Baki d Potatoes, No. 2 — Steam the potatoes until the skins peel off easily. Rough the surface with a fork and sprinkle with a little flour and salt. lace the potatoes in a tin with two or three table- spoons of dripping. Baste often and cook until t lie potatoes are nicely brown and tender: it re- quires about 1 hour✪ Baked Potatoes, No. 1, including the steamim- If „ joint is being cooked, the flavour of the potato is greatly improved by being cooked under the joint with the dripping from the meat. J Mnsliei Potatoes. Steam the potatoes, remove ti e skins, mash the potatoes in a saucepan, nsiim .1 little milk and cooking fat (about 1 gill 0f milk and 1 oz.ot cooking- fat to about 2 lbs. of cooked potatoes) ; season to taste and serve very hot I otatoes may be mashed with a fork and wooden spoon, beating them up against the side of the saucepan, lhere is no reason why they should he lumpy it this process is carefully carried out A sieve or potato uiasher may be used if liked. ’ Fried Potatoes No. I. -Have ready a deep iron pail✪ Fried Potatoes No. 1 and a trying. basket with enough fat to cover w ell the potatoes m the frying-basket. Ilcat the ial. until it lias ceased bubbling, is quite still and a taint blue smoke can be seen (the bubbling shou « Hat the water m the fat has not yet evaporated. ..ml until it lias, the fat is not ready for use). Peel and cut the potatoes into thin slices or strips drv thoroughly in a clean cloth. Place them in small quantities at a time in the frying-basket and fry lor about .1 minutes until a golden-brown (too large a quantity put m at a time will cool down the fai ). After frying drain the pbttttdes thoroughly mi paper, sprinkle lightly with salt and serve hot it is always necessary to reheat the fat between the frying of each lot of potatoes. pared may be fried, if lineeessary, in a shallow trying-pan with sufficient fat to barely cover the thin slices. In this case also the fat must be first thoroughly heated as above directed, and only a few potatoes should be! fried at a time. Cold cooked potatoes may be sliced and fried in the same way. Sprinkle with a little salt after they are thoroughly drained and serve hot. They are known as " saute M potatoes. A Breakfast Disb. (Substitute for Bread) : — Mashed potatoes (see Recipe). A very little fat✪ Breakfast Dish (Substitute for Bread). Shape the potatoes into an oblong flat cake. Cut into finger lengths, and fry in hot fat till a golden brown. Drain and serve hot. LET POTATOES TAKE THE PLACE BREAD. OF When meat is being served, never serve bread with it, but always use potatoes cooked in one nf c mnire of the simple ways. There are here recipes for lunch and supper dishes. Bread-and-butter should never* be served with any of these dishes, because the potato supplies sufficient starch, and the fat is contained m most of the recipes. Where cheese, or eggs, or nuts are used in recipes, such dishes can be served as substitutes for meat. “ — m i ,,i „[ i'y of. , -

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Baki d Potatoes, No. 2 — Steam the potatoes until the skins peel off easily. Rough the surface with a fork and sprinkle with a little flour and salt. lace the potatoes in a tin with two or three table- spoons of dripping. Baste often and cook until t lie potatoes are nicely brown and tender: it re- quires about 1 hour, including the steamim- If „ joint is being cooked, the flavour of the potato is greatly improved by being cooked under the joint with the dripping from the meat. J Mnsliei Potatoes. Steam the potatoes, remove ti e skins, mash the potatoes in a saucepan, nsiim .1 little milk and cooking fat (about 1 gill 0f milk and 1 oz.ot cooking- fat to about 2 lbs. of cooked potatoes) ; season to taste and serve very hot I otatoes may be mashed with a fork and wooden spoon, beating them up against the side of the saucepan, lhere is no reason why they should he lumpy it this process is carefully carried out A sieve or potato uiasher may be used if liked. ’ Fried Potatoes No. I. -Have ready a deep iron pail and a trying. basket with enough fat to cover w ell the potatoes m the frying-basket. Ilcat the ial. until it lias ceased bubbling, is quite still and a taint blue smoke can be seen (the bubbling shou « Hat the water m the fat has not yet evaporated. ..ml until it lias, the fat is not ready for use). Peel and cut the potatoes into thin slices or strips drv thoroughly in a clean cloth. Place them in small quantities at a time in the frying-basket and fry lor about .1 minutes until a golden-brown (too large a quantity put m at a time will cool down the fai ). After frying drain the pbttttdes thoroughly mi paper, sprinkle lightly with salt and serve hot it is always necessary to reheat the fat between the frying of each lot of potatoes. pared may be fried, if lineeessary, in a shallow trying-pan with sufficient fat to barely cover the thin slices. In this case also the fat must be first thoroughly heated as above directed, and only a few potatoes should be! fried at a time. Cold cooked potatoes may be sliced and fried in the same way. Sprinkle with a little salt after they are thoroughly drained and serve hot. They are known as " saute M potatoes. A Breakfast Disb. (Substitute for Bread) : — Mashed potatoes (see Recipe). A very little fat. Shape the potatoes into an oblong flat cake. Cut into finger lengths, and fry in hot fat till a golden brown. Drain and serve hot. LET POTATOES TAKE THE PLACE BREAD. OF When meat is being served, never serve bread with it, but always use potatoes cooked in one nf c mnire of the simple ways. There are here recipes for lunch and supper dishes. Bread-and-butter should never* be served with any of these dishes, because the potato supplies sufficient starch, and the fat is contained m most of the recipes. Where cheese, or eggs, or nuts are used in recipes, such dishes can be served as substitutes for meat. “ — m i ,,i „[ i'y of. , -

The King's College Hospital book of cooking recipes