There will now be three or four ways to finish this, and
which are, first by putting a little butter on the top, after
smoothing nicely, and putting it a moment at the mouth
of the oven, and then serving quite hot ; or, you may put
it into the oven, which should be quick and hot, and bake
the crust of a rich brown. Or, again, the top may be
Scored a golden brown with steel bars made for this pur-
pose. Or, lastly, after mashing the potato, put it into a
mold and shape it; then loosen it from the mold and turn
it on to a flat piece of sheet iron, large enough to cover
the bottom of the mold with handles at the sides. Then
have ready hot lard in which you immerse the molded
potato and fry a rich golden brown. Take out and with
a knife under, slide carefully on your platter. Garnish
the dish around with curled parsley leaves. If the potato
is put in the oven to brown, it should be put in a baking
plate and may be sent to the table in the dish in which it
is baked, with a knitted cover over.
POTATOES AND CKEAM.
Mince cold boiled potatoes fine; put them into a spider
with melted butter in it; let them fry a little in the butter
well covered ; then put in a fresh piece of butter, season
with salt and pepper, and pour over cream or rich milk;
let it boil up once and serve.
170
THE HOME COOK BOOK.
POTATOES FRIED.
Mrs. A.
Pare potatoes ; cut in pieces one-half inch wide, and as
long as the potato ; keep them in cold water till wanted;
drop in boiling lard ; when nearly done, take them out
with a skimmer and drain them ; boil up the lard again,
and drop them back, and fry till done ; this makes them
puff up ; sprinkle with salt and serve very hot.
SARATOGA FRIED POTATOES.
Cut into thin slices ; put them in cold water over night
with a small piece of alum to make them crisp ; rinse in
cold water, and dry with crash towel ; fry light brown in
boiling lard
POTATO CROQUETTES.
Take finely mashed potato and mix through it sufficient
salt, pepper and butter to season well, with sweet milk or
cream to moisten ; mix thoroughly with this one beaten
egg, and then make up into small rolls, being careful to
have the surface perfectly smooth. Have ready one plate
with a beaten egg upon it, and another with cracker
crumbs. Dip each roll into the egg and then into the
crumbs, and fry of a rich golden brown in hot lard. Lay
the croquettes on brown paper first, and serve on a napkin.
PARSNIPS.
Boil until tender in a little salted water; then take up;
skim them, cut in strips, dip in beaten egg, and fry in
melted butter or hot lard.
VALUABLE RECIPES.
171
TUENIPS.
Boil until tender ; mash and season with butter, pepper,
salt and a little rich milk or cream. Serve with mutton.
BEETS.
Clean these nicely, but do not pare them, leaving on a
short piece of the stalk. Then put over to boil in hot
water. Young beets will cook tender in an hour; old
beets require several hours boiling. When done, skin
quickly while hot ; slice thin into your vegetable dish, put
on salt, pepper and a little butter ; put over a little vinegar
and serve hot or cold.
BAKED SQUASH.
Cut in pieces, scrape well, bake from one to one and a
half hours, according to the thickness of the squash ; to
be eaten with salt and butter as sweet potatoes.
FRIED SQUASHES
Mrs. F. M. Cragiiio ✪ Green Corn Patties
Page 70 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
There will now be three or four ways to finish this, and which are, first by putting a little butter on the top, after smoothing nicely, and putting it a moment at the mouth of the oven, and then serving quite hot ; or, you may put it into the oven, which should be quick and hot, and bake the crust of a rich brown. Or, again, the top may be Scored a golden brown with steel bars made for this purpose. Or, lastly, after mashing the potato, put it into a mold and shape it; then loosen it from the mold and turn it on to a flat piece of sheet iron, large enough to cover the bottom of the mold with handles at the sides. Then have ready hot lard in which you immerse the molded potato and fry a rich golden brown. Take out and with a knife under, slide carefully on your platter. Garnish the dish around with curled parsley leaves. If the potato is put in the oven to brown, it should be put in a baking plate and may be sent to the table in the dish in which it is baked, with a knitted cover over.
POTATOES AND CREAM.
Mince cold boiled potatoes fine; put them into a spider with melted butter in it; let them fry a little in the butter well covered ; then put in a fresh piece of butter, season with salt and pepper, and pour over cream or rich milk; let it boil up once and serve.
POTATOES FRIED.
Mrs. A.
Pare potatoes ; cut in pieces one-half inch wide, and as long as the potato ; keep them in cold water till wanted; drop in boiling lard ; when nearly done, take them out with a skimmer and drain them ; boil up the lard again, and drop them back, and fry till done ; this makes them puff up ; sprinkle with salt and serve very hot.
SARATOGA FRIED POTATOES.
Cut into thin slices ; put them in cold water over night with a small piece of alum to make them crisp ; rinse in cold water, and dry with crash towel ; fry light brown in boiling lard
POTATO CROQUETTES.
Take finely mashed potato and mix through it sufficient salt, pepper and butter to season well, with sweet milk or cream to moisten ; mix thoroughly with this one beaten egg, and then make up into small rolls, being careful to have the surface perfectly smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each roll into the egg and then into the crumbs, and fry of a rich golden brown in hot lard. Lay the croquettes on brown paper first, and serve on a napkin.
PARSNIPS.
Boil until tender in a little salted water; then take up; skim them, cut in strips, dip in beaten egg, and fry in melted butter or hot lard.
TURNIPS.
Boil until tender ; mash and season with butter, pepper, salt and a little rich milk or cream. Serve with mutton.
BEETS.
Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put over to boil in hot water. Young beets will cook tender in an hour; old beets require several hours boiling. When done, skin quickly while hot ; slice thin into your vegetable dish, put on salt, pepper and a little butter ; put over a little vinegar and serve hot or cold.
BAKED SQUASH.
Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash ; to be eaten with salt and butter as sweet potatoes.
FRIED SQUASHES
Mrs. F. M. Cragin
Records on this page
Green Corn PattiesPotatoes and CreamPotatoes FriedSaratoga Fried PotatoesPotato Croquettes