good broth or stock, 2 oz. of butter.
_Mode_.--Boil the potatoes, well drain them, and pound them smoothly in
a mortar, or beat them up with a fork; add the stock or broth, and rub
the potatoes through a sieve. Put the puree into a very clean saucepan
with the butter; stir it well over the fire until thoroughly hot, and it
will then be ready to serve. A puree should be rather thinner than
mashed potatoes, and is a delicious accompaniment to delicately broiled
mutton cutlets. Cream or milk may be substituted for the broth when the
latter is not at hand. A casserole of potatoes, which is often used for
ragoûts instead of rice, is made by mashing potatoes rather thickly,
placing them on a dish, and making an opening in the centre. After
having browned the potatoes in the oven, the dish should be wiped clean,
and the ragout or fricassée poured in.
_Time_.--About 1/2 hour to boil the potatoes; 6 or 7 minutes to warm the
purée.
_Average cost_, 4s. per bushel.
_Sufficient_.--Allow 1 lb. of cooked potatoes for 3 persons.
_Seasonable_ at any time.
[Illustration: SWEET POTATO.]
VARIETIES OF THE POTATO.--These are very numerous. "They
differ," says an authority, "in their leaves and bulk of haulm;
in the colour of the skin of the tubers; in the colour of the
interior, compared with that of the skin; in the time of
ripening; in being farinaceous, glutinous, or watery; in tasting
agreeably or disagreeably; in cooking readily or tediously; in
the length of the subterraneous _stolones_ to which the tubers
are attached; in blossoming or not blossoming; and finally, in
the soil which they prefer." The earliest varieties grown in
fields are,--the Early Kidney, the Nonsuch, the Early Shaw, and
the Early Champion. This last is the most generally cultivated
round London: it is both mealy and hardy. The sweet potato is
but rarely eaten in Britain; but in America it is often served
at table, and is there very highly esteemed.
POTATO RISSOLES.