Cassell's dictionary of cookery

of uniform size. Wash tl warm water, and scrub the bnish. Put them in the o-v oven, and bake until don? let them remain in the o' cooked, or they -wall become 1 Serve, neatly folded, on £ send pats of butter to table cooks cut a little slice from t after it is baked. Mix with minced shallot, a little pep quarter of an oimce of but' lid, and serve hot. Time t of a good size. Probable cost of potatoes, Id. and 1 Jd. per pound. Sufficient, allow two for each person. Potatoes, Beef Steak and Fried, {see Beef Steak and Fried Potatoes). Potatoes, Beef-steaks with (French fashion). — Take some thin sUces of rump of beef, flatten them, and season with a little salt, pepper, &c. Dip these slices into a little butter, that the gravy may not drop out whilst broiling. Have some parsley chopped very fine and mixed with butter, salt, pepper, lemon, &c. When the beef-steaks are done, put the above ingredients under the steaks, and all around fried potatoes of a fine brown colour. Glaze the beef-steaks; you may serve them with difrent sauces, as mushroom, oyster, and sauce béarnaise. Potatoes, Beignets of. — Take some itatoes ; roast them, take off their jackets and )uiid them with a little salt, cream, a little itter, and a glass of brandy. A whole egg lould be added whilst pounding till the paste so thick as to be easily formed into balls. et the ]mste cool. When the balls have been ade shake flour over them, fry them in butter, id serve with sugar sifted over them. Potatoes, Boiled.— When about to boil otatoes, pick them out as nearly as possible of ae size, or the large ones will be hard when the nail ones are reduced to pulp. If this cannot asily be done, cut them to one size. Wash hem well, remove the specks or eyes, and pare hem as thinly as possible, not only to avoid raste, but because the best part of the potato s near the skin. As they are pared, throw them nto cold water, and let them remain in it until vanted. An iron saucepan is preferable to a in one for cooking them, as it prevents them 3oiling so fast, and the more slowly they are aoiled the better. Put them into a saucepan with barely enough cold water to cover them, and as 50on as the water boils thi-ow in a little more 2old water. This will check the heat,; and keep the potatoes from brealring before they are done through. Thrust a fork into them occasionally ; and as soon as they are soft take them iip, pour off the liquor, and let them stand by the side of the fire with the saucepan partially uncovered tiU the moisture has evaporated and they are quite dry. If they are allowed to remain in the water after they are done enough, they will certainly be spoilt. Serve very hot. "\\Tien. potatoes are done before they are wanted, they should be drained and left in the saucepan by the side of the fire, and instead of the lid a folded cloth should be laid over them. This will absorb the moisture and keep them hot and in good condition for some time. In order to make boiled potatoes look floury, boil and drain them as above, and whilst they are drying by the side of the fire shake the saucepan vigorously every minute or two. This will give them a verj- good appearance, but it is rather wasteful, as a good portion of the potato sticks