oes with a little butter, pepper, and salt. Put into a mould,
buttering it well first: let it stand in a hot oven for ten minutes.

[A CHAIR UNSOUND SOON FINDS THE GROUND.]

1111. Potatoes Roasted under Meat.

Half boil large potatoes; drain the water; put them into an earthen
dish, or small tin pan, under meat roasting before the fire; baste
them with the dripping. Turn them to brown on all sides; send up in a
separate dish.

1112. Potato Balls Ragout.

Add to a pound of potatoes a quarter of a pound of grated ham, or some
sweet herbs, or chopped parsley, an onion or shalot, salt, pepper, and
a little grated nutmeg, and other spice, with the yolk of a couple of
eggs; then dress as _Potatoes Escalloped_. (1116).

1113. Potato Snow.

Pick out the whitest potatoes, put them on in cold water; when they
begin to crack, strain, and put them in a clean stewpan before the
fire till they are quite dry, and fall to pieces; rub them through a
wire sieve upon the dish they are to be sent up on, and do not disturb
them afterwards.

1114. Potatoes Fried Whole.

When nearly boiled enough, put them into a stewpan with a bit of
butter, or some clean beef dripping; shake them about often, to
prevent burning, till they are brown and crisp; drain them from the
fat. It will be an improvement if they are floured and dipped into the
yoke of an egg, and then rolled in finely sifted bread-crumbs.

1115. Potatoes Fried in Slices.

Peel large potatoes, slice them about a quarter of an inch thick, or
cut them into shavings, as you would peel a lemon; dry them well in a
clean cloth, and fry them in lard or dripping. Take care that the fat
and frying-pan are quite clean; put it on a quick fire, and as soon as
the lard boils, and is still, put in the slices of potato, and keep
moving them until they are crisp; take them up, and lay them to drain
on a sieve. Send to table with a little salt sprinkled over them.

1116. Potatoes Escalloped.

Mash potatoes in the usual way; then butter some nice clean
scallop-shells, pattypans, or tea cups or saucers; put in your
potatoes; make them smooth at the top; cross a knife over them; strew
a few fine bread-crumbs on them; sprinkle them with a paste-brush with
a few drops of melted butter, and set them in a Dutch oven. When
nicely browned on the top, take them carefully out of the shells,