companiment to breakfast. In Scotland, cold boiled potatoes
are frequently squeezed up and mixed with flour or oatmeal, and
an excellent cake, or _scon_, obtained.

FRIED POTATOES (French Fashion).

1142. INGREDIENTS.--Potatoes, hot butter or clarified dripping, salt.

_Mode_.--Peel and cut the potatoes into thin slices, as nearly the same
size as possible; make some butter or dripping quite hot in a
frying-pan; put in the potatoes, and fry them on both sides of a nice
brown. When they are crisp and done, take them up, place them on a cloth
before the fire to drain the grease from them, and serve very hot, after
sprinkling them with salt. These are delicious with rump-steak, and, in
France, are frequently served thus as a breakfast dish. The remains of
cold potatoes may also be sliced and fried by the above recipe, but the
slices must be cut a little thicker.

_Time_.--Sliced raw potatoes, 5 minutes; cooked potatoes, 5 minutes.

_Average cost_, 4s. per bushel.

_Sufficient_,--6 sliced potatoes for 3 persons.

_Seasonable_ at any time.

A GERMAN METHOD OF COOKING POTATOES.

1143. INGREDIENTS.--8 to 10 middling-sized potatoes, 3 oz. of butter, 2
tablespoonfuls of flour, 1/2 pint of broth, 2 tablespoonfuls of vinegar.

_Mode_.--Put the butter and flour into a stewpan; stir over the fire
until the butter is of a nice brown colour, and add the broth and
vinegar; peel and cut the potatoes into long thin slices, lay them in
the gravy, and let them simmer gently until tender, which will be in
from 10 to 15 minutes, and serve very hot. A laurel-leaf simmered with
the potatoes is an improvement.

_Time_.--10 to 15 minutes.

_Seasonable_ at any time.

PRESERVING POTATOES.--In general, potatoes are stored or
preserved in pits, cellars, pies, or camps; but, whatever mode
is adopted, it is essential that the tubers be perfectly dry;
otherwise, they will surely rot; and a few rotten potatoes will
contaminate a whole mass. The pie, as it is called, consists of
a trench, lined and covered with straw; the potatoes in it being
piled in the shape of a house roof, to the height of about three
feet. The camps are shallow pits, filled and ridged up in a
similar manner, covered up with the excavated mould of the pit.
In Russia and Canada, the potato is preserved in boxes, in
houses or cellars, heated, when necessary, to a temperature one
or two degrees above the freezing