POTATO SOUP

_Ingredients._—1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, ½ a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to taste, 3 quarts of water. _Mode._—Cut the beef into thin slices, chop the potatoes and onion, and put them into a stewpan with the water, peas, and rice. Stew gently till the gravy is drawn from the meat; strain it off, take out the beef, and pulp the other ingredients through a coarse sieve. Put the pulp back into the soup, cut up the celery in it, and simmer till this is tender. Season, and serve with fried bread cut into it. _Time._—3 hours. _Average cost_, 4_d._ per quart. _Seasonable_ from September to March. _Sufficient_ for 12 persons.

POTATO SOUP (very Economical).

_Ingredients._—4 middle-sized potatoes well pared, a thick slice of bread, 6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots, a teacupful of rice, a teaspoonful of salt, and half that of pepper, and 2 quarts of water. _Mode._—The water must be completely boiling before anything is put into it; then add the whole of the ingredients at once, with the exception of the rice, the salt, and the pepper. Cover, and let these come to a brisk boil; put in the others, and let the whole boil slowly for an hour, or till all the ingredients are thoroughly done, and their several juices extracted and mixed. _Time._—2½ hours. _Average cost_, 3_d._ per quart. _Sufficient_ for 8 persons. _Seasonable_ in winter.

POTATOES, Baked.

_Ingredients._—Potatoes. _Mode._—Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about two hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also be roasted before the fire, in an American oven; but when thus cooked, they must be done very slowly. Do not forgot to send to table with them a piece of cold butter. _Time._—Large potatoes, in a hot oven, 1½ hour to 2 hours; in a cool oven, 2 to 2½ hours. _Average cost_, 4_s._ per bushel. _Sufficient._—Allow 2 to each person. _Seasonable_ all the year, but not good just before and whilst new potatoes are in season.

POTATOES, to Boil.

_Ingredients._—10 or 12 potatoes; to each ½ gallon of water allow 1 heaped tablespoonful of salt. _Mode._—Choose potatoes of an equal size, pare them, take out all the eyes and specks, and as they are peeled, throw them into cold water. Put them into a saucepan, with sufficient _cold_ water to cover them, with salt in the above proportion, and let them _boil gently_ until tender. Ascertain when they are done by thrusting a fork in them, and take them up the moment they feel soft through; for if they are left in the water afterwards, they become waxy or watery. Drain away the water, put the saucepan by the side of the fire, with the lid partially uncovered, to allow the steam to escape, and let the potatoes get thoroughly dry, and do not allow them to get burnt. Their superfluous moisture will evaporate, and the potatoes, if a good sort, should be perfectly mealy and dry. Potatoes vary so much in quality and size, that it is difficult to give the exact time for boiling; they should be attentively watched, and probed with a fork, to ascertain when they are cooked. Send them to table quickly, and very hot, and with an opening in the cover of the dish, that a portion of the steam may evaporate, and not fall back on the potatoes. _Time._—Moderate-sized old potatoes, 15 to 20 minutes, after the water boils; large ones, ½ hour to 35 minutes. _Average cost_, 4_s._ per bushel. _Sufficient_ for 6 persons. _Seasonable_ all the year, but not good just before and whilst new potatoes are in season.

_Note._—To keep potatoes hot, after draining the water from them, put a folded cloth or flannel (kept for the purpose) on the top of them, keeping the saucepan-lid partially uncovered. This will absorb the moisture, and keep them hot some time without spoiling.

POTATOES, to Boil in their Jackets.

_Ingredients._—10 or 12 potatoes; to each ½ gallon of water, allow 1 heaped tablespoonful of salt. _Mode._—To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and sent to table with the skin on. In Ireland, where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so. Wash the potatoes well, and if necessary, use a clean scrubbing-brush to remove the dirt from them; and, if possible, choose the potatoes so that they may all be as nearly the same size as possible. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water salted in the above proportion: they are more quickly boiled with a small quantity of water, and, besides, are more savoury than when drowned in it. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender. Ascertain when they are done by probing them with a fork; then pour off the water, uncover the saucepan, and let the potatoes dry by the side of the fire, taking care not to let them burn. Peel them quickly, put them in a very hot vegetable-dish, either with or without a napkin, and serve very quickly. After potatoes are cooked, they should never be entirely covered up, as the steam, instead of escaping, falls down on them, and makes them watery and insipid. In Ireland they are usually served up with the skins on, and a small plate is placed by the side of each guest. _Time._—Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils; large potatoes, 25 minutes to ¾ hour, or longer; 5 minutes to dry them. _Average cost_, 4_s._ per bushel. _Sufficient_ for 6 persons. _Seasonable_ all the year, but not good just before and whilst new potatoes are in season.

POTATOES, New, to Boil.

_Ingredients._—Potatoes; to each ½ gallon of water allow 1 heaped tablespoonful of salt. _Mode._—Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash them, rub off the skins with a coarse cloth, and put them into _boiling_ water salted in the above proportion. Let them boil until tender; try them with a fork, and when done, pour the water away from them; let them stand by the side of the fire with the lid of the saucepan partially uncovered, and when the potatoes are thoroughly dry, put them into a hot vegetable-dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skin rubbed off, boil them in their jackets; drain, peel, and serve them as above, with a piece of butter placed in the midst of them. _Time._—¼ to ½ hour, according to the size. _Average cost_, in full season, 1_d._ per lb. _Sufficient._—Allow 3 lbs. for 5 or 6 persons. _Seasonable_ in May and June, but may be had, forced, in March.

POTATOES, Fried (French Fashion).

_Ingredients._—Potatoes, hot butter or clarified dripping, salt. _Mode._—Peel and cut the potatoes into thin slices, as nearly the same size as possible; make some butter or dripping _hot_ in a frying-pan; put in the potatoes, and fry them on both sides until _nearly_ cooked. Now take the potatoes out of the fat, make the fat _quite boiling_, then throw in the potatoes for a minute or two until sufficiently done. The immersion of the vegetable in the grease a second time after it is partially cooked, causes it to puff or “gonfler,” as the French say, which is the desired appearance for properly-dressed fried potatoes to possess. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and, in France, are frequently served thus as a breakfast dish. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be cut a little thicker. _Time._—Sliced raw potatoes, 5 minutes; cooked potatoes, 5 minutes. _Average cost_, 4_s._ per bushel. _Sufficient_,—6 sliced potatoes for 3 persons. _Seasonable_ at any time.

POTATOES, a German Method of Cooking.

_Ingredients._—8 to 10 middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, ½ pint of broth, 2 tablespoonfuls of vinegar. _Mode._—Put the butter and flour into a stewpan; stir over the fire until the butter is of a nice brown colour, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel-leaf simmered with the potatoes is an improvement. _Time._—10 to 15 minutes. _Seasonable_ at any time.

POTATOES, à la Maître d’Hôtel.

_Ingredients._—Potatoes, salt and water; to every 6 potatoes allow 1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice. _Mode._—Wash the potatoes clean, and boil them in salt and water; when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce. Put the butter into a stewpan with the pepper, salt, gravy, and parsley; mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce, and, when quite hot through, squeeze in the lemon-juice, and serve. _Time._—½ to ¾ hour to boil the potatoes; 10 minutes for them to heat in the sauce. _Average cost_, 4_s._ per bushel. _Sufficient_ for 3 persons. _Seasonable_ all the year.

POTATOES, Mashed.

_Ingredients._—Potatoes; to every lb. of mashed potatoes allow 1 oz. of butter, 2 tablespoonfuls of milk, salt to taste. _Mode._—Boil the potatoes in their skins; when done, drain them, and let them get thoroughly dry by the side of the fire; then peel them, and, as they are peeled, put them into a clean saucepan, and with a _large fork_ beat them to a light paste; add butter, milk, and salt in the above proportion, and stir all the ingredients well over the fire. When thoroughly hot, dish them lightly, and draw the fork backwards over the potatoes to make the surface rough, and serve. When dressed in this manner, they may be browned at the top with a salamander, or before the fire. Some cooks press the potatoes into moulds, then turn them out, and brown them in the oven: this is a pretty mode of serving, but it makes them heavy. In whatever way they are sent to table, care must be taken to have them quite free from lumps. _Time._—From ½ to ¾ hour to boil the potatoes. _Average cost_, 4_s._ per bushel. _Sufficient_,—1 lb. of mashed potatoes for 3 persons. _Seasonable_ at any time.

POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.

_Ingredients._—To every lb. of mashed potatoes allow ¼ pint of good broth or stock, 2 oz. of butter. _Mode._—Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork; add the stock or broth, and rub the potatoes through a sieve. Put the purée into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve. A purée should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk may be substituted for the broth when the latter is not at hand. A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre. After having browned the potatoes in the oven, the dish should be wiped clean, and the ragoût or fricassée poured in. _Time._—About ½ hour to boil the potatoes; 6 or 7 minutes to warm the purée. _Average cost_, 4_s._ per bushel. _Sufficient._—Allow 1 lb. of cooked potatoes for 3 persons. _Seasonable_ at any time.

POTATOES, how to use Cold.

_Ingredients._—The remains of cold potatoes; to every lb. allow 2 tablespoonfuls of flour, 2 ditto of minced onions, 1 oz. of buttermilk. _Mode._—Mash the potatoes with a fork until perfectly free from lumps; stir in the other ingredients, and add sufficient milk to moisten them well; press the potatoes into a mould, and bake in a moderate oven until nicely brown, which will be in from 20 minutes to ½ hour. Turn them out of the mould, and serve. _Time._—20 minutes to ½ hour. _Seasonable_ at any time.

POTATOES, to Steam.

_Ingredients._—Potatoes; boiling water. _Mode._—This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into cold water as they are peeled, then put them into a steamer. Place the steamer over a saucepan of boiling water, and steam the potatoes from 20 to 40 minutes, according to the size and sort. When a fork goes easily through them, they are done; then take them up, dish, and serve very quickly. _Time._—20 to 40 minutes. _Average cost_, 4_s._ per bushel. _Sufficient._—Allow 2 large potatoes to each person. _Seasonable_ all the year, but not so good whilst new potatoes are in season.