When the potatoes are boiled, mash them smoothly, that no lumps remain, and gradually put them to the boiling stock; pass it through a sieve, season, and simmer for 5 minutes.

Mitchell then attempted to jump in, to take hold of him when Little struck him over the head with the barrel of his rifle, and literally mashed his skull to pieces; and, as he lay prostrate on the earth, Little deliberately pulled a large pistol from his belt, and placing the muzzle close to Mitchell's head, he shot the ball through it.

Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner.

When done they mash readily and look floury.

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.

If the flare has been very effectually mashed, the fat may be easily melted away from the membraneous matter at 120°F., or even below that, and no further continuance of the heat is required beyond what is necessary for effecting a separation of the melted fat from the membraneous or other suspended matter.

Have ready some smoothly-mashed white potatoes; place these in the middle of the dish; when the cutlets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly.

This is very good, and is a handy way of using up cold haricots, butter beans, &c. Drain away any sauce, or add as much finely mashed potato or cold boiled rice as will absorb it.

Paul would have welcomed the prospect of prison fare, but he reasoned that it would be an incomplete satisfaction merely to mash the pudgy face of Mr. Burns and hear him clamor.

A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre.