In cool weather a good deal may be cooked at a time and kept in a cool, dry place in a tin or an earthen vessel. Fry with a little sweet lard or dress with butter, a little sugar and ginger, or mix with milk or cream, eggs, and spices for making puddings or custards. They can be dried also as apples for any of the above purposes, and are found excellent. This will dp in very cold winters, where the pumpkin cannot be kept from freezing.
CashEw and Dainty Squash—Cut them in two, remove the seed, and bake them with the rind on. Scrape out the inside or eat the flesh on the rind; season with butter, pepper, salt or a little mace, or it may be eaten with cream or milk as a dessert.
Baked Pumpkins.—Take a hard-shelled or potato pumpkin, slice or divide them in 2 or 4 pieces. Serve with butter and salt in a dish. Eaten hot or cold.
Very Thin Mashed Potatoes.—To every lb. of mashed potatoes allow 1-2 pint of good broth or stock and a large spoonful of fresh butter. Boil the potatoes, drain them well and mash them smoothly with a fork; add the stock or broth and rub the potatoes through a sieve, put the mixture into a sauce-pan with the butter, stir it over the fire until thoroughly hot, and it will be ready to serve. This mixture should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk may be substituted for the broth when it is not at hand. A casserole of potatoes, which is often used for ragouts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish and making an opening in the center. After having browned the potatoes in the oven, the dish should be wiped clean and the ragout or fricassee poured in. Half hour to boil the potatoes; 6 or 7 minutes to warm the puree.
Potato Rissole.—Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, eggs and bread crumbs. Boil and mash the potatoes as in recipe for mashed potatoes; add a seasoning of pepper and salt, and when liked a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fry them in hot lard for 10 minutes; let them drain before the fire, dish plain and serve. Ten minutes to fry rissoles.
N. B.—The flavor of these rissoles may be very much increased by adding finely-minced tongue or ham, or chopped onions, when liked, or minced codfish is good.
Potatoes, as an esculent for the human family, rank next in value to wheat, and it has been demonstrated that an acre of potatoes will feed double the number of persons that an acre of wheat will.