oist._

161. =Potato Snow.=--Peel a quart of white potatoes, and boil them as
directed in receipt No. 158; drain them thoroughly, put them in a sieve
over the dish in which they are to be served, and rub them through it
with a potato masher, or a wooden spoon; do not stir them after they are
put into the dish, and serve them hot.

162. =Bermuda or New Potatoes.=--Wash a quart of new potatoes thoroughly,
put them into plenty of boiling water and salt, and boil them until
tender enough to pierce easily with a fork; drain off the water, cover
them with a towel, let them steam five minutes, and serve them in their
jackets.

163. =Broiled Potatoes.=--Boil a quart of even sized potatoes until
tender, but do not let them grow mealy; drain off the water, peel the
potatoes, cut them in half inch slices, dip them in melted butter, and
broil them over a moderate fire; serve hot, with a little butter melted.

164. =Saratoga Potatoes.=--Peel a quart of potatoes, cut them in very thin
slices, and lay them in cold water and salt for an hour or more; then
dry them on a towel, throw them into a deep kettle of smoking hot fat,
and fry them light brown; take them out of the fat with a skimmer into a
colander, scatter over them a teaspoonful of salt, shake them well
about, and turn them on a platter to serve.

165. =Broiled Tomatoes.=--Wipe half a dozen large red tomatoes, cut them
in half inch slices, dip them in melted butter, season them with salt
and pepper, dip them in cracker crumbs, and broil them on an oiled
gridiron over a moderate fire, being very careful not to break the
slices in turning them. Serve them with chops for breakfast.

166. =Stuffed Tomatoes.=--Cut off the tops from eight or ten large smooth
round tomatoes; scoop out the inside, and put it into a sauce-pan with
quarter of a pound of scraps of ham, bacon or tongue minced fine, a
saltspoonful of salt, two ounces of butter, half an ounce of chopped
parsley, and four ounces of grated cheese and bread crumbs mixed; stir
these ingredients over the fire until they are scalding hot, fill the
tomato skins with this forcemeat, fit them neatly together, dust them
with sifted bread crumbs, put over each a very little sweet oil to
prevent burning, brown them in a quick oven, and serve them on a hot
dish with their own gravy turned over them.

167. =Saratoga Onions.=--Slice half a dozen delicately flavored onions in
small strips; drop them into plenty of smoking hot fat, f