Pass a quarter of a pound of potatoes through a sieve ;
mix with them three ounces of butter, the beaten yolks of
three eggs, and the grated rind of one lemon✪ Potato Pudding. Beat the
whites to a stiff froth on a clean plate with a knife, and a
tiny pinch of salt to cool them. Mix all lightly together.
Cover the bottom of a greased pie-dish with jam ; pour over
it the potato mixture, and bake in a moderate oven twentv
minutes.
i.
DOMESTIC COOKERY.
135
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Potato Salad.
Cut up some of almost an}^ kind of cooked vegetables
into thin slices — potatoes, beetroot, gherkins, &c. Wash
some lettuce, cress, mustard and watercress in plenty of
clean water : examine it carefully to see there are no insects
or eggs of insects left between the ’ leaves. Shake them
well in a dry cloth ; arrange them alternately with the cooked
vegetables; sprinkle between each layer some capers and
scraped horseradish✪ Potato Salad. Pour over some salad sauce or serve
it in a salad bottle.
Potato Snow.
Choose white potatoes ; wash and brush them well. Boil
them in their skins {see Potatoes) slowly until they begin
to crack ; lift them carefully out, remove the skins, rub the
potatoes through a hot wire sieve into a hot dish in which
they are to be served so that they fall lightly into it. Do
not disturb them after they have fallen through. Serve
quickly.
Potato Soup.
Take one pound of potatoes ; wash and peel them very
thinly, because the best part is close to the skin ; cut them
into slices and parboil them. When this is done add three
pints of clean fresh water or stock to the potatoes, and one
onion prepared {see Onions) and chopped, half a teaspoon-
ful of salt, a quarter of a teaspoonful of pepper, a quarter of
a teaspoonful of "^ugar, and one carrot grated. Simmer all
slowly twenty minutes, then .shake in one tablespoonful of
fine sago. Boil ten minutes more. Rub the potatoes quite
smooth through a sieve, return the soup to the pan, and add
half a pint of milk✪ Potato Soup. Bring to the boil and serve hot.
Noie. — To parboil potatoes is to partly boil them. Before
making potato soup, hash, or stew, they should always be
136
DOMESTIC COOKERY.
parboiled, or boiled for ten minutes, and the water thrown
away, because the first water is rendered unwholesome.
Potatoes belong to the botanical family Solanacece, and
have in a slight degree the same poisonous property which
exists so strongly in nightshade and belladonna.
Potato Surprise.
Scoop out the inside of a sound potato, leaving the skin
attached on one side in the form of a lid. Mince finely the
lean part from a mutton chop, add to it a little salt and
pepper, put it in the potato with some good gravy✪ Potato Surprise, and
bake in the oven fifteen minutes. Serve in the skins ; add
a little more hot gravy if the mince seems dry.
Potatoes a la Duchese. ✪ Potatoes a la Duchese
Page 76 · 6 recipe records on this page
Presented as published in 1890. 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
Pass a quarter of a pound of potatoes through a sieve ; mix with them three ounces of butter, the beaten yolks of three eggs, and the grated rind of one lemon. Beat the whites to a stiff froth on a clean plate with a knife, and a tiny pinch of salt to cool them. Mix all lightly together. Cover the bottom of a greased pie-dish with jam ; pour over it the potato mixture, and bake in a moderate oven twenty minutes.
^ .
^ -
Potato Salad.
Cut up some of almost any kind of cooked vegetables into thin slices — potatoes, beetroot, gherkins, &c. Wash some lettuce, cress, mustard and watercress in plenty of clean water : examine it carefully to see there are no insects or eggs of insects left between the ’ leaves. Shake them well in a dry cloth ; arrange them alternately with the cooked vegetables; sprinkle between each layer some capers and scraped horseradish. Pour over some salad sauce or serve it in a salad bottle.
Potato Snow.
Choose white potatoes ; wash and brush them well. Boil them in their skins {see Potatoes) slowly until they begin to crack ; lift them carefully out, remove the skins, rub the potatoes through a hot wire sieve into a hot dish in which they are to be served so that they fall lightly into it. Do not disturb them after they have fallen through. Serve quickly.
Potato Soup.
Take one pound of potatoes ; wash and peel them very thinly, because the best part is close to the skin ; cut them into slices and parboil them. When this is done add three pints of clean fresh water or stock to the potatoes, and one onion prepared {see Onions) and chopped, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, a quarter of a teaspoonful of sugar, and one carrot grated. Simmer all slowly twenty minutes, then .shake in one tablespoonful of fine sago. Boil ten minutes more. Rub the potatoes quite smooth through a sieve, return the soup to the pan, and add half a pint of milk. Bring to the boil and serve hot.
Noie. — To parboil potatoes is to partly boil them. Before making potato soup, hash, or stew, they should always be
parboiled, or boiled for ten minutes, and the water thrown away, because the first water is rendered unwholesome. Potatoes belong to the botanical family Solanacece, and have in a slight degree the same poisonous property which exists so strongly in nightshade and belladonna.
Potato Surprise.
Scoop out the inside of a sound potato, leaving the skin attached on one side in the form of a lid. Mince finely the lean part from a mutton chop, add to it a little salt and pepper, put it in the potato with some good gravy, and bake in the oven fifteen minutes. Serve in the skins ; add a little more hot gravy if the mince seems dry.
Potatoes a la Duchese.
Records on this page
Plaice Stuffed and BakedPotato PuddingPotato SaladPotato SoupPotato SurprisePotatoes a la Duchese