoes for one person. Potato Souffle. — Bake six or eight large potatoes, and when they are done enough burst the skins, and scoop out the floury part with a spoon. Take a quarter of a pound of tliis flour and mix with it two table-spoonfuls of finelysifted sugar, an ounce of butter, half a pint of boiling cream pleasantly flavoured with lemon- POT ( 629 ) POT rind or cinnamon. Beat the mixture until it is quite smooth, then add the well-beaten yolks of foul- eggs, and, separately, the whites of six eggs whisked to a firm froth. Pour the souffle into a buttered souffle tin, round the top of which has been secured a broad band of oiled paper to prevent the souffle overflowing its sides, and bake in a well-heated oven. tServe the souffle the moment it is taken from the oven. If a proper souffle tin is not at hand, a deep pie-dish may be substituted for it. Probable cost, 2s. Sufficient for five or six persons.