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

for two or three minutes longer, when take off again, spread butter over the same as the first time, etc. Repeat the same process two or three times, and serve warm. _Stuffed._--Steam two or three potatoes and peel and mash them in a bowl, then chop fine a small green onion or two shallots with two ounces of fat salt pork and six or eight sprigs of parsley; mix the whole with the potatoes; add also and mix with the rest about two ounces of butter, and salt and pepper to taste. If the potatoes are not warm enough to melt the butter while mixing, it should be melted first. Clean and wash well six potatoes of an even size and split them in two lengthwise; then with a small iron spoon remove the middle part of each half, so as to leave only a thickness of about one-eighth of an inch. You have then a kind of shell, which you fill with the prepared mixture above, filling more than full, so that the top is convex, and which you smooth with the back of a knife. When the twelve halves are thus prepared, butter the bottom of a bakepan, lay the potatoes in with the mixture upward, and put in a warm oven. Take from the oven when about half done, and spread some melted butter all over by means of a brush; put back in the oven, finish the baking, and serve warm. _In Cakes._--Prepare and cook by steam a quart and a half of potatoes, peel and mash them; mix with them the yolks of five eggs, half a lemon-rind grated, and four ounces of fine white sugar. Put four ounces of butter in a stewpan and set it on the fire; when melted, put the mixture in, stirring with a wooden spoon continually; as soon as it is in the stewpan, add the whites of the five eggs, well beaten; leave on the fire only the time necessary to mix the whole well together, and take off; when nearly cold, add, if handy, and while stirring,