forming an impervious layer that prevents the water reaching the inner starchy part of the potato. Consequently, the potatoes are more dry and floury than they would otherwise be. Potatoes may be kept hot for some time, without spoiling, if covered with a folded cloth to absorb the moisture, and the saucepan itself uncovered, to allow the steam to escape.
Potato-Sugar.—This sugar substance, found in the tubers of potatoes, is obtained in the form of syrup or treacle. It resembles grape-sugar, is not crystallizable, and is less sweet than cane-sugar. It is used to make sweetmeats and as a substitute for honey. 60 lb. of potatoes, yielding 8 lb. of dry starch, will produce 7½ lb. of sugar. In Russia it is extensively made, and is as good, though of less consistency, than the treacle obtained from cane-sugar. A cheap and common spirit is also distilled from the tubers, which resembles brandy, but is milder, and has a flavour resembling the odour of violets or raspberries. In France this manufacture is carried on somewhat extensively, and 500 lb. of the tubers will produce 12 lb. of the spirits, the pulp being utilized for feeding cattle.
1566.—POTATOES, COLD, TO USE.
Ingredients.—1 lb. of cold potatoes, 1 oz. of butter, 2 tablespoonfuls of finely-chopped onion, 2 tablespoonfuls of flour, milk, salt and pepper.
Method.—Pass the potatoes through a sieve, or beat them smooth with a fork. Add the butter, onion, and sufficient milk to moisten them, season to taste with salt and pepper, and press the mixture into a well-greased mould or basin. Bake in a moderate oven for about ½ an hour, then turn the potatoes out and serve. For other methods of utilising cold potatoes, see Bubble and Squeak, Potato Balls, Potatoes, Mashed and Baked, and Potatoes with Maître d'Hôtel Sauce.
Time.—To bake the mould, about ½ an hour. Average Cost, 2d. to 2½d. Sufficient for 2 or 3 persons. Seasonable at any time.
See Potatoes, Fried, Recipe No. 1569.
1568.—POTATOES WITH CHEESE. (Fr.—Soufflé de Pommes de Terre au Fromage.)
Ingredients.—3 medium-sized potatoes, 2 whites of eggs, 1 yolk of egg, 1 heaped tablespoonful of grated cheese, 2 tablespoonfuls of milk, 1 teaspoonful of finely-chopped parsley, 1 oz. of butter, salt and
Method.—Scrub the potatoes and bake them in their skins. When ready, cut in halves, empty the skins into a small stewpan, add the cheese, butter, yolk of egg, milk and parsley, season with salt and pepper, and mix well over the fire. Beat the whites stiffly, stir them lightly in, then fill the potato skins with the mixture, piling it somewhat high. Brush over with a little yolk of egg, and bake in a moderate oven for about 15 minutes.