Pare and wash the required number of potatoes and place in the greased bag wet from the washing. Put in a hot oven and cook for fifty minutes, reducing the heat after ten minutes.
STEWED POTATOES
are a very savoury dish. Wash and peel as many potatoes as are wanted, cut each into four thick slices, and put in a greased paper bag, with a finely chopped peeled onion, a tablespoonful of minced parsley, a good piece of roast-beef dripping, salt and pepper to taste, and half a cup of water. In forty minutes turn this savoury and delicious potato mixture into a very hot dish and serve at once.
DUCHESS POTATOES.
This is an excellent way of using up cold mashed potatoes. Melt a piece of butter or dripping in a little milk, the quantities being in proportion to the amount of potato; add pepper, salt, a pinch of dry mustard, and beat all very thoroughly up together. Butter a bag very thickly, put in the potato, and cook in a hot oven for ten minutes.
SLICED POTATOES.
Slice the potatoes thickly, wash well, and then dry in a cloth. Sprinkle with salt and a little flour. Butter a “Papakuk” bag very thickly, and cook for thirty minutes. The bag must be shaken now and then to make the potatoes crisp.
GREEN PEAS.
Shell the peas and to each half peck add a pinch of salt, one lump of sugar, and one leaf of mint; more than one leaf would give too strong a flavour to the peas. Add one glass of water, and cook for three-quarters of an hour. The gas should be reduced after five minutes. If the heat is too great, the peas will be hard.
BROAD BEANS.