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1109. Potato Cheesecakes. One pound of mashed potatoes, quarter of a pound of currants, quarter of a pound of sugar and butter, and four eggs, to be well mixed together; bake them in patty-pans, having first lined them with puff paste. 1110. Potato Colcanon. Boil potatoes and greens (or spinach) separately; mash the potatoes; squeeze the greens dry; chop them quite fine, and mix them with the potatoes with a little butter, pepper, and salt. Put into a mould, buttering it well first: let it stand in a hot oven for ten minutes. [A CHAIR UNSOUND SOON FINDS THE GROUND.] 1111. Potatoes Roasted under Meat. Half boil large potatoes; drain the water; put them into an earthen dish, or small tin pan, under meat roasting before the fire; baste them with the dripping. Turn them to brown on all sides; send up in a separate dish. 1112. Potato Balls Ragoût. Add to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or shalot, salt, pepper, and a little grated nutmeg, and other spice, with the yolk of a couple of eggs; then dress as Potatoes Escalloped. (1116). 1113. Potato Snow. Pick out the whitest potatoes, put them on in cold water; when they begin to crack, strain, and put them in a clean stewpan before the fire till they are quite dry, and fall to pieces; rub them through a wire sieve upon the dish they are to be sent up on, and do not disturb them afterwards.