Potatoes For Borders

No. 1207. - Pare two dozen Potatoes and then boil or steam them. When done pound them through a colander, add a piece of butter and season with salt, pepper and nutmeg. Mix them well together with a wooden spoon, and moisten them with a cup of milk. Then add the yolks of five raw eggs, mixing them well with the Potatoes, butter the border moulds with clarified butter, fill them carefully with the Potatoes, smooth the tops, and put them in the oven to bake for fifteen minutes. Then take them out of the oven and let them cool for fifteen minutes. Then pass the blade of a knife between the Potatoes and the mould, turn the borders on a dish and remove the mould carefully. Then brush the borders with the yolk of an egg, diluted with a few drops of water. Put them back in the oven for a few minutes to get brown, and fill the center with the preparation intended for the border, which will be described hereafter.

Note. - They may also be made by sprinkling the moulds with bread crumbs after they are buttered. When prepared in this manner, bake them for twenty minutes and they will be ready to serve. When making the Potato borders by hand prepare the Potatoes as above, then put them on a floured table and shape them in rolls long enough to border the dish. Have the border about two inches thick. Cut a carrot diagonally, dip it in flour and then make an impression in the border with it. or various different desigus can be impressed on the top. In this way the borders can be made more attractive than when made in mould. Brush the borders with the yolks of eggs diluted with a little water, wipe the edges clean and set them in the oven for a few minutes to get nicely colored.

Potato Crusts

No. 1208. - Prepare the Potatoes as in No. 1185. Then put them into a buttered square tin pan (having them an inch and a half thick), smooth the top evenly and cover it with a buttered paper. Then set them aside to cool. When cold turn them out on the table, and with a round cutter (the size of a dollar) cut them out. Roll them in fresh bread crumbs, then dip them in beaten eggs and bread them again. Form them nicely, and with a cutter (the size of a twenty-five cent piece) make an impression on the tops to mark the cover. Fry them in hot lard, and when nicely colored drain them, and in a few minutes remove the cover and scoop out the center, being careful not to injure the shell. Then fill them with the desired garniture, after which they take their name.

Note. - Potatoes in this style are often called Timbals and Pates.

Potato Salad

No. 1209. - Boil some Potatoes, slice them finely and fill a soup plate with them. Add some sweet oil, vinegar, salt, pepper, a few small sliced green onions and three spoonfuls of hot water. Then mix them all together and serve it in a salad bowl.

Potato Salad, With Anchovies Or Herrings

No. 1210. - Prepare the Potatoes as in No. 1209, and add boned anchovies or herrings cut into small pieces. Season with salt, pepper, two spoonfuls of capers and finely sliced green onions. Arrange them in a salad bowl and garnish with pickled beets.