it. If the pudding is
required to be richer, add three ounces more of butter, another egg,
with sweetmeats and almonds. If the pudding is to be baked with meat,
boil the potatoes and mash them. Rub the mass through a cullender, and
make it into a thick batter with milk and two eggs. Lay some seasoned
steaks in a dish, then some batter; and over the last layer of meat pour
the remainder of the batter, and bake it of a fine brown.--Another. Mash
some boiled potatoes with a little milk, season it with pepper and salt,
and cut some fat meat into small pieces. Put a layer of meat at the
bottom of the dish, and then a layer of potatoe till the dish is full.
Smooth the potatoes on the top, shake a little suet over it, and bake it
to a fine brown. Mashed potatoes may also be baked as a pudding under
meat, or placed under meat while roasting, or they may be mixed with
batter instead of flour.

POTATOE ROLLS. Boil three pounds of potatoes, bruise and work them with
two ounces of butter, and as much milk as will make them pass through a
cullender. Take nearly three quarters of a pint of yeast, and half a
pint of warm water; mix them with the potatoes, pour the whole upon five
pounds of flour, and add some salt. Knead it well: if not of a proper
consistence, add a little more warm milk and water. Let it stand before
the fire an hour to rise; work it well, and make it into rolls. Bake
them about half an hour, in an oven not quite so hot as for bread. The
rolls will eat well, toasted and buttered.

POTATOE SNOW. The whitest sort of potatoes must be selected, and free
from spots. Set them over the fire in cold water; when they begin to
crack, strain off the water, and put them into a clean stewpan by the
side of the fire till they are quite dry, and fall to pieces. Rub them
through a wire sieve on the dish they are to be sent up in, and do not
disturb them afterwards.

POTATOE SOUP. Cut a pound and a half of gravy beef into thin slices,
chop a pound of potatoes, and an onion or two, and put them into a
kettle with three quarts of water, half a pint of blue peas, and two
ounces of rice. Stew these till the gravy is quite drawn from the meat,
strain it off, take out the beef, and pulp the other ingredients through
a coarse sieve. Add the pulp to the soup, cut in two or three roots of
celery, simmer in a clean saucepan till this is tender, season with
pepper and salt, and serve it up with fried bread cut into it.

POTATOE STA