part, and kept on the outer side of the roll; and
when served, the heads are to be turned towards each other in the dish.
Garnish with fried or dried parsley.

POT HERBS. As some of these are very pungent, they require to be used
with discretion, particularly basil, savoury, thyme, or knotted
marjoram. The other sorts are milder, and may be used more freely.

POT POURRI. Put into a large china jar the following ingredients in
layers, with bay salt strewed between. Two pecks of damask roses, part
in buds and part blown; violets, orange flowers and jasmine, a handful
of each; orris root sliced, benjamin and storax, two ounces of each; a
quarter of an ounce of musk, a quarter of a pound of angelica root
sliced, a quart of the red parts of clove gilliflowers, two handfuls of
lavender flowers, half a handful of rosemary flowers, bay and laurel
leaves, half a handful of each; three Seville oranges, stuck as full of
cloves as possible, dried in a cool oven and pounded, and two handfuls
of balm of gilead dried. Cover all quite close, and when the pot is
uncovered the perfume is very fine.

POTATOE BALLS. Mix some mashed potatoes with the yolk of an egg, roll
the mass into balls, flour them, or put on egg and bread crumbs, and fry
them in clean drippings, or brown them in a Dutch oven.--Potatoe balls
ragout are made by adding to a pound of potatoes, a quarter of a pound
of grated ham, or some chopped parsley, or sweet herbs; adding an onion
or shalot, salt and pepper, a little grated nutmeg or other spice, and
the yolks of two eggs. They are then to be dressed as potatoe balls.

POTATOE BREAD. Weigh half a pound of mealy potatoes after they are
boiled or steamed, and rub them while warm into a pound and a half of
fine flour, dried a little before the fire. When thoroughly mixed, put
in a spoonful of good yeast, a little salt, and warm milk and water
sufficient to work into dough. Let it stand by the fire to rise for an
hour and a half, then make it into a loaf, and bake it in a tolerably
brisk oven. If baked in a tin the crust will be more delicate, but the
bread dries sooner.--Another. To two pounds of well-boiled mealy
potatoes, rubbed between the hands till they are as fine as flour, mix
in thoroughly two large double handfuls of wheat flour, three good
spoonfuls of yeast, a little salt, and warm milk enough to make it the
usual stiffness of dough. Let it stand three or four hours to rise, then
mould it, make it u