POTATO BISCUITS (M.  Ude’s Recipe).—­Take fifteen fresh eggs, break the yolks into one pan and the whites into another.  Beat the yolks with a pound of sugar pounded very fine, scrape the peel of a lemon with a lump of sugar, dry that and pound it fine also; then throw into it the yolks, and work the eggs and sugar till they are of a whitish colour.  Next whip the whites well and mix them with the yolks.  Now sift half a pound of flour of potatoes through a silk sieve over the eggs and sugar.  Have some paper cases ready, which lay on a plafond with some paper underneath.  Fill the cases, but not too full; glaze the contents with some rather coarse sugar, and bake the whole in an oven moderately heated.

POTATO BREAD.—­In making bread, a portion of mashed potato is sometimes added to the flour, and this addition improves the bread very much for some tastes; it also keeps it from getting dry quite so soon.  At the same time it is not so nutritious as ordinary home-made bread.  Boil the required quantity of potatoes in their skins, drain and dry them, then peel and weigh them.  Pound them with the rolling-pin until they are quite free from lumps, and mix with them the flour in the proportion of seven pounds of flour to two and a half pounds of potatoes.  Add the yeast and knead in the ordinary way, but make up the bread with milk instead of water.  When the dough is well risen, bake the bread in a gentle oven.  Bake it a little longer than for ordinary bread, and, when it seems done enough, let it stand a little while, with the oven-door open, before taking it out.  Unless these precautions are taken, the crust will be hard and brittle, while the inside is still moist and doughy.  This recipe is from “Cassell’s Dictionary of Cookery.”

POTATO CAKE.—­Take a dozen good-sized potatoes and hake them in the oven till done, then peel and put them into a saucepan with a little salt and grated lemon-peel; set them upon the stove and put in a piece of fresh butter and stir the whole; add a little cream and sugar, still continuing to stir them; then let them cool a little and add some orange-flower water, eight yolks of eggs and four only of whites, whisked into froth; heat up the whole together and mix it with the potato puree.  Butter a mould and sprinkle it with bread-crumbs; pour in the paste, place the pan upon hot cinders, with fire upon the lid, and let it remain for three-quarters of an hour, or it may be baked in an oven.

POTATO CHEESE.—­Potato cheeses are very highly esteemed in Germany; they can be made of various qualities, but care must be taken that they are not too rich and have not too much heat, or they will burst.  Boil the potatoes till they are soft, but the skin must not be broken.  The potatoes must be large and of the best quality.  When boiled, carefully peel them and beat them to a smooth paste in a mortar with a wooden pestle.  To make the commonest cheese, put five pounds of potato paste into a cheese-tub with