Either steam or boil the potatoes, as indicated in Nos. [135] and [136], and immediately after they are done, while steaming hot, put the potatoes into a clean saucepan, and break or mash them by stirring them vigorously with a fork; when all are broken smooth and mealy, add a little hot milk, with a bit of butter, pepper, and salt; work the whole well together for a few minutes, and eat the mashed potatoes while hot.
[No. 141. Baked Mashed Potatoes.]
Prepare the mashed potatoes as shown in the [preceding Number], put them in a dish, smooth them over with a knife, put some bits of butter on the top, and set them before the fire, turning them occasionally to brown them equally all round.
[No. 142. Mashed Potatoes with Ling.]
Ling is a kind of dried salt fish; it is cheaper than the ordinary sort of salted codfish. It should be washed and well soaked in plenty of tepid water for six hours before it is boiled in cold water; when taken out of the pot it should be divided into large flakes, mixed with mashed potatoes, and baked in a dish, as directed in the [preceding Number].
[No. 143. How to Stew Potatoes.]
First boil the potatoes, and then put a little butter, a chopped onion, half a pint of milk, or water, pepper and salt to season; boil this for ten minutes, then add the potatoes, previously cooked; boil all together for ten minutes, and dish them up.
[No. 144. Buttered Parsnips.]
Scrape or peel the parsnips, and boil them in hot water till they are done quite tender, then drain off all the water, add a bit of butter, some chopped parsley, pepper and salt; shake them together on the fire until all is well mixed.