With Bacon or Salt Pork.—Peel and quarter about a quart of potatoes. Set a saucepan on the fire with about four ounces of fat salt pork cut in dice in it. When fried, put the potatoes in. Season with a bunch of seasonings composed of two sprigs of parsley, one of thyme, and a bay-leaf; salt and pepper to taste, and about half a pint of broth or water. Boil gently till cooked, remove the bunch of seasonings; skim off the fat, if any, and serve warm. It is served at breakfast, as well as entremets for dinner.
With Cream or Milk.—Peel and mash a quart of potatoes, when prepared and cooked. Put two ounces of butter in a stewpan and set it on a good fire; when melted, sprinkle in it a tea-spoonful of flour, same of chopped parsley, a pinch of grated nutmeg, and salt; stir with a wooden spoon five minutes; then add the potatoes, and half a pint of milk or cream; keep stirring ten minutes longer, take from the fire, sprinkle in them half a table-spoonful of sugar, and serve as warm as possible.
With White Sauce.—Clean, wash, and throw a quart of potatoes in boiling water, with a sprig of thyme, two onions, a bay-leaf, two sprigs of sweet basil, two cloves, salt, and pepper; when cooked, take the potatoes out carefully, peel and cut them in two, place them on a warm dish, pour on them a white sauce, and serve warm.
THE POTATO:
ILLUSTRATIONS AND DESCRIPTIONS.
We propose to add a few pages of illustrations of the new varieties, together with descriptions of the same. A number of these were given in the pamphlet issued last year, and are reproduced from that. In case a new edition is called for, it is likely that a number of additional cuts will be added to it.
We would call attention to the report of a series of experiments which have been made on the farms connected with the Agricultural College of Pennsylvania.
There are very many questions connected with the cultivation of the potato which can be answered satisfactorily only by careful and repeated experiments.
