Cassell's dictionary of cookery

er on a sieve, to clear them from fat, and serve very hot. The potatoes may be either put on a separate dish or placed round the joint they are to accompany. Time to boil the potatoes, about a quarter of an hour ; to brown them, one hour or more. Probable cost' of potatoes, Id. or Hd. per pound. Allow two or threeu for each person. Potatoes, Casserole of {see Casserole of Potatoes). Potatoes, Choosing of.— There are so many sorts and sizes of potatoes, and tastes differ so much with regard to them, that it is scarcely possible to give a general rule as to choosing them. it is best to buy them with the mould hanging about them; that they are freshly dug should not be removed until they are to be used. Yellow-looking potatoes and reddish-coloured ones white. Potatoes are more valuable when they are of a moderate size, free from blemish than when they are large. Potatoes, Cold, Fried CutCut up half a dozen firm potatoes into slices a quarter of an inch thick; put them into a saucepan with two ounces of butter, and shake them over the fire till lightly browned. Sprinkle over them pepper and salt, a tablc-spc parsley, a tea-spoonful of vinegar and the juice of half a small lemon, a table-spoonful spoonful of good brown gravy, and not. Serve very hot. Tim fry the potatoes. Probable cost, 4d. or 5d. Sufficient for two or thi-ee persons. Potatoes, Cold, to Hashed potatoes are left after being boiled, they may be sent to table again in two or three different ways. They may be mixed with cabbage and made into colcannon (see Colcannon); made into a salad (see Potatoes en Salade); may be warmed with cream or milk (see Potatoes a la Creme); and warmed thus, they may be sliced and fried (see Potatoes Fried in Slices), or they may be hashed and fried, as follows:—Melt about two ounces of butter or dripping in a frying-pan, fry the potato in this, into this, season with pej^p keep stirring them about until they are hot. Serve immediately. Or take the remains of mashed potatoes till they are quite With one pound of the pulped potatoes mix two spoonfuls of flour, a little pepper and salt, one ounce of butter, and as much milk as will moisten the beat potatoes. plain mould, and bake in a moderate oven until they are nicely browned. Serve hot. take the remains of mashed potatoes as they come from the table. Put into a small mould, and leave it till the next day. Half an hour bcfor turn them out, cut them into slices a third of an inch thick, and brown them in a hot oven. Potatoes en Salade.- slice potatoes, and season them with vinegar, salt, pepper, and finely-sliced gherkins, beet-root, or cucumber. Potatoes, Fish Soup with (see Fish Soup T/ith Potatoes). Potatoes, Forced (a, French recipe).— Take two large kidney potatoes, wash and peel them, cut them in half lengthwise ; scoop out the inside carefully with a spoon, leaving the outer part about the thickness of a penny-piece. Take two large roasted potatoes, two shallots chopped fine, a piece of butter the size of an egg, a little piece of fat bacon, a pinch of parsley and chives chopped fine ; pound all with pepper and salt, form into a paste, butter the insides of the potato-shells, and fill them with this paste, in which let the upper part be convex ; butter a baking-tin with fresh butter, put your potatoes on it, and bake them in a moderate oven ; in half an hour, if the upper and under parts are browned, serve. — A. Von Kochheim.