POTATO SNOW.
Mash as above, and rub through a colander into a very hot dish, being
careful not to press it down in any way, and serve hot as possible.
BAKED POTATOES.
Wash and scrub carefully, as some persons eat the skin. A large potato
requires an hour to bake. Their excellence depends upon being eaten the
moment they are done.
POTATOES WITH BEEF.
Pare, and lay in cold water at least an hour. An hour before a roast of
beef is done, lay in the pan, and baste them when the beef is basted. They
are very nice.
POTATO CROQUETTES.
Cold mashed potatoes may be used, but fresh is better. To half a dozen
potatoes, mashed as in directions given, allow quarter of a saltspoonful
each of mace or nutmeg and cayenne pepper, and one beaten egg. Make in
little balls or rolls; egg and crumb, and fry in boiling lard. Drain on
brown paper, and serve like chicken croquettes.
SWEET POTATOES.
Wash carefully, and boil without peeling from three-quarters of an hour to
an hour. Peel, and dry in the oven ten minutes. They are better baked,
requiring about an hour for medium-sized ones.
BEETS.
Winter beets should be soaked over-night. Wash them carefully; but never
peel or even prick them, as color and sweetness would be lost.
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