04 
JOURNAL OR THE ROYAL HORTICULTURAL SOCIETY. 
fresh marjoram leaves; add pepper and salt; pour over all a 
tablespoonful of good olive oil, and cover the whole surface with 
ripe tomatos cut in halves crossways, the cut side downwards ; 
sprinkle over all some breadcrumbs, and bake in a quick oven. 
If you do this tomato dish properly, you will repeat it often and 
will never forget it. The onions, capers, and marjoram are de 
rigueur. 
Potatos .—The cooking of potatos is sufficiently well known 
in England, but a few ways of cooking potatos which are not 
commonly known may be mentioned here. 
(a) Potato souffle .—Boil good oval-shaped potatos. When 
cool, cut off one end and scoop out the interior of the potatos, 
leaving about a florin’s thickness all round under the skin. Mash 
up what you have scooped out, mix in some cream or melted 
butter, a little grated Parmesan and a whipped egg, and season 
with pepper, salt, and a pinch of spice. Fill the scooped-out 
potatos with this stuffing, smooth the surface, place them side 
by side in a baking-dish, and bake till the surfaces are browned. 
To be served hot. If you have any meat or fowl left, chop it up, 
grind it in a Wedgwood mortar, and add it to the stuffing. 
( b ) The most savoury way I know of cooking potatos is 
in an 
Irish Stew .—The English way of making an Irish stew is to 
cut up peeled] potatos, with sliced onions, and stew them in an 
open pot with mutton neck-cutlets. This dish is nice enough, 
but it wholly lacks the marvellously appetising flavour of a real 
Irish stew, which is made in the following manner :—Begin by 
placing at the bottom of the pot some old plate, face downwards, 
over it place a layer of whole middling-sized peeled potatos, over 
that a layer of sliced white onions ; season with pepper and salt; 
then again a layer of mutton or lamb cutlets; go on building up 
the same layers—potatos, onions, pepper and salt, and cutlets, 
or shortenings of ribs or pieces of brisket—until the pot is nearly 
full, pour in by the side of the pot a small teacup of water. Then 
—and this is the most important part of the performance—cover 
the whole with a slab of paste worked up with suet and well 
tucked in at the sides, and cook on a slow fire for a couple of 
hours. This stew should be kept simmering all the time at 
boiling-point. The object of the plate at the bottom, of course, 
is to prevent the ingredients from being burnt, and the object of 
