Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-02-19

Feel. boil and mash one quart oi Po'A-
toes. Add the yolks Of four eggs and
milk enough to make the potatoes moist.
Put on the Dire, stirring all the while, for
two minutes. Take II of and leave over
night. The next morning add The
chopped foal. some bread crumbs, III
tie milk, pepper and salt to taste. Mold
Ia wineglass and fry light brown.
Serve With garnish Of parsley.
PoTArO AND MEAT CR0Qrkrrts -
Mash smooth the boiled potatoes. Add
one or two eggs and any kind OF cold
meAt-beef, mutton or veal-choPpod
tine, with very light dash OF cayenne
,epper aud little onion chopped very
fine. Salt To the tase. Tee milk enough
TO msk- thoroughly moist. Make into
either flat or round cakes and Try brown.
PorATo MINCE BAIIs.-Parboil pota-
toes ,quNl In quantity To tWo-thlrds oi
the available cold meat-beef and n little
ham. II convenient, chopped fine. Mash
the potatoes and mix with the meat on.
raw egg. Season with small bits OF
celery, pepper and salt. Fry In round
balls.
FoTATo AND FISH BALLs.-Take
quail parts ot cold ish, shredded hue,
aud potatoes boiled aud mashed smooth
Beat in sn egg snd few table, pooniuls
Of rich milk, but do not make too moist.
salt TO taste. Mix thoroughly and beat
until light. Roll with spoon into
neatly-shaped oval balls, and fry brown
POTATOES Az GRATlN.-Peel, boil
and mash the potatoes. Chop lean boil
ed ham and little parsley together.
Put the ham ia 4 stewpan with little
melted butter and pinch OF -four. Sea.
son " ith pepper and small quantity OF
tinely-rubbed thyme. IL no thyme Is al
hand. little dry mustard can De used.
when hot, stir in enough eggs 10 make
thick custsrd, say four for cupiuI OF
hsm. Nix the potatoes thoroughly With
this, adding little butter, or gravy, II
convenient, cover with bread crumbs and
let IL STAY In hot oven fifteen minutes.
II YOU have the gravy, let II boil, aud
pour around the potatoes when You
serve them. IL is not necessary, how
ever.
PorATo SALAp.--A quart OF mashed
boiled potatoes. n large onion chopped
fine, half teacupful Of milk, little but
ter, salt and pepper 10 taste. MIX the
potatoes, milk, butter and seasoning
well. Let them stand until cool, ard add
the onion and following dressing: Beat
three eggs light and mix with them halt
pint of vinegar, tablespoonful OF
white sugSr, and heapipg teaspoonfui
of PREPARED mustard, and, il liked. Il
tablespoonful of Worcestershire sauce.
Garnish with celery leaves.
ANOTHER PoTATo SALAD.-Mix with
the mashed potatoes any cold beef or
other meat cut fine, also cold boiled egg.
Pour over all may onnsise dressing.
ANOTHER SALAD.-Mssh the potatoes
with spoon, and season with little
onion cut fine, pepper, salt, mustard and
vinegar 10 the taste. Slice a cold Dol led
egg and Law over the top. liz water
crosses can be had. cut them up and mix
with the salad. They give delicious
flavor.
HAGGIs.-This famous old Scotch dish
is very simple Cut the beef in small
pieces and mix with mashed potatoes.
Season with pepper and salt. Use n
plenty Of butter and bake well.
PoTATo LoAr.-Masbed potatoes, two
eggs. ell beaten: cold chicken shredded
fine. Mix together, adding butter, pep
per and salt, and making in the shape oil
loaf. Bake brown.
PorATo PIE.-Place in the pastry al
-
slices OF mutton or veal, and three cold
boiled eggs, sliced. Season with salt,
pepper and mace according 10 taste.
Add butter on each layer, or pour gravy
over it. Let the top layer be a thick one
Of potatoes, and brush with yolk OF egg.
ANOTHER POTATO PIE.-Mix any
kind of cold fowl, cut fine, with the
mashed potatoes. Add one ortwo eggs,
| il liked, season To taste, aud use plenty
of butter il no gravy is left from the
fowl. Fill the pastry with this, also
covering with pastry, aud bake.
POTATOES IN THEIR JACKETs.-This
odd name is given to potatoes roasted In
the skin, which, IL one OF the most print
tive. is also one OF the best ways OF
cooking them, as they keep their heat
longer and are thoroughly done.
BAKED POTATOES WITH MEAT.-Peel
and bake whole, serving them with roast
beef. They must be Of delicate brown.
and are laid in the gravy around the
meat.
BAKED POTAToES.-Take cold boiled
potatoes and mash them, using enough
milk or cream TO Ike them the proper
consistency for shaping into a neat
mound or pyramid. Glaze thickIy with
yolk of egg and bake.
ANOTHER WAY OF BAKING.-This Is
real poipourri Of dish. Mash the
potatoes and mix them with any kind Of
cold meat you wish to utilize, even bits
Of liver or sausage. Season according
to taste; little cayenne pepper, II you
use the latter, black pepper or mustard,
IL beef or mutton are used; for fowl,
take celery salt or little thyme. Acd
butter or gravy enough to keep 1t from
being too dry and bake In baking dish.
PorAToEs ON THE HALF SHELL
Take large, fine potatoes and roast or
bske until the skin Is entirely firm.
Wipe carefully, cut each potato in half
and scoop out the inside, MASKING 1t and
mixing with hard boiled eggs chopped
fine. butter, salt and pepper. Fill the
half skins with this, glaze the top with
the yolk Of an egg and bake. This makes
an excellent breakfast dish.
Potato RoLL.-Boil and nash p0ta-
toes. Add enough -four to roll it tolera-
bly, thin. Spread with jam-raspberry
and blackberry are the best-roll to-
gether, sew in cloth and boil like An
apple dumping.