A Plain Cookery Book for the Working Classes

and consequently will be unappetising. As soon as the first lot is fried in a satisfactory manner, drain them from the fat with a skimmer, or spoon, and then fry the remainder; and when all are fried, shake a little salt over them. No. 139. HOW TO FRY POTATOES AN EASIER WAY. When it happens that you have some cold boiled potatoes, this is the way to fry them:--First cut the potatoes in thick slices, and fry them in a frying-pan with butter or dripping, just enough to season them, and as they fry, lift or scrape them from the bottom of the pan with an iron spoon, to prevent them from sticking to the bottom and burning, which, by imparting a bitter taste, would spoil them; when all are fried of a very light brown colour, season with pepper and salt. No. 140. HOW TO MASH POTATOES. Either steam or boil the potatoes, as indicated in Nos. 135 and 136, and immediately after they are done, while steaming hot, put the potatoes into a clean saucepan, and break or mash them by stirring them vigorously with a fork; when all are broken smooth and mealy, add a little _hot_ milk, with a bit of butter, pepper, and salt; work the whole well together for a few minutes, and eat the mashed potatoes while hot. No. 141. BAKED MASHED POTATOES. Prepare the mashed potatoes as shown in the preceding Number, put them in a dish, smooth them over with a knife, put some bits of butter on the top, and set them before the fire, turning them occasionally to brown them equally all round. No. 142. MASHED POTATOES WITH LING. Ling is a kind of dried salt fish; it is cheaper than the ordinary sort of salted codfish. It should be washed and well soaked in plenty of tepid water for six hours before it is boiled in cold water; when taken out of the pot it should be divided into large flakes, mixed with mashed potatoes, and baked in a dish, as directed in the preceding Number. No. 143.