atoes to each person.

_Seasonable_ all the year, but not so good whilst new potatoes are in
season.

USES OF THE POTATO.--Potatoes boiled and beaten along with sour
milk form a sort of cheese, which is made in Saxony; and, when
kept in close vessels, may be preserved for several years. It is
generally supposed that the water in which potatoes are boiled
is injurious; and as instances are recorded where cattle having
drunk it were seriously affected, it may be well to err on the
safe side, and avoid its use for any alimentary purpose.
Potatoes which have been exposed to the air and become green,
are very unwholesome. Cadet de Vaux asserts that potatoes will
clean linen as well as soap; and it is well known that the
berries of the _S. saponaceum_ are used in Peru for the same
purpose.

HOW TO USE COLD POTATOES.

1141. INGREDIENTS.--The remains of cold potatoes; to every lb. allow 2
tablespoonfuls of flour, 2 ditto of minced onions, 1 oz. of butter,
milk.

_Mode_.--Mash the potatoes with a fork until perfectly free from lumps;
stir in the other ingredients, and add sufficient milk to moisten them
well; press the potatoes into a mould, and bake in a moderate oven until
nicely brown, which will be in from 20 minutes to 1/2 hour. Turn them
out of the mould, and serve.

_Time_.--20 minutes to 1/2 hour.

_Seasonable_ at any time.

POTATO BREAD.--The manner in which this is made is very simple.
The adhesive tendency of the flour of the potato acts against
its being baked or kneaded without being mixed with wheaten
flour or meal; it may, however, be made into cakes in the
following manner:--A small wooden frame, nearly square, is laid
on a pan like a frying-pan and is grooved, and so constructed
that, by means of a presser or lid introduced into the groove,
the cake is at once fashioned, according to the dimensions of
the mould. The frame containing the farina may be almost
immediately withdrawn after the mould is formed upon the pan;
because, from the consistency imparted to the incipient cake by
the heat, it will speedily admit of being safely handled: it
must not, however, be fried too hastily. It will then eat very
palatably, and might from time to time be soaked for puddings,
like tapioca, or might be used like the cassada-cake, for, when
well buttered and toasted, it will be found an excellent
ac