Potatoes Mashed With Cabbage Or Spinach

Moisten cold mashed potatoes with a little white sauce; take cold cabbage or spinach and chop either one very finely; moisten them with brown gravy. Fill a tin mould with layers of potatoes and cabbage, cover the top, and put it into a stew-pan of boiling water; let it remain long enough to warm the vegetables, then turn them out and serve them. This is a pretty dish for an entree.

Potatoes Mashed With Onions

Prepare some boiled onions by putting them through a sieve, and mix them with potatoes. Regulate the proportions according to taste.

Potato Ragout Balls

Add to a pound of potatoes (cooked) a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or eschalot, salt, pepper, and a grated nutmeg and other spice, with the yolk of two eggs. Make into balls, and fry a light brown, or bake them.

Potato Pie

Peel and slice your potatoes very thin into a pie-dish; between each layer of potatoes put a little chopped onion (three-quarters of an ounce of onion is sufficient for a pound of potatoes), between each layer sprinkle a little pepper and salt, put in a little water, and cut about two ounces of fresh butter into little bits, and lay them on the top, cover it close with puff paste. It will take an hour and a half to bake it. The yolks of four eggs may be added, and when baked a tablespoonful of good mushroom catsup poured in through a funnel.

Potato Pudding

Boil and peel half a pound of potatoes, and beat them well in a mortar with six ounces of butter, six eggs (keeping three of the whites out), and six ounces of sugar; season with cinnamon, nutmeg, and a glass of spirits. Bake and send it hot to table.

Potato Pudding Under Meat

Boil and skin as many potatoes as will fill a dish, beat them and mix in some sweet milk, give it a boil with a good piece of butter; season with salt, spices, and an onion shred small, put it in a dish to cook under roast beef or mutton till it is a fine brown. Pour off the fat before it goes on the table. Two beat eggs mixed in with the potatoes before they are dished makes the pudding rise and eat light.

Potato Scones

Mash boiled potatoes till they are quite smooth, adding a little salt, then knead in some flour or barley-meal to the thickness required, toast on the griddle, pricking with a fork to prevent blistering. When eaten with fresh or salt butter they are equal to crumpets.

Scalloped Potatoes

Beat them fine in a bowl with some good cream, butter, a little white pepper, and salt; then put them into scallop shells or shapes, smooth and score them on the top with a knife, lay thin slices of butter over them,and brown in an oven or before the fire. Three shapes are sufficient for a dish.