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Mashed Potatoes

Mrs. F. D. J.

Peel the potatoes, and let them stand in cold water for half an hour; then put in the steamer over boiling water and cook them until mealy and quite tender. Have ready an earthen basin, or a bright tin pan, into which you will put your potatoes, so that while mashing and preparing, they can be kept on the stove and hot. Now mash well and finely with the potatoe-masher, and then season with salt; allow a generous piece of butter, and lastly, add a tea cup of rich milk; mix altogether well, and then take up on a deep dish.

There will now be three or four ways to finish this, and which are, first by putting a little butter on the top, after. smoothing nicely, and putting it a moment at the mouth of the oven, and then serving quite hot; or you may put it into the oven, which should be quick and hot, and bake the crust of a rich brown. Or, again, the top may be scored a golden brown with steel bars made for this purpose. Or, lastly, after mashing the potato, put it into a mould and shape it; then loosen it from the mould and turn it on to a flat piece of sheet iron, large enough to cover the bottom of the mould with handles at the sides. Then have ready hot lard in which you immerse the moulded potato and fry a rich golden brown. Take out and with a knife under, slide carefully on your platter. Garnish the dish around with curled parsley leaves. If the potato is put in the oven to brown, it should be put in a baking plate and may be sent to the table in the dish in which it is baked, with a knitted cover over.