96 THE BOOK OF VEGETABLES 



cinnamon, a little pepper, and a little salt, making the 

 mixture into small fritters and frying in butter or oil till 

 golden. A couple of well-beaten eggs and a teacupful of 

 cream may be mixed with the pounded potatoes, and the 

 flavouring spices and herbs may be varied to any extent. 



Potatoes and Cheese 



A good dish is made by taking four moderate- 

 sized potatoes, peeling them and cutting them into 

 slices a quarter of an inch in thickness, placing these 

 in a well-buttered baking dish, covering with a mix- 

 ture of two ounces of grated cheese, half-a-dozen 

 boiled and minced onions, an ounce of butter, and a 

 little salt, pepper and sage, and baking for nearly 

 two hours until thoroughly cooked and browned. 



Puree of Potatoes 



Cold boiled potatoes may be pleasantly utilised by 

 mincing them with cold boiled spinach, cabbage or 

 turnip-tops, and frying the mixture with a little butter 

 until a nice brown. They may be used in the cold 

 state either as a salad, or by being passed through 

 a fine sieve and mixed with a little pepper, salt, minced 

 parsley, some cream (a breakfast-cupful to four 

 moderate-sized potatoes), bechamel sauce (a tea-cupful), 

 with gelatine (an ounce to four potatoes) dissolved 

 therein, the resulting mixture to be placed on ice, 

 and served as a set puree. 



PEAS 



Even more delicious to most palates than asparagus 

 itself, green peas have long been almost universally 

 popular in England. 



"Dig garden, stroy mallow, now may ye at ease, 

 And set (as a daintie) thy runcival pease " 



