e potatoes, smooth or scallop them with the
back of a knife, and put them in a quick oven till of a proper color,
and serve.

~In Cakes.~--Prepare and cook by steam a quart and a half of potatoes,
peel and mash them; mix with them the yolks of five eggs, half a
lemon-rind grated, and four ounces of fine white sugar. Put four ounces
of butter in a stewpan and set it on the fire; when melted, put the
mixture in, stirring it with a wooden spoon continually; as soon as it
is in the stewpan, add the whites of the five eggs, well beaten; leave
on the fire only the time necessary to mix the whole well together, and
take off; when nearly cold, add, if handy, and while stirring, a few
drops of orange-flower water; it gives a very good flavor; then put the
whole in a tin mould greased a little with butter; place in a quick oven
for about thirty-five minutes, and serve.

~With Butter, or English Fashion.~--Put water on the fire with
considerable salt in it; at the first boil, drop a quart of washed
potatoes in and boil till done, when take off, peel, and put them whole
in a saucepan, with butter, salt, pepper, and a little nutmeg; set on a
rather slow fire, stirring gently now and then till they have absorbed
all the butter. Serve warm. They absorb a great deal of butter.

~With Bacon or Salt Pork.~--Peel and quarter about a quart of potatoes.
Set a saucepan on the fire with about four ounces of fat salt pork cut
in dice in it. When fried, put the potatoes in. Season with a bunch of
seasonings composed of two sprigs of parsley, one of thyme, and a
bay-leaf; salt and pepper to taste, and about half a pint of broth or
water. Boil gently till cooked, remove the bunch of seasonings; skim off
the fat, if any, and serve warm. It is served at breakfast, as well as
_entremets_ for dinner.

~With Cream or Milk.~--Peel and mash a quart of potatoes, when prepared
and cooked. Put two ounces of butter in a stewpan and set it on a good
fire; when melted, sprinkle in it a tea-spoonful of flour, same of
chopped parsley, a pinch of grated nutmeg, and salt; stir with a wooden
spoon five minutes; then add the potatoes, and half a pint of milk or
cream; keep stirring ten minutes longer, take from the fire, sprinkle in
them half a table-spoonful of sugar, and serve as warm as possible.

~With White Sauce.~--Clean, wash, and throw a quart of potatoes in boiling
water, with a sprig of thyme, two onions, a bay-leaf, two sprigs of
sweet basil, two cl