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1036
Enquire within upon everything
·
Robert Kemp Philp
421
1117.
Potato
Scones.
Mash
boiled
potatoes
till
they
are
quite
smooth,
adding
a
little
salt;
then
knead
out
the
flour,
or
barley-meal,
to
the
thickness
required;
toast
on
the
girdle,
pricking
them
with
a
fork
to
prevent
them
blistering.
When
eaten
with
fresh
or
salt
butter
they
are
equal
to
crumpets--even
superior,
and
very
nutritious.
1118.
Potato
Pie.
Peel
and
slice
your
potatoes
very
thinly
into
a
pie-dish;
between
each
layer
of
potatoes
put
a
little
chopped
onion,
and
sprinkle
a
little
pepper
and
salt;
put
in
a
little
water,
and
cut
about
two
ounces
of
fresh
butter
into
bits,
and
lay
them
on
the
top;
cover
it
close
with
paste.
The
yolks
of
four
eggs
may
be
added;
and
when
baked,
a
tablespoonful
of
good
mushroom
ketchup
poured
in
through
a
funnel.
Another
method
is
to
put
between
the
layers
small
bits
of
mutton,
beef,
or
pork.
In
Cornwall,
turnips
are
added.
This
constitutes
(on
the
Cornish
method)
a
cheap
and
satisfactory
dish
for
families.
1119.
Cold
Potatoes.
There
are
few
articles
in
families
more
subject
to
waste,
whether
in
paring,
boiling,
or
being
actually
wasted,
than
potatoes;
and
there
are
few
cooks
who
do
not
boil
twice
as
many
potatoes
every
day
as
are
wanted,
and
fewer
still
who
do
not
throw
the
residue
away
as
being
totally
unfit
in
any
shape
for
the
next
day's
meal;
yet
if
they
would
take
the
trouble
to
beat
up
the
despised
cold
potatoes
with
an
equal
quantity
of
flour,
they
would
find
them
produce
a
much
lighter
dumpling
or
pudding
than
they
can
make
with
flour
alone:
and
by
the
aid
of
a
few
spoonfuls
of
good
gravy,
they
will
provide
a
cheap
and
agreeable
appendage
to
the
dinner
table.
Marker
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Fine white-out
Circle
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Hand
Scalpel
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Sieve
Purify
Undo
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Start over
