and
brown on the other side. Cold potatoes may be warmed up this way.

1117. Potato Scones.

Mash boiled potatoes till they are quite smooth, adding a little salt;
then knead out the flour, or barley-meal, to the thickness required;
toast on the girdle, pricking them with a fork to prevent them
blistering. When eaten with fresh or salt butter they are equal to
crumpets--even superior, and very nutritious.

1118. Potato Pie.

Peel and slice your potatoes very thinly into a pie-dish; between each
layer of potatoes put a little chopped onion, and sprinkle a little
pepper and salt; put in a little water, and cut about two ounces of
fresh butter into bits, and lay them on the top; cover it close with
paste. The yolks of four eggs may be added; and when baked, a
tablespoonful of good mushroom ketchup poured in through a funnel.
Another method is to put between the layers small bits of mutton,
beef, or pork. In Cornwall, turnips are added. This constitutes (on
the Cornish method) a cheap and satisfactory dish for families.

1119. Cold Potatoes.

There are few articles in families more subject to waste, whether in
paring, boiling, or being actually wasted, than potatoes; and there
are few cooks who do not boil twice as many potatoes every day as are
wanted, and fewer still who do not throw the residue away as being
totally unfit in any shape for the next day's meal; yet if they would
take the trouble to beat up the despised cold potatoes with an equal
quantity of flour, they would find them produce a much lighter
dumpling or pudding than they can make with flour alone: and by the
aid of a few spoonfuls of good gravy, they will provide a cheap and
agreeable appendage to the dinner table.

[EVERY RECEIPT IS THE BASIS OF MANY OTHERS.]

1120. Mashed Potatoes and Spinach or Cabbage.

Moisten cold mashed potatoes with a little white sauce: take cold
cabbage or spinach, and chop it very finely. Moisten with a brown
gravy. Fill a tin mould with layers of potatoes and cabbage; cover the
top, and put it into a stewpan of boiling water. Let it remain long
enough to warm the vegetables; then turn the vegetables out and serve
them. Prepare by boiling the vegetables separately, and put them into
the mould in layers, to be turned out when wanted. It forms a very
pretty dish for an entree.

1121. Cold Carrots and Turnips.

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