VEGETABLES.
115
potatoes, though they are by no means the same
thing, and indeed are cooked quite differently. West
country cooks very often cook cold cooked potatoes
in this way in bacon fat, and serve with fried bacon,
in which form they are decidedly good.
Potato snow.—Choose the whitest potatoes, and
put them on in cold water; when they begin to
crack, strain them and set them in a clean pan before
the fire till they are dry and falling to pieces, then
rub them lightly through a wire sieve into the hot
vegetable dish they are to be served in. Some people
place a small pat of butter on to the first layer of
these grated potatoes, but it is hardly to be recom-
mended, as it is apt to make the potatoes sodden.
Soufflé.—Wash and bake three large
potatoes, and when cooked halve them, remove
the inside, and sieve this; work into this the yolks
of two raw eggs and the whites of four, well-whipped,
two tablespoonfuls of grated Parmesan cheese, 1½oz.
of warmed butter, and a dust each of coralline pepper
and salt; fill the half skins with this mixture, sprinkle
the tops with a few browned breadcrumbs, some
grated Parmesan cheese, and a little coralline pepper,
with some morsels of butter, and bake for fifteen
minutes in a moderate oven. If preferred, this
mixture may be baked in a regular soufflé dish, and
is very good in that way.
Soufflées.—This is a version of fried potatoes
very common abroad, but requiring a little knack
and some practice to ensure success. Cut the potatoes
into the wedge shapes recommended for the fried
potatoes, put them on in the hot fat in the same way,