VEGETABLES. 195
dressed, so as to keep them as hot as possible ; then press them through a wire sieve into the dish in which they are to be served ; strew a little fine salt upon them previous to sending them to table. French cooks also add a small quantity of pounded loaf sugar while they are being
mashed.
HASTY COOKED POTATOES.
WASH and peel some potatoes; cut them into slices of about a qaurter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they will be done in about ten minutes.
Strain off the water, put the potatoes into a hot dish, chop them slightly, add pepper, salt, and a few small pieces of fresh butter, and serve without loss of time.
FAVORITE WARMED POTATOES.
THE potatoes should be boiled whole with the skins on in plenty of water, well salted, and are much better for being boiled the day before needed. Care should be taken that they are not over cooked. Strip off the skins (not pare them with a knife) and slice them nearly a quarter of an inch thick. Place them in a chopping-bowl and sprinkle over them sufficient salt and pepper to season them well ; chop them all one way, then turn the chopping-bowl half way around and chop across them, cutting them into little square pieces the shape of dice. About twenty-five minutes before serving time, place on the stove a saucepan (or any suitable dish) containing a piece of butter the size of an egg; when it begins to melt and run over the bottom of the dish, put in a cup of rich sweet milk. When this boils up put in the chopped pota- toes ; there should be about a quart of them ; stir them a little so that they become moistened through with the milk; then cover and place them on the back of the stove, or in a moderate oven, where they will heat through gradually. When heated through, stir carefully from the bottom with a spoon and cover tightly again. Keep hot until ready to serve. Baked potatoes are very good warmed in this manner.
CRISP POTATOES.
CUT cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat and toss them about with a knife until they are a uniform light brown ; drain and season with salt and pepper. Fat is never hot enough while bubbling when it is ready it is still and smoking, but should never burn.
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