VARIOUS DISHES. 471 



Potatoes wiv^ and Without Onions for Breakfast.— Boil pota 

 toes a little underdone; i:^^" cold poal and chop finely; have an onion or two, 

 if several in the family, also boiled underdone, and finely minced. Put on a 

 saucepan with milk, 1}^ cups, and bring to a boil; then add butter, a table- 

 spoonful as lifted from the crock, and when melted, stir in the potatoes and 

 enion, and cook about 15 minutes, or until creamy. If onions are not tolerated 

 by anyone use the potatoes alone, or with hashed beets, in the same manner. 



'Remarks. — The author takes them one day with onions, the next with 

 beets. 



New Potatoes a la Creme or in Milk.— Take the small new pota- 

 toes, scrape off the skins when washed, and boil, or better, steam them not quite 

 done, the day before needed for breakfast; in the morning chop or cut fine, 

 with any others left over; salt and pepper to taste. One cup of milk to 2 or 3 of 

 potato Heat the milk with a table-spoonful of butter, and stir in the potatoes, 

 and warm up nicely. 



Remarks.— A ]\Irs. Deacon Warner, for whose husband I worked in hay- 

 ing the first half month I ever worked away from home, over 50 years ago, 

 used to get them up in this way, and I thought them, and still think, they are 

 the nicest I ever ate. Of course old ones may be used in the same manner, and 

 are nice, but the new, it seems to me, at least, richer, and I know, more sweet 

 and tender. 



Potato Fritters. This receipt was given by one of those persons who 

 more recently have been having schools of instruction in the cities in the art of 

 cookery. Miss Parloa. She says: 



One pint of boiled and mashed potato; ^ cup of hot milk; Stable-spoonfuls 

 of butter : 3 of sugar ; 2 eggs; a little nutmeg ; 1 tea-spoonful of salt. Directions 

 —Add the milk, butter, sugar and seasoning to the mashed potato.and then add 

 the eggs well beaten. Stir until very smooth and light. Spread about ^ an 

 inch deep on a buttered dish, and set away to cool. When cold, cut into 

 squares. Dip in beaten egg and in bread-crumbs, and fry brown, in boiling 

 fat. Serve immediately. 



Remarks.— I take this to be only another name for potato balls, but they 

 will be a nice thing to have around about mealtime. 



Sliced Potatoes to Bake With Pork.— Dig out the eyes and pare 

 very thinly, raw potatoes, and slice very thinly also, to nearly fill a 2-quart 

 pudding dish (earthen). Season freely with salt and pepper over the top; then 

 pour over sweet milk % full, which will carry the seasoning among the slices. 

 Cut 5 or 6 slices of pork and lay over the top, as a covering. Bake about i 

 hours. If the pork is likely to get too much browned, cover with thick brown 

 paper till the potatoes are done. 



Escaloped Potatoes, or Potatoes with Cracker Crumbs.— Slice 

 quite thin, cold boiled potatoes, to the amount of a quart or more, and roll 

 crackers to nearly the same amount. Season the potatoes, about 2 tea-spoonfuls 

 of salt and pepper to taste, and place half of the potatoes in a suitable baking. 

 dish, placing bits of butter upon them; then half of the cracker crumbs and 



