and several other vegetables are also improved by this mode of cooking them, although it is seldom adopted in England.
MASHED POTATOES.
Boil till perfectly tender; let them be quite dry, and press them through a cullender, or mash and beat them well with a fork; add a piece of butter, and milk, or cream, and continue beating till they are perfectly smooth; return them to the saucepan to warm, or they may be browned before the fire. The chief art is to beat them sufficiently long, which renders them light.
Potatoe balls are mashed potatoes formed into balls glazed with the yolk of egg, and browned with a salamander.
POTATO WALL, OR EDGING.
Raise a wall of finely-mashed potatoes, of two or three inches high, round the dish; form it with a spoon to the shape required, brush it over with egg, and put it in the oven to become hot and brown; if it does not brown nicely, use the salamander. Rice is arranged the same way to
