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VEGETABLES. |
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Potato Snow.—Potatoes, salt and water. Choose large, white potatoes, as free from spots as possible ; boil them in their skins in salt and water until perfectly tender; drain and dry them thoroughly ky the fire, and peel them. Put a hot dish before the fire, rub the potatoes though a coarse sieve onto this dish. Do not touch them afterwards, or the flakes will fall, and serve as hot as possible. Half to three-quarters of an hour to boil the potatoes.
Colcannon—(An Irish dish).—Boil in vessels equal quantities of potatoes and cabbages; when the former are fit to peel take off the j ickets and mix the two together in a sauce-pan, after pouring off the cabbage liquor, then beat them up together and add an oz. of lard or drippings to each pound of potatoes. Season with pepper and salt, and add to the cabbage an onion or two.
Baked Potatoes.—Choose large potatoes, as much of a size as possible; wash them in lukewarm water, scrub them well, for the browned skin of a baked potato by many persons is considered the better part of it, as it contains more of the genuine flour. Put them in a moderate oven and bake them tor 2 hours, turning them 3 or 4 times whilst they are baking. Serve on a napkin immediately after they are done, for, if they are kept a long time in the oven or stove, they will have a shriveled appearance. Potatoes may be roasted before the fire or in the ashes. Eat them with cold butter. Large potatoes in a hot oven, 1 1-4 hours to 2 hours or 2 1-2 hours.
How to Use Cold Potatoes.—To every pound of cold potatoes allow 2 tablespoonfuls of flour, 2 of onion chopped fine, 1 spoonful of butter, milk or cream. Mash the potatoes with a kitchen fork until perfectly free from lumps: stir in the other ingredients, add sufficient milk to moisten them well, press the potatoes in a mould and bake in a moderate oven until nicely brown, which will be from 20 to 30 minutes. Bread may be made of the potato by mixing a small portion of flour with it. In Scotland, cold potatoes are often squeezed up and mixed with flour or oat meal, and an excellent cake or sconce obtained.
Mashed Potatoes.—To every pound of mashed potatoes allow 1 oz. of butter, 2 tablespoonfuls of sweet milk or cream, and salt and pepper to taste. Boil the potatoes in their skins; when done, drain them, and let them get thoroughly dry before the fire, by the side of the fire or in a cold stove; then peel them, and as they are peeled, put them into a clean sauce-pan, and with a large fork beat them to a light paste; add butter, milk and salt in the above pr-portion, and stir all the ingredients well over the fire ; when thoroughly hot, dish them lightly, and draw the fork backwards over the potatoes to make the surface rough, and serve. When dressed in this |
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