Margaret Brown's French Cookery Book

buttered dish, bake quarter of an hour in a hot oven; when done pour over a half pint of cream. If to be eaten cold pour on fresh cream before sending up; strew crushed loaf sugar on top. No. 163. POTATOES IN MEAT PUDDINGS AND PIES. It has been found that there is a general improvement in meat puddings and pies when potatoes are used with them. They seem to take away much of the overrichness and renders them much more palatable. No. 164. STUFFED POTATOES. Wash and peel five large-sized potatoes, scoop them out hollow from one end to the other, and fill this opening with sausage or forcemeat, then dip the potatoes in melted butter and put them on a baking-dish. Let them bake in a moderately hot oven about 30 or 40 minutes; serve just as soon as done. You can use sauce with them if you choose. No. 165. CURRIED POTATOES. Curry the potatoes by slicing them, raw or cold boiled, frying them in butter; mixing curry powder in gravy, stewing them a little. Little pieces of ham should be stuck over the surface of the potatoes when put on a dish. Lemon juice or pickles can be added. No. 166. SWEET POTATOES BAKED OR ROASTED. Peel and put on a roaster beneath the meat or in a dripping-pan, besides turning them now and then so as to brown evenly. Place them in the oven when the meat is nearly done, so that both may be served and ready at the same time. No. 167. POTATO SOUFFLEE. One pint cream, boiled; mix 2 tablespoonfuls of potato flour with the yolks of 4 eggs, add 1 ounce butter, 2 ounces powdered loaf sugar, lemon peel; pour cream over all. Put in a stewpan on the fire; keep stirring and take off just as it comes to a boil. Let it get cold, then mix in it 6 yolks of eggs; beat 6 whites to a snow, stir them in lightly, place on dish and put in oven till properly risen. Serve in same dish; can be flavored