How To Mash Potatoes

When your potatoes are boiled, drain and dry them perfectly, and rub them through a cullender, or, what is still better, a coarse hair sieve, into a clean stewpan: to a pound of potatoes put about half an ounce of butter, and a large tablespoonful of milk; mix them well together, and put them by the side of the fire to keep warm; if you put them too near they will get a bad taste.

Observations

After Lady-day, when the potatoes are getting old and specky, this is the best way of dressing them.

Mash Potatoes With Onions

Prepare some boiled onions by putting them through a sieve, and mixing them with the potatoes. In proportioning the onions to the potatoes, you will be guided by your wish to have more or less of (their flavour.

Escalloped Potatoes

Mash the potatoes as before directed; then-have some nice scollop shells, very clean, and well buttered; put in your potatoes, make them smooth at the top, score them across with a knife, strew a few fine bread crumbs on them, and sprinkle them with a paste brush with a few drops of melted butter, and set them in a Dutch oven; when they are browned on the top, take them care-fully out of the shells and brown the other side. If you have no scollop shells, put them into teacups.

Roast Potatoes

Wash and dry your potatoes, put them in a tin Dutch oven, or cheese toaster; take care not to put them too near at first, or they will get burnt on the outside before they are warmed through. Large potatoes will require two hours to roast them.

Roast Potatoes Under Meat

Peel and wash large potatoes, put them on the fire in cold water, and let them boil till they are half done; drain the water from them, and put them into an earthen dish, or small tin pan: set them under the meat that is roasting, and baste them with some of the drippings; when they are browned on one side, turn them and brown them all over; send them up round the meat, or in a small dish.

Potatoe Balls

Mix mashed potatoes with the yolk of an egg, roll them into balls, flour them, and fry them in clean drippings. Brown them in a Dutch oven.

Savoury Potatoe Balls

Are made by adding a quarter of a pound of grated ham to a pound of mashed potatoes with the yolk of a couple of eggs, as in the last receipt.

Observations

They are an agreeable relish to veal, and make a good supper dish.

Casserole Of Potatoes

Peel, wash, and boil your potatoes till they are soft enough to mash; drain and dry them well, then mash them till they are very fine; season with a little salt, some butter and milk; make a wall of about three inches high and an inch and a half thick all round the dish; set it in a Dutch oven till it is of a fine light brown colour.

Fill the middle with stewed rump steaks, broiled mutton, or lamb chops, or harrico mutton, or pork chops.

Potatoe Snow

Choose those that are free from spots, and the whitest you can pick out; put them on to boil in cold water, and when they begin to crack, strain, the water from them, and put them into a clean stew pan by the side of the fire till they are quite dry and fall to pieces; rub them through a sieve on the dish they are to be sent up in, and do not disturb them afterwards.

How To Dress Watery Potatoes

Wash the potatoes clean, and put them into a closely covered pot, without any water, on a slow fire; the heat very soon draws out sufficient water to stew them in, and the potatoes so managed are dry and mealy, though the same boiled in the common way are hardly eatable.

New Potatoes

The best way to clean new potatoes when they are too young to peel, is to rub them with a coarse cloth or a flannel, or scrubbing brush; and proceed as in the first receipt to boil potatoes.