2. Have ready the same weight of boiled spinach. 3. Chop it up, and thoroughly mix with the potatoes. 4. Add salt, pepper, a little grated nutmeg, and three ounces of sweet butter✪ Potatoes and Spinach. 5. Work the whole together. 6. Put it into a pie-dish and bake. 7. When the top is of a nice brown colour, it is ready. Precautions. — The ingredients should be well mixed before baking. 228 Buckmaster s Cookery. POTATOES AND BACON. Ingredients. I lb. of Potatoes. ^ lb. of Bacon. Bouquet garni. 1. Take half a pound of bacon, scrape it, and cut it into half-inch dice. 2. Put the pieces into a stew- pan with two ounces of sweet dripping or butter. 3. Let the bacon brown lightly. 4. Add a table- spoonful of flour, and when thoroughly mixed add a pint of hot water, or, better, stock, and a bouquet garni, with a clove of garlic✪ Potatoes and Bacon. 5. Cover the stewpan, and let the contents come to the boil. 6. Wash and peel about a pound of good potatoes (the kidney variety is the best). 7. Slice them in pieces about a quarter of an inch in thickness. 8. Put the potatoes into the stewpan, cover it, and let them boil till they are cooked. 9. Take out the seasoning and serve. Precautions. — Good potatoes and careful prepara- tion of the sauce are essential. POTATO SOUFFLE. Ingredients. 6 Potatoes. 4 Eggs. 4 oz. of Parmesan cheese. Gruyere cheese. 1. Boil six large mealy potatoes, and mash them with three ounces of sweet butter, a little pepper and salt✪ Potato Souffle, and four ounces of grated cheese (half Parmesan and half Gruyere is the best mixture). 2. Add the yolks of four eggs, then the whites, previously whisked to a rather stiff paste. 3. Mix these thoroughly. 4. Put into a pie-dish and bake. When the top is nicely browned in the oven it is ready. ♦ Vegetables. 229 Precautions. — The ingredients should be tho- roughly mixed before baking, and the whites well whisked before mixing: POTATO SOUFFLE. Ingredients. 4 Potatoes. 1 oz. of Butter. Milk. 4 Eggs. 1. Wash and scrub four good-sized potatoes in cold water. 2. Dry them in a cloth. 3. Put them to bake in a brisk oven. After three quarters of an hour try them with an iron skewer to see if they are done. 4. When soft inside remove them from the oven and cut them in half, so that each half of the potato will stand. You should have regard to this in the selection of your potatoes. 5. Take a small teaspoon and carefully scoop out all the inside of the potatoes so as not to break or make holes in the skin. 6. Take a wire sieve, put it over a plate, and rub the potatoes through with a wooden spoon. 7. Put into a clean stewpan one ounce of butter and half a gill of milk. 8. Bring to the boil, with an occasional stir. 9. Add pepper and salt to taste. 10. Stir in gradually and very smoothly three ounces of the potatoes. 11. Remove the stewpan, and stand it on a piece of paper on the table. 12. Break separately three eggs, and put the whites into a basin. 13. Stir in one by one the yolks only , well stirring all together with a wooden spoon. 14. Add to the whites of the three eggs the white of another egg and a pinch of salt. 15. Whip the whites to a stiff froth. 16. Stir the whites lightly into the mixture. 17. Stand the skins of the potatoes on a 2 3° Buckmasters Cookery.

AI-modernized reading of the original text

2. Have ready the same weight of boiled spinach. 3. Chop it up, and thoroughly mix with the potatoes. 4. Add salt, pepper, a little grated nutmeg, and three ounces of sweet butter. 5. Work the whole together. 6. Put it into a pie-dish and bake. 7. When the top is of a nice brown colour, it is ready. Precautions. — The ingredients should be well mixed before baking. Buckmaster's Cookery. POTATOES AND BACON. Ingredients. I lb. of Potatoes. ^ lb. of Bacon. Bouquet garni. 1. Take half a pound of bacon, scrape it, and cut it into half-inch dice. 2. Put the pieces into a stewpan with two ounces of sweet dripping or butter. 3. Let the bacon brown lightly. 4. Add a tablespoonful of flour, and when thoroughly mixed add a pint of hot water, or, better, stock, and a bouquet garni, with a clove of garlic. 5. Cover the stewpan, and let the contents come to the boil. 6. Wash and peel about a pound of good potatoes (the kidney variety is the best). 7. Slice them in pieces about a quarter of an inch in thickness. 8. Put the potatoes into the stewpan, cover it, and let them boil till they are cooked. 9. Take out the seasoning and serve. Precautions. — Good potatoes and careful preparation of the sauce are essential. POTATO SOUFFLE. Ingredients. 6 Potatoes. 4 Eggs. 4 oz. of Parmesan cheese. Gruyere cheese. 1. Boil six large mealy potatoes, and mash them with three ounces of sweet butter, a little pepper and salt, and four ounces of grated cheese (half Parmesan and half Gruyere is the best mixture). 2. Add the yolks of four eggs, then the whites, previously whisked to a rather stiff paste. 3. Mix these thoroughly. 4. Put into a pie-dish and bake. When the top is nicely browned in the oven it is ready. ♦ Vegetables. Precautions. — The ingredients should be thoroughly mixed before baking, and the whites well whisked before mixing: POTATO SOUFFLE. Ingredients. 4 Potatoes. 1 oz. of Butter. Milk. 4 Eggs. 1. Wash and scrub four good-sized potatoes in cold water. 2. Dry them in a cloth. 3. Put them to bake in a brisk oven. After three quarters of an hour try them with an iron skewer to see if they are done. 4. When soft inside remove them from the oven and cut them in half, so that each half of the potato will stand. You should have regard to this in the selection of your potatoes. 5. Take a small teaspoon and carefully scoop out all the inside of the potatoes so as not to break or make holes in the skin. 6. Take a wire sieve, put it over a plate, and rub the potatoes through with a wooden spoon. 7. Put into a clean stewpan one ounce of butter and half a gill of milk. 8. Bring to the boil, with an occasional stir. 9. Add pepper and salt to taste. 10. Stir in gradually and very smoothly three ounces of the potatoes. 11. Remove the stewpan, and stand it on a piece of paper on the table. 12. Break separately three eggs, and put the whites into a basin. 13. Stir in one by one the yolks only , well stirring all together with a wooden spoon. 14. Add to the whites of the three eggs the white of another egg and a pinch of salt. 15. Whip the whites to a stiff froth. 16. Stir the whites lightly into the mixture. 17. Stand the skins of the potatoes on a 2 3° Buckmasters Cookery.

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Potatoes and SpinachPotatoes and BaconPotato SoufflePotato Souffle (Alternate)

Buckmaster's cookery