poonful of pepper; brown them in a quick oven, shaking
them occasionally to color them equally; serve hot.

157. =Mushroom Pudding.=--Cleanse a quart of fresh mushrooms, cut them in
small pieces, mix them with half a pound of minced ham or bacon, season
them with a teaspoonful of salt, and half a saltspoonful of pepper;
spread them on a roly-poly crust made by mixing one pound of flour, half
a pound of shortening, and a teaspoonful of salt, with about one pint of
water: roll up the crust, tie it tightly in a floured cloth, and boil it
about two hours in boiling stock, or salted water; serve hot with bread,
or vegetables.

158. =Boiled Potatoes.=--Potatoes should be prepared for boiling by first
carefully washing them, removing the deep eyes or defective parts, and
then paring off one ring all around the potato; place them in cold water
with a little salt; when cooked, which will be in from twenty to thirty
minutes, pour off all the water, cover them with a clean, coarse towel,
_leaving off the lid of the pot_, and set them on a hot brick on the
back of the fire to steam. Potatoes treated in this way can be kept
fresh, hot and mealy for hours. Medium-sized and smooth potatoes are the
most economical to use, and the kind should be selected in reference to
the season.

159. =Lyonnaise Potatoes.=--Chop two ounces of onion, and fry it pale
yellow in two ounces of butter; meantime peel boiled potatoes, either
hot or cold, cut them in slices, put them into the pan containing the
onion and butter, season them with a teaspoonful of salt, and half a
saltspoonful of pepper, fry them pale brown, shaking the pan to prevent
burning, and tossing it to brown them evenly; sprinkle with two
tablespoonfuls of chopped parsley, and serve at once.

160. =Stuffed Potatoes.=--Wash twelve large potatoes with a brush; bake
them _only until they begin to soften_; not more than half an hour; cut
off one end, scoop out the inside with a teaspoon into a sauce-pan
containing two ounces of butter, one saltspoonful of white pepper, one
teaspoonful of salt, and two ounces of grated Parmesan cheese; stir all
these ingredients over the fire until they are scalding hot; then fill
the potato skins with the mixture, put on the ends, press the potatoes
gently in shape, heat them in the oven, and serve them on a hot dish
covered with a napkin, the potatoes being laid on the napkin. _Observe
never to cover a baked potato unless you want it to be heavy and
m