92 THE BOOK OF VEGETABLES 



if desired. The slices of potato may be dipped in 

 savoury egg and bread crumbs before being placed 

 in the saute-pan. 



Mashed Potatoes 



is made by boiling a dozen potatoes as directed, and, 

 having thoroughly dried them and broken them each 

 into two parts, squeezing the contents from the skins 

 into a pan containing two ounces of butter, a quarter 

 of a pint of nearly boiling milk, and a little pepper and 

 salt, the whole being thoroughly mixed and smoothed 

 by being beaten with a fork. 



To bake Potatoes 



Of all the methods of cooking potatoes, none are 

 more delicious and none so full of romance as that 

 of baking. No one can have lived long and freely in 

 London without having discovered the infinite charm 

 of the fruit of the night potato stall, and there are 

 few country boys but know the joy yielded by the 

 potato baked in the ashes of the bonfire when the 

 more violent glow of the flames has departed. In 

 this way, or equally well in an ordinary Dutch oven, 

 may baked potatoes of the highest excellence be pre- 

 pared. Choose large potatoes, bake for about two 

 hours until the outer jacket bursts. A little salt, 

 pepper and butter, or cheese (the latter making delicious 

 combinations with starchy foods of all kinds), should 

 be served with them. 



Potato Fritters 



The more complicated dishes of which potatoes form 

 the chief ingredients are almost infinite in number. 

 A pleasant way of frying potatoes is to boil a dozen 

 moderate-sized tubers, pound them when cold, with 

 half a small cupful of minced parsley, a little mace or 



