The Apsley cookery book

in the butter until it is thoroughly mixed, then add the milk, mixing them carefully. Stir the potatoes over the fire until they are quite hot, as the butter and milk will have cooled then. If they are preferred brown, pile them on a vegetable drainer, and fork them over, and brown before a hot fire. If they are browned they will not need to be stirred over the fire, for they will get hot in the browning. 183. Potatoes and Onions (Mashed). Ingredients. Two pounds of Potatoes. One gill of boiling Milk. Two or three good Spanish One ounce of Butter. Onions. Put the potatoes and onions in a stewpan together, with only sufficient water to cover them. When thoroughly done, drain the water from them, beat well with a fork, and add the butter and boiling milk ; beat until a thick smooth paste is produced. Serve very hot. 184. Potatoes (New, Boiled). Ingredients. One pound of new Potatoes. | A sprig of Mint. A quarter of an ounce of Butter. Wash them well, scrape off the skin. Throw them into boiling water and add the mint, if liked. After they have boiled up let them simmer until tender, which will be in from fifteen to thirty minutes, according to age. Drain them, and let them dry on the stove with the lid half on the saucepan. Serve them in a hot vegetable dish and put the butter over them. 185. Potatoes (Saute). Ingredients . Two pounds of cold Potatoes. I Teaspoonful of chopped Parsley. Three ounces of Butter. | Pepper to taste. This is a good way to use up cold potatoes. Cut the potatoes into slices about a quarter of an inch thick. Put them into a saucepan with the butter, cover them, and allow them to cook for twenty minutes. Add the parsley, and pepper last thing, and serve very hot. 186. Potato Snow. Ingredients. One pound of Potatoes. Boil the potatoes according to recipe No. 175 to ensure their being quite dry. Put them through the potato masher (see “ Hints on Cooking”), and let them drop lightly into the vegetable dish, which should be hot. They should not be touched after they are in the dish or their appearance will be spoiled. 187. Savoy Cabbage (Stewed). Ingredients. A medium sized Savoy Cabbage. | Half a pint of Brown Gravy. Pepper. Put a Savoy cabbage in plenty of salted boiling water and boil until tender. Drain it well and chop it. Put it in a stewpan with the gravy and a seasoning of pepper. Let it simmer very gently for half an hour, stirring it occasionally. Serve very hot with croutons, or pieces of toasted bread cut in three-cornered pieces. 188. Sea-kale (Boiled). Ingredients. Sea-kale. | White Sauce. Carefully wash and brush the sea-kale to remove the sand and grit, cut out the black parts of the roots, and tie them into bundles. Throw them into plenty of boiling, slightly salted water, and keep them boiling quickly until tender. They will be cooked in from twenty minutes to half an hour, according to age. Drain them well and serve the kale on toast with the heads in one direction. Pour white sauce over them, and serve. The sauce must be made according to recipe for “ Plain White Sauce.” 189. Spinach (No. i). Ingredients. Three pounds of Spinach. | One ounce of Butter.