Potatoes, Mashed (another waj-). — Mashed potatoes are ordinarily prejjared by crushing the hot dressed tubers with a rolling- pin or the back of a spoon, the tubers being- placed in a bowl or dish, or on a pie-board. A little millc, butter, and salt may be added or not, according to taste, and the jjotatoes may either he at once served up, or pressed into forms, browned off in the oven, and then served. Potatoes Mashed and Browned. — BoU a pound of mealy potatoes in their skins. When done enough, peel them, throw them into a bowl, and beat them lightly with an ounce of butter, two table-sjjoonfuls of cream or milk, a little pepper and salt, and the yolk of an egg. Butter a pie-dish, turn the mashed potatoes into it, brush over with the white of an cgg„ ornament cin the top, and brown in a quick oven. Serve the potatoes in the dish. Time, about a quarter of an hour to boil the potatoes, ten minutes to brown them. Probable cost, 5d. Sufficient fc^r two persons. Potatoes, Mashed, Cod with {see Cod with Mashed Potatoes). Potatoes, Mashed, with Onions.— Boil and dry the potatoes, and mash them ac- cording to the directions given above, and whilst mashing mix with them two or three onions which have been boiled till soft and finely minced. The quantity of onion used will of course be regulated by taste. Some cooks, when t}ae flavour is very much lilted, chop up a raw onion, and mix it with the potatoes. Time, from half an hour to an hour to boil POT ( 63.3 ) POT the potatoes. Probable cost, Id. or Ijd. per pound. Sufficient, two pounds of potatoes for four or five persons. Potatoes, Mock New, in Cream. — Wash and peel a number of old jiotatoes of a small size, and cut them down to the size of new potatoes. Boil them in salt-and-water for eight or ten minutes, then pour off the liquid, cover with a cloth, and let them steam by the side of the fire for ten minutes. Almost cover them with cream, sprinkle a little salt✪ Potatoes, Mashed and Browned over them, and let them simmer very gently until they are quite done enough, but whole. Lift them out carefully with a spoon, poui- the cream over them, and oorv^ verv hot. If preferred, white sauce may of cream. Time, half an hour, of potatoes, Id. or 1 Jd. per pou a dozen for each person. Potatoes Moulded wit — Mash some potatoes till q\ bind them together with one oi eggs. Put them into a dish, a- a dome-like form high in the the surface, and afterwards dr fork gently over it, and sprin finely-grated Parmesan. Pu butter here and there upon potatoes till they are brightly very hot. Probable cost, 7d. pounds of potatoes for four or Potatoes, New, Boile^ dug new potatoes. Wash tl off the skin with a flannel i Throw them into boiling which a sprig of mint may be is not disliked, and let the untU they are quite tende: liquid, and let them stand 1 fire with the lid only half on they are thoroughly di-y. P into a hot vegetable tureen, over this, and serve very In should be cooked before they four hours out of the gi agTceable to the taste, they so digestible as fully-grown bon, fifteen to thirty mini size. Probable cost. Id. to Sufficient, thi-ee pounds for s' ✪ Potatoes, Scalloped

AI-modernized reading of the original text

Potatoes, Mashed (another way). — Mashed potatoes are ordinarily prepared by crushing the hot dressed tubers with a rollingpin or the back of a spoon, the tubers being placed in a bowl or dish, or on a pie-board. A little milk, butter, and salt may be added or not, according to taste, and the potatoes may either he at once served up, or pressed into forms, browned off in the oven, and then served. Potatoes Mashed and Browned. — BoU a pound of mealy potatoes in their skins. When done enough, peel them, throw them into a bowl, and beat them lightly with an ounce of butter, two table-spoonfuls of cream or milk, a little pepper and salt, and the yolk of an egg. Butter a pie-dish, turn the mashed potatoes into it, brush over with the white of an egg, ornament cin the top, and brown in a quick oven. Serve the potatoes in the dish. Time, about a quarter of an hour to boil the potatoes, ten minutes to brown them. Probable cost, 5d. Sufficient for two persons. Potatoes, Mashed, Cod with {see Cod with Mashed Potatoes). Potatoes, Mashed, with Onions.— Boil and dry the potatoes, and mash them according to the directions given above, and whilst mashing mix with them two or three onions which have been boiled till soft and finely minced. The quantity of onion used will of course be regulated by taste. Some cooks, when the flavour is very much liked, chop up a raw onion, and mix it with the potatoes. Time, from half an hour to an hour to boil POT ( 63.3 ) POT the potatoes. Probable cost, Id. or Ijd. per pound. Sufficient, two pounds of potatoes for four or five persons. Potatoes, Mock New, in Cream. — Wash and peel a number of old potatoes of a small size, and cut them down to the size of new potatoes. Boil them in salt-and-water for eight or ten minutes, then pour off the liquid, cover with a cloth, and let them steam by the side of the fire for ten minutes. Almost cover them with cream, sprinkle a little salt over them, and let them simmer very gently until they are quite done enough, but whole. Lift them out carefully with a spoon, poui- the cream over them, and serve very hot. If preferred, white sauce may of cream. Time, half an hour, of potatoes, Id. or 1 Jd. per pou a dozen for each person. Potatoes Moulded wit — Mash some potatoes till q\ bind them together with one oi eggs. Put them into a dish, aa dome-like form high in the the surface, and afterwards dr fork gently over it, and sprin finely-grated Parmesan. Pu butter here and there upon potatoes till they are brightly very hot. Probable cost, 7d. pounds of potatoes for four or Potatoes, New, Boiled dug new potatoes. Wash tl off the skin with a flannel i Throw them into boiling which a sprig of mint may be is not disliked, and let the untU they are quite tende: liquid, and let them stand 1 fire with the lid only half on they are thoroughly di-y. P into a hot vegetable tureen, over this, and serve very In should be cooked before they four hours out of the gi agTceable to the taste, they so digestible as fully-grown bon, fifteen to thirty mini size. Probable cost. Id. to Sufficient, thi-ee pounds for s'

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Potatoes, Mashed and BrownedPotatoes, Mashed, with OnionsPotatoes, Mock New, in CreamPotatoes, Scalloped

Cassell's dictionary of cookery