Harper's cook book encyclopædia

squeeze over them the juice of a large, fresh lemon, and serve. Time, ten minutes to heat the sliced potatoes. Potatoes, Miroton of. — To eight large, mealy potatoes allow one medium -sized onion, the yolks of two hard-boiled eggs, VA lb. of butter, two raw eggs, a dessert-spoonful of catsup, a teaspoonful of salt, half a teaspoonful of pepper, and a handful of grated bread-crumbs. Boil the potatoes, peel, and mash them with part of the butter, salt, and pepper. Fry the onions and hard yolks of eggs in slices till tender and brown ; drain off all the fat, and stir the onions and eggs into the mashed potatoes till well mixed. Beat the raw eggs till frothy, and stir them into the mixture ; add the catsup. Butter a mould well, sprinkle over it the bread-crumbs, finely sifted; pour on this the mixture of potatoes and other ingredients; bake for half an hour. Turn from the mould on a dish, and brown in the oven a few minutes. Serve hot. Potatoes, Moulded, with Cheese Sauce. — Boil and mash the usual quantity of potatoes necessary, making them quite soft with hot milk, in which a table-spoonful of butter has been melted. Turn the potatoes on a fire-proof plate and make them into a mound, smoothing the surface with a knife so that there are no projections. With a table-spoon scoop out enough potato from the centre of the mound to leave a deep cavity. Glaze the inside of this and the outside of the whole mound with the white of an egg, and set in the oven. Melt six table-spoonfuls of butter, and, while hot, add to it four table -spoonfuls of grated cheese. Pour this mixture slowly, stirring all the time, on the well -beaten yolks of two eggs, and add a pinch of pepper and salt. Now remove the potato from the oven, and fill the hollow in the centre with the cheese mixture. If it runs over the sides of the mound, do not worry. Sprinkle fine crumbs over, and brown. Potatoes, New, Boiled VEGETAB LES Potato Salad Potatoes, New, Boiled. — They will lose much of their insipid taste if a sprig of mint is added to the water in which they are boiled. So common is this custom in England that the thrifty housewife, in purchasing her new potatoes, frequently reminds her salesman to send home a bunch of mint with them. Not enough of the herb should be used to make the taste discernible, but just enough to give to the potato a flavor that it lacks. The uninitiated eater thereof will perceive that the vegetable is better than usual, although he may not guess why. Potatoes, Parisian. — Peel some large potatoes ; scoop them out into small balls with a potato-scoop. Wash and dry them in a clean towel. Put in a small saucepan one heaping table-spoonful of butter or of good dripping; when melted, put in the potatoes and cook for eighteen minutes in an uncovered saucepan ; toss them a little, so as to have them of a light brown all over. Lift them up with the skimmer, and sprinkle over them one salt-spoonful of salt.