basin, and add salt, pepper, and a grating of nutmeg to season. Melt the butter, and stir in, one by one, the yolks of eggs, and the cream, lastly add the whites of eggs, previously whisked to a stiff froth. Put the mixture into a buttered pie-dish, or into small buttered china or paper soufflé cases. Bake in a hot oven for about 20 minutes. Small cases will take rather less time.
Time.—From 1¼ to 1½ hours. Average Cost, 10d. Seasonable at any time.
1587.—POTATO RICE. (Fr.—Pommes de Terre au Riz.)
Ingredients.—Potatoes, salt and butter.
Method.—Choose white potatoes, boil them until tender, and mash them. Press them through a large colander on to a hot dish before a fire, shaking the colander lightly every other minute to cause the potatoes to fall off in short grains like rice; serve very hot.
Time.—From 40 to 50 minutes. Average Cost, 1d. per lb. Seasonable at any time.
1588.—POTATO SNOW. (Fr.—Pommes de Terre au Neige.)
Ingredients.—Potatoes, salt and water.
Method.—Choose white potatoes, as free from spots as possible, boil them in their skins in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall; serve as hot as possible.
Time.—From 40 to 50 minutes. Average Cost, 1d. per lb. Seasonable at any time.
1589.—POTATO VERMICELLI.
Ingredients.—Potatoes, salt and water.
Method.—Prepare and cook the potatoes as in either of the two preceding recipes, then press them through a metal potato masher into a hot vegetable dish.
Time.—From 40 to 50 minutes. Average Cost, 1d. per lb. Seasonable at any time.
1590.—POTATOES, TO BOIL NEW. (Fr.—Pommes de Terre.)
Ingredients.—Potatoes; to each ½ gallon of water allow 1 heaped tablespoonful of salt, a few sprigs of mint.
