previous to frying or broiling the potatoes, to flour them and dip them
in the yelk of an egg, and then roll them in fine-sifted bread-crumbs;
they will then deserve to be called POTATOES FULL DRESSED.

_Potatoes mashed._--(No. 106. See also No. 112.)

When your potatoes are thoroughly boiled, drain them quite dry, pick out
every speck, &c., and while hot, rub them through a colander into a
clean stew-pan. To a pound of potatoes put about half an ounce of
butter, and a table-spoonful of milk: do not make them too moist; mix
them well together.

_Obs._--After Lady-day, when the potatoes are getting old and specky,
and in frosty weather, this is the best way of dressing them. You may
put them into shapes or small tea-cups; egg them with yelk of egg, and
brown them very slightly before a slow fire. See No. 108.

_Potatoes mashed with Onions._--(No. 107.)

Prepare some boiled onions by putting them through a sieve, and mix them
with potatoes. In proportioning the onions to the potatoes, you will be
guided by your wish to have more or less of their flavour.

_Obs._--See note under No. 555.

_Potatoes escalloped._--(No. 108.)

Mash potatoes as directed in No. 106; then butter some nice clean
scollop-shells, patty-pans, or tea-cups or saucers; put in your
potatoes; make them smooth at the top; cross a knife over them; strew a
few fine bread-crumbs on them; sprinkle them with a paste-brush with a
few drops of melted butter, and then set them in a Dutch oven; when they
are browned on the top, take them carefully out of the shells and brown
the other side.

_Colcannon._--(No. 108*.)

Boil potatoes and greens, or spinage, separately; mash the potatoes;
squeeze the greens dry; chop them quite fine, and mix them with the
potatoes, with a little butter, pepper, and salt; put it into a mould,
buttering it well first; let it stand in a hot oven for ten minutes.

_Potatoes roasted._--(No. 109.)

Wash and dry your potatoes (all of a size), and put them in a tin Dutch
oven, or cheese-toaster: take care not to put them too near the fire, or
they will get burned on the outside before they are warmed through.

Large potatoes will require two hours to roast them.

N.B. To save time and trouble, some cooks half boil them first.

This is one of the best opportunities the BAKER has to rival the cook.

_Potatoes roasted under Meat._--(No. 110.)

Half boil large potatoes, drain the water from them, and put them into