VEGETABLES.
113
the potatoes are prepared in this way, they may be
piled up neatly in a fireproof dish, and set in the
oven till nicely browned on top. Potatoes for mashing
may be baked if preferred, which of course makes
them lighter. The French method of mashing
potatoes is more of a purée than ours; for this, when
the potatoes are boiled, drain off all the water, and
return them to the pan, lightly mashing them as
before, and working them to a smooth, creamy con-
sistency, with an extra amount of butter and a
spoonful or two of either good stock or cream, season-
ing it with white pepper and a grate of nutmeg; this
can never be moulded, but is sent to table when of
the consistency of very thick cream. Indeed, as a
matter of fact, a little whipped cream is often added
to it at the last.
Potatoes, new, to boil.—These should be cooked
as soon as possible after digging. Well wash them
and rub them with a dry cloth, but never attempt
to peel them. Put them on in boiling water, and
let them cook for fifteen minutes, when you drain
off the water, and let them dry like old potatoes.
They are then usually put into a vegetable dish with
a little melted butter, and sprinkled with a little
minced parsley. A favourite way of serving new
potatoes, when cooked as above, is to dish them in
a pile, and pour the following sauce over them:
Melt together 1oz. of butter and 1oz. of flour, with a
pinch of salt, and when this is smooth and perfectly
blended, moisten gradually with half a pint of cream
or new milk, and bring it to the boil; pour the
the new potatoes, and serve dusted with finely