Cassell's dictionary of cookery

pan with one large onion and one head of celery also sliced up. Add four ounces of fresh butter, a little pepper, salt, and grated nutmeg. Set the pan on a slow fire, let the contents simmer, stirring occasionally, till they are nearly reduced to a sort of puree. Add thi-ee pints of good white consomme, then let the potatoes boil gently by the side of a moderate fire for half an hour, pass them through the tamis, and after having removed the puree into a soup-pot, add, if required, a little more consomme, and set the puree on the fire to boil gently by the side of the stove, in order to clarify it in the usual way required for other purees of vegetables. Just before serving add a pint of boiling cream, a pat of fresh butter, and a little pounded sugar. Potato Starch. — Potato starch is useful for thickening white sauces and preparing potages au gras. For these purposes it should bo beaten up with a small quantity of the liquid and added to the sauce, taking care to stir it continually until mixed. Potato Starch, Adulteration bymeans of. — The starch of the potato is often used for the adulteration of the higher-priced starches, or sago, tapioca, and arrowroot. It is also added to cocoa, honey, butter, lard, and many other articles. Potato Stuffing for Geese [see Stuffing, Potato]. POT POT Potato Stuffing for Goose and Sucking Pig. — Wash and peel three or four large sound potatoes, and cut them into very small pieces. Put them into a stewpan with two ounces of butter, a table-spoonful of finelyshred parsley, a little pepper, salt, and grated nutmeg, and, if liked, a finely-minced onion. Cover closely, and let them steam over a gentle fire until they are three parts cooked; they must not be so soft that they wiU fall to pieces. Shake the saucepan now and then to keep them from burning to the bottom. Mince the liver of the pig or goose, and put it with the potatoes. Stir the mixture over the fire for a minute or two, and it will be ready for use. If liked, one or two cold fried sausages may be freed from skin, cut up small, and used instead of the liver. Time to steam the potatoes, about twenty minutes. Probable cost, 6d. Sufficient for one small pig. Potato Stuffing for Sucking Pig {see Pig, Sucking, Potato Stuffing for). Potato, Sweet. — After the introduction of the potato into this country it used to be confounded with this plant, which it resembled and from which it received its name. The sweet potato was originally a Malayan plant, and was brought into England long before the introduction of the potato. It was considered a great delicacy, and was made into a confection. It is still cultivated to a certain extent in Spain and the South of France. Shakespeare alludes to the sweet potato in his Merry Jf'ives of Windsor — " Let the sky rain potatoes and hail kissing-comfits." Besides being used in Spain and France, the sweet potato is largely eaten in tropical America. It may be employed as food by way of a substitute for the potato.