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immediately withdrawn after the mould is formed upon the pan;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
accompaniment 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).