Scalloped Potatoes.
3 cups mashed potatoes.
3 table-spoonfuls cream.
2 table-spoonfuls butter.
Salt and pepper.
Yolks of four hard-boiled eggs.
1 raw egg, beaten well.
Handful dry, fine bread-crumbs.
Beat up the potatoes while hot, with the cream, butter and raw egg, seasoning well. Put a layer in the bottom of a buttered baking-dish; cover this with thin slices of yolk, salt and pepper; then another layer of potato, and so on, until all the materials are used up. The top layer should be potato. Strew bread-crumbs thickly over this. Bake covered until hot through, then brown quickly. Serve in the baking-dish.
Potatoes à l’Italienne. (Extremely nice.)
Enough mealy potatoes to make a good dish, boiled dry.
2 table-spoonfuls of cream.
1 table-spoonful of butter.
Salt and pepper.
2 eggs, yolks and whites beaten separately.
Whip up the potatoes, while hot, with a silver fork, instead of using the potato-beetle. This is, by the way, a much better method of mashing potato than that usually adopted. The potato is dried of all superfluous moisture, made whiter and lighter than by pounding. When it is fine and mealy, beat in the cream, the butter, salt, pepper, and whip up to a creamy heap before mixing in, with few dexterous strokes, the whites, which should be first whipped stiff. Pile irregularly upon a buttered pie-dish; brown quickly in the oven; slip carefully, with the help of a cake-turner, to a heated flat dish, and send up.