* * * * *
POTATOS MASHED.
When the potatos are thoroughly boiled, drain and dry them perfectly,
pick out every speck, and rub them through a colander into a clean
stew-pan; to a pound of potatos put half an ounce of butter, and a
table-spoonful of milk; do not make them too moist; mix them well
together. When the potatos are getting old and specked, and in frosty
weather, this is the best way of dressing them--you may put them into
shapes, touch them over with yelk of egg, and brown them very slightly
before a slow fire.
* * * * *
POTATOS MASHED WITH ONIONS.
Prepare some onions by putting them through a sieve, and mix them with
potatos; in proportioning the onions to the potatos, you will be guided
by your wish to have more or less of their flavour.
* * * * *
TO ROAST POTATOS.
Wash and dry your potatos, (all of a size,) and put them in a tin Dutch
oven, or cheese toaster; take care not to put them too near the fire, or
they will get burned on the outside before they are warmed through.
Large potatos, will require two hours to roast them. To save time and
trouble, some cooks half boil them first.
* * * * *
TO ROAST POTATOS UNDER MEAT.
Pages:
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110