We are all potato eaters (for ourselves we esteem potatoes beyond any other vegetable), jet few persons know how to cook them. Shall we be bold enough to commence our hints by presuming to inform our "grandmothers" how
123. To Boil Potatoes? - Put them into a saucepan with scarcely sufficient water to cover them. Directly the skins begin to break, lift them from the fire, and as vapidly as possible pour off every drop of the water. Then place a coarse (we need. not say clean) towel over them, and return them to the fire again until they are thoroughly done, and quite dry. A little salt, to taste, should have been added to the water before boiling.
Take cold fish and cold potatoes. Pick all the bones from the former, and mash the fi«h and the potatoes together. Form into rolls, and fry with lard until the outsides are brown and crisp. For this purpose, the drier kinds of fish, such as cod, are preferable. Eels, etc, are not so good. This is an economical and excellent relish. (See 104.)
Prepare some boiled onions, 3 by putting them through a sieve, and mix them with potatoes. Regulate the portions according to taste.
One pound of mashed potatoes, quarter of a pound of currants, quarter of a pound of sugar and butter, and four eggs, to be well mixed together; bake them in patty pans, having first lined them with puff paste.
Boil potatoes and greens, and spinach, separately; mash the potatoes; squeeze the greens dry; chop them quite fine, and mix them with the potatoes with a little butter, pepper, and salt. Put into a mould, buttering it well first; let it stand in a hot oven for ten minutes.
128. Potatoes roasted under Meat - Half boil large potatoes; drain the water; put them into an earthen dish, or small tin pan, under meat roasting before the fire; baste them with the dripping. Turn them to brown on all sides; send up in a separate dish.
Add to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or eschalot, salt, pepper, and a little grated nutmeg, and other spice, with the yolk of a couple of eggs; then dress as potatoes escolloped.
Pick out the whitest potatoes, put them on in cold water; when they begin to crack, strain, and put them in a clean stew-pan before the fire till they are quite dry, and fall to pieces; rub them them through a wire sieve or the dish they are to be sent up in, and do not disturb them afterwards.
When nearly boiled enough, put them into a stew-pan with a bit of butter, or some clean beef drippings; shake them about often to prevent burning, til they are brown and crisp; drain them frqjn the fat. It will be an improvement if they are floured and dipped into the yolk of an egg, and then rolled in finely-sifted bread crumbs.
132. Potatoes fried in slices - Peel large potatoes, slice them about a quarter of an inch thick, or cutthem into shavings, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that the fat and frying-pan are quite clean; put it on a quick fire, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them until they are crisp; take them up, and lay them to drain on a sieve. Send to table with a little salt sprinkled over them.
133. Potatoes Escolloped - Mash potatoes in the usual way; then butter some nice clean scollop-shells, patty-pans, or tea-cups, or saucers; put m your potatoes; make them smooth at the top; cross a knife over them; stew a few fine bread-crumbs on them; sprinkle them with a paste-brush with a few drops of melted butter, and set them in a Dutch oven. When nicely browned on the top, take them carefully out of the shells, and brown on the other side. Cold potatoes may be warmed up in this way.
Mash boiled potatoes till they are quite smooth, adding a little salt; then knead out the flour, or barley-meal, to the thickness required; toast on the griddle, pricking with a fork to prevent them blistering. When eaten with fresh or salt butter they are equal to crumpets - even superior, and very nutritious.
Peel and slice your potatoes very thin into a pie-dish; between each layer of potatoes put a little chopped onion; between each layer sprinkle a little pepper and salt: put in a little water, and cut about two ounces of fresh butter into bits, and lay them on the top; cover it close with paste. The yolks of four eggs may be added; and when baked, a table-spoonful of good mushroom ketchup poured in through a funnel. Another method is to put between the layers small bits of mutton, beef, or pork. (See 31.)