How to Cook the Potato. 



tender potatoes, peel them with a brush, 

 and cut in slices. Put two ounces of 

 butter in a frying-pan on a quick fire ; 

 when hot, put the potatoes in, and fry 

 them till of a golden color ; place them 

 on a dish without any butter, sprinkle 

 chopped parsley and salt on, and serve. 

 They may also be served without pars- 

 ley, according to taste. 



Soufflees. Steam a quart of potatoes, 

 then peel and mash them in a saucepan 

 and mix an ounce of butter with them ; 

 set on the fire, pour into it, little by lit- 

 tle, stirring, the while, about half a pint 

 of milk, stir a little longer after the milk 

 is in and until they are turning rather 

 thick ; dish the potatoes, smooth or 

 scallop them with the back of a knife, 

 and put them in a quick oven till of a 

 proper color, and serve. 



In Cakes. Prepare and cook by 

 steam a quart and a half of potatoes, 

 peel and mash them ; mix with them 

 the yolks of five eggs, half a lemon-rind 

 grated, and four ounces of fine white 

 sugar. Put four ounces of butter in a 

 stew-pan and set it on the fire ; when 

 melted, put the mixture in, stirring it with 

 a wooden spoon continually ; as soon as 

 it is in the stew-pan, add the whites of 

 the five eggs, well beaten ; leave on the 

 fire only the time necessary to mix the 

 whole well together, and take off; when 

 nearly cold, add, if handy, and while 

 stirring, a few drops of orange-flower 

 water ; it gives a very good flavor ; then 

 put the whole in a tin mould greased a 

 little with butter ; place in a quick oven 

 for about thirty-five minutes, and serve. 



With Butter, or English Fashion. 

 Put water on the fire with considera- 

 ble salt in it ; at the first boil, drop a 

 quart of washed potatoes in and boil till 



done, when take off, peel, and put them 

 whole in a saucepan, with butter, salt, 

 pepper, and a little nutmeg ; set on a 

 rather slow fire, stirring gently now and 

 then till they have absorbed all the but- 

 ter. Serve warm. They absorb a great 

 deal of butte-r. 



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. Sea- 

 son with a bunch of seasonings com- 

 posed 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, re- 

 move 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 

 stewpanand 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 long- 

 er, 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. 



