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Potato (Cheese stands in need Apples)

the cheese stands in need. Apples are excellent for the brain, and intellectual writers should take them freely; but Potatoes, on the contrary, make one dull, peevish, and lazy, if eaten constantly, or in excess. Amongst foods proper for boys may be well included" writes Mr. Miles, "Potatoes, baked with sage, and onion. Take two large Potatoes, six onions of good size, two ounces of butter, two teaspoonfuls of powdered sage, and one ounce of bread-crumbs. Peel the Potatoes, and cut them lengthways into slices about half an inch thick; place six of these slices in a baking tin, or dish, which has been well greased with an ounce and a half of butter. In the meantime peel, and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a small muslin bag) together with them for the last five minutes. Chop the onions, and sage, and mix with the bread-crumbs, and half an ounce of butter, and spread the mixture thickly over the slices of Potato; then bake for one hour."

A Potato scoop was formerly a hand-implement in the form of a grated shovel for taking up Potatoes which had been first unearthed by a Potato-digger; the soil slips through the grated bars, which detain the tubers. The Irish peasant, who lives chiefly on Potatoes, has to take so much in bulk for obtaining adequate nourishment, that he gets the so-called Potato-belly. Because of their decided alkaline properties, and action, Potatoes are to be commended in a simple form at breakfast for gouty persons. The excretion of urates occurs more actively during the morning hours than throughout the rest of the day, and therefore corrective alkaline food is especially desirable at the first meal. But the Potatoes must not be fried in fat, or otherwise made indigestible merely to please the appetite. Plain Kegeree, (prepared with boiled mealv Potato instead of rice,) Potato snow, Potato bread, and Potato purée, are suitable dishes for this purpose; likewise eggs, and Potatoes. "Boil seven, or eight floury Potatoes, and mash them while quite hot; add one ounce of butter, the yolk of an egg, pepper, and salt; also, if liked, a little pounded onion, and some boiled, minced parsley. Roll the Potatoes into egg-like shape, brush them over with beaten egg, and cover with fine bread-crumbs well seasoned with salt, and white pepper; put them into the oven to brown (not frying them). The Potatoes should be boiled for half an hour, allowing one pound of these for three persons.