Cassell's dictionary of cookery

Potato Klosse, Sweet (aGci-mandish). — Beat four ounces of fresh butter to a cream. Add to this a pinch of salt, five or six large lumps of sugar which have been well rubbed upon the rind of a fresh lemon and afterwards crushed to powder, the well-beaten yolks of four and the whites of two eggs, two table-spoonfuls of finelygrated bread-crumbs, and as much potato flour, or flour scooped out of freshly-baked potatoes, as wiU make a thick fimi paste. Form this into balls the size of a walnut, dip them in egg and bread-crumbs, and fry in hot fat until they are equally and brightly browned. Drain them on blotting paper, and serve piled high on a white doily, with powdered sugar sifted over them. Time to fry, five or six minutes. Probable cost, Is. 2d. Sufficient for five or six persons. Potato Mould.— Beat an egg thoroughly, and mix with it a third of a pint of boiling cream or milk, a table-spoonful of sugar, a little grated lemon-rind, and as much cold boiled potato beaten till smooth or grated as will form a stiff thick batter. Pour the mixture into a well-buttered mould, and bake in a well-heated oven. When it is nicely browned, turn it out, and serve very hot. Time to bake, half an hour or more. Probable cost, 6d., if made with milk. Sufficient for four or five persons. Potato Muffins. — Scooi^ the inside from four large freshly-baked potatoes. Beat this flour until it is quite smooth, and add to it a pinch of salt, two ounces of clarified butter, and as much warm water as wiU make a thin batter. Beat three eggs, and add them to the mixture, together with three pints of best flour. Dissolve a tea-spoonful of soda in a pint of lukewarm water, knead this with a cupful of fresh yeast into the dough, and let it rise all night. The next morning bake the muffins in rings upon a griddle, and when one side is lightly browned, turn them upon the other. TVlien to be eaten, tear the muffin a little round the edge, toast it on both sides, divide, butter, and afterwards quarter it. Time to bake the muffins, about twenty minutes. Probable cost. Id. each. Potato, Nutritive Properties of the,— In two parts of potato there are : — Water _ 75-2 Albumenoid Matters . . . 1'4 Starch 15-5 Sugar ...... 3"2 Dextrine ..... 0-4 Fat 0-2 Woody Fibre .... 3-2 Mineral Matter .... 0-9 or Water 75-2 Flesh and Force-producers . . 1*4 Force-producers .... 22-5' Mineral Matter .... 0-9 POT (625) POT To retain the highest amount of nourishment in potatoes ' they should be dressed with their skins on, as we have said elsewhere. If they are at all dry or shrivelled they may advantageously be left to soak for three or four hours in cold water before being cooked. Potatoes dressed in their jackets have been found to be nearly twice as rich in potassa salts as those which have first been peeled. "As an addition to other and more nutritive food, the potato is most valuable ; as the sole article of diet, although capable of supporting life, it is a wretched material, and any combination of circumstances which induces or compels a population to depend upon it in too great a degree must be regarded as most unfortunate.