Potatoes, Mashed, in Snow, in Puree or Baked

Boil mealy potatoes, the same as described in No. 2774; pass them through a small hand strainer, or a large pressure strainer if for larger quantities.

For snow Potatoes use the puree as it leaves the strainer, put it in a napkin and form it into a ball inside of this; remove the napkin slowly to have the ball remain whole and serve in a covered vegetable dish.

In Puree.—After removing the potatoes from the strainer, put the puree in a saucepan, adding one ounce of butter for each pound, and a gill of milk; serve.

Baked Mashed Potatoes.—Lay the potatoes in a baking dish, smooth the top nicely, bestrew with bread-crumbs and parmesan, pour butter over and bake in the oven, or substitute potato croquette preparation (No. 2782); dress in the center of a baking dish in pyramid form and mark with a knife in large stripes from top to bottom; brush over with beaten eggs, baste with melted butter and brown in a not too hot oven.