Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

quick fire, keep stirring, then pour on the potatoes, and serve. _Mashed._--Peel and quarter about three pints of potatoes as directed; put them in a saucepan with more water than is necessary to cover them, and a little salt; set on the fire and boil gently till done, drain, put them back in the saucepan, mash them well and mix them with two ounces of butter, two yolks of eggs, salt, pepper, and milk enough to make them of a proper thickness. Set on the fire for two or three minutes, stirring the while, and serve warm. When on the dish, smooth them with the back of a knife or scallop them, according to fancy. _Mashed and baked._--Put two ounces of butter in a stewpan and set it on the fire; when hot, add a teaspoonful of parsley chopped fine, and a little salt; five minutes after, put in it a quart of potatoes, prepared, cooked, peeled, and mashed, as directed; then pour on the whole, little by little, stirring continually with a wooden spoon, a pint of good milk; and when the whole is well mixed, and becoming rather thick, take from the fire, place on the dish, then set in a brisk oven for five minutes, and serve. _Polanaise._--Wash well about two quarts of potatoes, put them in a saucepan and cover with cold water, season with salt, half a dozen whole peppers, a bay-leaf, a sprig of thyme, and two or three onions in slices; boil gently till done, and drain. Peel the potatoes, cut them in two, dish and turn a _caper_ sauce over them. Serve warm. _Provençale._--Peel and quarter about three pints of potatoes as directed. Put in a saucepan about a gill of oil with the potatoes, salt, pepper, a pinch of nutmeg, six sprigs of parsley, two cloves of garlic, and half the rind of a lemon; the three latter spices well chopped; set on a good fire, stir now and then till cooked, dish the whole, sprinkle the juice of one or two lemons on, and serve warm. _Another way._--Put in a