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Potato Flour

The farina of the potato, properly granulated and dried, is frequently sold as a substitute for arrowroot. It may be successfully prepared at home, and will be found useful for thickening soups, and for making puddings easy of digestion for children and invalids. If kept dry it will remain good for years. Peel and wash some good mealy potatoes-those which have a yellow tint are the best for the purpose. Grate them upon a bread grater into a large pan of cold water, stir them well together, then strain the mass through a sieve. Let the grated potatoes settle until the water is quite clear. Pour the water off, and add fresh, stir up, and let it settle as before; and repeat until the water is quite clear, and the powder remaining at the bottom of the pan is pure white and fine. Spread the potato sediment upon dishes, and dry it in the sun or before the fire. Turn it frequently. Pound it in a mortar, and pass it through a hair-sieve, put it into jars, and cork securely. It will be quite white and flavourless. Time, ten minutes to stand each time between changing the waters. The changes to be repeated until the water that comes from it, after being stirred, is quite pure. A table-spoonful of potato flour mixed with two table-spoonfuls of cold water, stirred into a pint of boiling soup or sauce, and boiled for half a minute, will make the liquid of the consistency of thick cream.