-point, by stoves. To keep
potatoes for a considerable time, the best way is to place them
in thin layers on a platform suspended in an ice-cellar: there,
the temperature being always below that of active vegetation,
they will not sprout; while, not being above one or two degrees
below the freezing-point, the tubers will not be frostbitten.
Another mode is to scoop out the eyes with a very small scoop,
and keep the roots buried in earth; a third mode is to destroy
the vital principle, by kiln-drying, steaming, or scalding; a
fourth is to bury them so deep in dry soil, that no change of
temperature will reach them; and thus, being without air, they
will remain upwards of a year without vegetating.

POTATOES A LA MAITRE D'HOTEL.

1144. INGREDIENTS.--Potatoes, salt and water; to every 6 potatoes allow
1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to
taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice.

_Mode_.--Wash the potatoes clean, and boil them in salt and water by
recipe No. 1138; when they are done, drain them, let them cool; then
peel and cut the potatoes into thick slices: if these are too thin, they
would break in the sauce. Put the butter into a stewpan with the pepper,
salt, gravy, and parsley; mix these ingredients well together, put in
the potatoes, shake them two or three times, that they may be well
covered with the sauce, and, when quite hot through, squeeze in the
lemon-juice, and serve.

_Time_.--1/2 to 3/4 hour to boil the potatoes; 10 minutes for them to
heat in the sauce.

_Average cost_, 4s. per bushel.

_Sufficient_ for 3 persons. _Seasonable_ all the year.

MASHED POTATOES.

1145. INGREDIENTS.--Potatoes; to every lb. of mashed potatoes allow 1
oz. of butter, 2 tablespoonfuls of milk, salt to taste.

_Mode_.--Boil the potatoes in their skins; when done, drain them, and
let them get thoroughly dry by the side of the fire; then peel them,
and, as they are peeled, put them into a clean saucepan, and with a
large fork beat them to a light paste; add butter, milk, and salt in the
above proportion, and stir all the ingredients well over the fire. When
thoroughly hot, dish them lightly, and draw the fork backwards over the
potatoes to make the surface rough, and serve. When dressed in this
manner, they may be browned at the top with a salamander, or before the
fire. Some cooks press the potatoes into moulds, then t