nd in
Holland and Flanders served up like chestnuts.

BAKED POTATOES.

1136. INGREDIENTS.--Potatoes.

[Illustration: BAKED POTATOES SERVED IN NAPKIN.]

_Mode_.--Choose large potatoes, as much of a size as possible; wash them
in lukewarm water, and scrub them well, for the browned skin of a baked
potato is by many persons considered the better part of it. Put them
into a moderate oven, and bake them for about 2 hours, turning them
three or four times whilst they are cooking. Serve them in a napkin
immediately they are done, as, if kept a long time in the oven, they
have a shrivelled appearance. Potatoes may also be roasted before the
fire, in an American oven; but when thus cooked, they must be done very
slowly. Do not forget to send to table with them a piece of cold butter.

_Time_.--Large potatoes, in a hot oven 1-1/2 hour to 2 hours; in a cool
oven, 2 to 2-1/2 hours.

_Average cost_, 4s. per bushel.

_Sufficient_.--Allow 2 to each person.

_Seasonable_ all the year, but not good just before and whilst new
potatoes are in season.

POTATO-SUGAR.--This sugary substance, found in the tubers of
potatoes, is obtained in the form of syrup or treacle, and has
not yet been crystallized. It resembles the sugar of grapes,
has a very sweet taste, and may be used for making sweetmeats,
and as a substitute for honey. Sixty pounds of potatoes,
yielding eight pounds of dry starch, will produce seven and a
half pounds of sugar. In Russia it is extensively made, as
good, though of less consistency than the treacle obtained from
cane-sugar. A spirit is also distilled from the tubers, which
resembles brandy, but is milder, and has a flavour as if it were
charged with the odour of violets or raspberries. In France
this manufacture is carried on pretty extensively, and five
hundred pounds of the tubers will produce twelve quarts of
spirit, the pulp being given to cattle.

TO BOIL POTATOES.

1137. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water allow
1 heaped tablespoonful of salt.

_Mode_.--Choose potatoes of an equal size, pare them, take out all the
eyes and specks, and as they are peeled, throw them into cold water. Put
them into a saucepan, with sufficient cold water to cover them, with
salt in the above proportion, and let them boil gently until tender.
Ascertain when they are done by thrusting a fork in them, and take them
up the moment they fe