an earthen dish, or small tin pan, under meat that is roasting, and
baste them with some of the dripping: when they are browned on one side,
turn them and brown the other; send them up round the meat, or in a
small dish.

_Potato Balls._--(No. 111.)

Mix mashed potatoes with the yelk of an egg; roll them into balls; flour
them, or egg and bread-crumb them; and fry them in clean drippings, or
brown them in a Dutch oven.

_Potato Balls Ragout_,--(No. 112.)

Are made by adding to a pound of potatoes a quarter of a pound of grated
ham, or some sweet herbs, or chopped parsley, an onion or eschalot,
salt, pepper, and a little grated nutmeg, or other spice, with the yelk
of a couple of eggs: they are then to be dressed as No. 111.

_Obs._--An agreeable vegetable relish, and a good supper-dish.

_Potato Snow._--(No. 114.)

The potatoes must be free from spots, and the whitest you can pick out;
put them on in cold water; when they begin to crack strain the water
from them, and put them into a clean stew-pan 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
afterward.

_Potato Pie._--(No. 115.)

Peel and slice your potatoes very thin into a pie-dish; between each
layer of potatoes put a little chopped onion (three-quarters of an ounce
of onion is sufficient for a pound of potatoes); between each layer
sprinkle a little pepper and salt; put in a little water, and cut about
two ounces of fresh butter into little bits, and lay them on the top:
cover it close with puff paste. It will take about an hour and a half to
bake it.

N.B. The yelks of four eggs (boiled hard) may be added; and when baked,
a table-spoonful of good mushroom catchup poured in through a funnel.

_Obs._--Cauliflowers divided into mouthfuls, and button onions, seasoned
with curry powder, &c. make a favourite vegetable pie.

_New Potatoes._--(No. 116.)

The best way to clean new potatoes is to rub them with a coarse cloth or
flannel, a or scrubbing-brush, and proceed as in No. 102.

N.B. New potatoes are poor, watery, and insipid, till they are full two
inches in diameter: they are not worth the trouble of boiling before
midsummer day.

_Obs._--Some cooks prepare sauces to pour over potatoes, made with
butter, salt, and pepper, or gravy, or melted butter and catchup; or
stew the potatoes in ale, or water seasoned with pepper a