The economical cook book

These are used as a relish for breakfast. Cut cold boiled potatoes in dice, season with pepper and salt ; put in a stew-pan a tablespoon heaping full of butter, melt it and add the same of flour, stir until smooth, then pour in nearly a pint of new milk ; when it begins to thicken, stir in the potatoes, with a teaspoonful of chopped parsley ; simmer until the potatoes are thoroughly hot, and serve in a covered dish. Roast Potatoes. Pick out fine large potatoes, wash them very clean and put them in a hot oven in a dripping-pan, and bake them nearly or quite an hour ; try them—when soft, they are done. Serve in an open dish. Baked Potatoes. Pare them thin, wash in plenty of cold water, and put them around beef or mutton about three-quarters of an hour before the meat is done. They will brown very nicely without turning or much attention. When you baste the meat, let them have their share. * Potato Snow. Boil the potatoes, dry them, and rub them, a few at a time, through a colander, into the dish you serve them in, letting them heap up a little in the middle. Do it quickly or they will get eold. Potato Balli. Boil eight potatoes ; dry them until white and mealy ; then mash them with a piece of butter the size of an egg, and when perfectly cold, add to them a quarter of a pound of grated ham, a heaping teaspoonful of chopped parsley, a piece of onion half the size of a nutmeg chopped very fine, pepper and a little grated nutmeg; chop all together and mix through with your hands; then add the yolks of three eggs beaten, mix well, and form them into little balls, flatten them, dip them in beaten egg, then roll them in cracker dust and fry a nice brown, turning them when one side is brown. Potato Pie. Peel and slice the potatoes very thin, butter a deep pie-dish, put a layer of potatoes in the bottom, scatter over a very little chopped onion (one onion is enough for a pound of potatoes), season with pepper and salt and a little chopped parsley, and a few slices of hard-boiled egg ; then another layer of potatoes, onion, parsley, egg and pepper and salt, until the dish is full ; cut two ounces of fresh butter into little pieces and lay on top, pour over a little water, cover with a good crust and bake slowly an hour and a half. Potato Scallop. Boil the potatoes dry them well and mash them with butter, about half an ounce to a pound of potatoes ; add two or three tablespoonsful of cream ; butter some scallop-shells, patty-pans, teacups or saucers ; put in the potatoes, make them smooth on the top, cover with bread Crumbs moistened with a little melted butter, and brown them in a quick oven * Casserole of Potatoes. Pare them and wash twelve very large potatoes, put them in boiling water, with a teaspoonful of salt ; when done, drain off all the water, dry them on the back of the range for fully ten YEQBTABLE8. 129 minutes, then throw over them a teaspoon of salt and butter the ■iie of an egg ; when the butter is melted, beat them fine with a masher and stir in them half a coffeecup of cream ; beat it well in with a fork, then mash onee more with the masher ; put the potatoes on a dish (a flat one), form them round and high, make an opening in the centre as large as you wish to fill (holding about a quart), paint the potato all over inside and out with beaten yolk of egg, set it in a hot oven ; when a fine brown take it out, fill the opening in the centre with any ragout, firioassee or macaroni stewed, and serve quickly.-'- C^. * Lyonnaise of Potatoes. Cut a quart of cold boiled potatoes in slices ; put in a frying pan two ounces of butter, in which fry an onion chopped fine until it is about half done, add the potatoes with two more ounces of butter, a tablespoonful of chopped parsley, pepper and salt, stir and toss them gently untU a light brown color, and serve very hot. Sweet Potatoes.