Potato Snow.—(No. 114.)
The potatoes must be free from spots, and the whitest you can pick out; put them on in cold water; when they begin to crack strain the water from them, and put them into a clean stew-pan by the side of the fire till they are quite dry, and fall to pieces; rub them through a wire sieve on the dish they are to be sent up in, and do not disturb them afterward.
Potato Pie.—(No. 115.)
Peel and slice your potatoes very thin into a pie-dish; between each layer of potatoes put a little chopped onion (three-quarters of an ounce of onion is sufficient for a pound of potatoes); between each layer sprinkle a little pepper and salt; put in a little water, and cut about two ounces of fresh butter into little bits, and lay them on the top: cover it close with puff paste. It will take about an hour and a half to bake it.
N.B. The yelks of four eggs (boiled hard) may be added; and when baked, a table-spoonful of good mushroom catchup poured in through a funnel.
Obs.—Cauliflowers divided into mouthfuls, and button onions, seasoned with curry powder, &c. make a favourite vegetable pie.
New Potatoes.—(No. 116.)
The best way to clean new potatoes is to rub them with a coarse cloth or flannel, a or scrubbing-brush, and proceed as in [No. 102].
N.B. New potatoes are poor, watery, and insipid, till they are full two inches in diameter: they are not worth the trouble of boiling before midsummer day.
Obs.—Some cooks prepare sauces to pour over potatoes, made with butter, salt, and pepper, or gravy, or melted butter and catchup; or stew the potatoes in ale, or water seasoned with pepper and salt; or bake them with herrings or sprats, mixed with layers of potatoes, seasoned with pepper, salt, sweet herbs, vinegar, and water; or cut mutton or beef into slices, and lay them in a stew-pan, and on them potatoes and spices, then another layer of the meat alternately, pouring in a little water, covering it up very close, and slewing slowly.