Recipes for the million

POTATO AND MEAT PUDDING.— Boil four pounds of potatoes, and when quite done, dry and roll them fine with a rolling-pin. As soon as they are cold, make them into a batter with a couple of eggs and a quart of milk, by first well beating up the eggs with the milk and then beating that up with the potatoes till the whole is a smooth batter. Season some chops, or steaks, or other pieces of meat, and lay half of them in a dish ; pour upon them half the batter, and put another layer of seasoned meat, and the rest of the batter on the top. Put it into the oven at once and bake gradually till the meat is cooked and the pudding a fine brown. The more the batter is beaten, the lighter the pudding will be. POTATO DISEASE. — M. Pousard, president of the Agricultural Society of Chalons, in a paper to that body, states that he has discovered a remedy for this disease. The secret consists in planting them after the commencement of June, instead of in April. By this means they escape the frost, and the leaf is not exposed to the hot sun of July. His opinion is that the alternate frost and heat corrupt the root by their opposing influence. Before communicating his opinion M. Pousard continued his experiments for several years, and the invariable result was that his potatoes were of a fine size and perfectly sound. This plan has the further advantage that two crops may be grown upon the same ground within the year. POTATO PUDDING. — Take about two pounds of potatoes, boil them, and let them get cold, then beat up three eggs with a pint of milk and two ounces of moist sugar ; mix all together, put it into a dish, sprinkle grated nutmeg over the top, and bake. POTATO SOUP. — Boil half a dozen mealy potatoes in three pints of white stock until they are tender ; pulp them through a sieve with an onion boiled soft enough for the purpose ; thicken with a little butter rolled in flour, season with cayenne, black pepper, and salt, and just before serving add four tablespoonfuls of cream. POTATOES A LA MAITRE D’HOTEL.— Rather more than parboil the potatoes, then take them up, let them get cold, and cut them into moderately thick slices. Put into a stew-pan a lump of fresh butter with a teaspoonful of flour and a teacupful of broth ; when these boil add the potatoes with some finely chopped parsley ; season with salt and pepper, and let them stew for five minutes, during which time beat up the yolk of an egg with a tablespoonful of cold water and a little lemon juice. When the sauce sets, dish up the vegetables, and serve at once. POTATOES (BROILED). — Boil the potatoes till they are rather more than half cooked, then remove the jackets, flour them, and lay them on a greased gridiron over a clear fire. Serve with f'esh butter. POTATOES (FRIED). — Peel the potatoes and throw them into a pan of cold water as they are done, so as to preserve their colour ; cut them into thin slices, and fry in a pan of hot fresh butter. They should be cooked slowly till of a clear brown colour.