1 pound Cooking apples
2 pounds Potatoes
1 tablespoon Sugar
2 ounces Butter
Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes particularly well with bacon, or fried herring. Serves 4

Baked Parsnips Irish Style

2 1/2 lb Parsnips
2 oz Butter or bacon fat
3 T Stock
Salt and pepper
Pinch nutmeg, Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) Serves 6 to 8.

Irish Stew

1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place mutton with thyme in sauce pan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, and peeled and roughly copped. Season. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.

Dublin Coddle

1 pound bacon slices
2 pounds pork sausage links, bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string black pepper,hard cider (apple wine) or apple cider fresh parsley, chopped for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Serves 6.

Irish Scones

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.

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