a mealy and dry appearance when well cooked, and
should not have any hard piece in the middle. The
skins must on no account be eaten, as they are most
indigestible.
The water in which potatoes are cooked should be
thrown away, and potatoes should be parboiled before
being added to any dish (Irish stew, etc.), because
there is in potatoes a hurtful, almost poisonous,
quality,1 which is removed by great heat; the water
potatoes are boiled in is rendered unwholesome.
Old Potatoes Boiled in their Jackets.—
Required: potatoes; cold water; i teaspoonful salt ✪ Mealy Puddings
to a quart of water.
Cleanse them (see page 37). Place them in an iron
pan with enough cold water to cover them, and the salt.
Bring to the boil ; boil slowly for about 20 minutes ;
try with a fork if they are soft. If so, pour away all
the water; lift the lid partly off to allow the steam to
escape ; place the pan beside the fire till the potatoes
are dry, shaking it occasionally to prevent them from
sticking to the pan. Remove the skins ; serve hot.
Old Potatoes Boiled without their Jackets.
— Required: potatoes ; cold water ; 1 teaspoonful salt
to a quart of water✪ Old Potatoes Boiled without their Jackets.
Wash and pare the potatoes (see page 37). Pro-
ceed as in the previous recipe.
Baked Potatoes. — Required: large old potatoes✪ Baked Potatoes.
Wash and wipe dry the potatoes. Place them in
an oven or on the bars of the grate. Turn occa-
sionally, that they may be equally cooked. They are
ready when they feel soft, and generally take about
an hour and a half to two hours. Serve very hot.
1 Potatoes belong to the botanical family Solanaceae, and have in
a slight degree the same poison which exists strongly in night-
shade and belladonna.
D
g6
VEGETABLES.
Mashed Potatoes — Required: i lb. boiled po-
tatoes; >4 oz. dripping or butter; gill milk; a
small pinch of pepper ; y2 teaspoonful salt.
Crush the potatoes first with a fork and then with a
large wooden spoon, to be sure that no lumps remain.
Add the diipping, milk, salt, and pepper, and mash
well in an iron pan over the fire till the dripping has
melted and mixed with the potatoes ; arrange neatly
on a dish.
Mashed potatoes are finest when made with freshly
boiled potatoes, still hot.
New Potatoes. — Required: potatoes; boiling
water ; i teaspoonful salt to a quart of water.
Cleanse and prepare the potatoes (see page 37).
Place them in enough boiling water to cover them,
and the salt. Boil briskly for about ten minutes or a
quarter of an hour, till soft. Then dry at the side of
the fire as described for old potatoes.
New Potatoes: Swiss Way. — Required:
small new potatoes ; a pan of frying fat✪ New Potatoes: Swiss Way.
wash the potatoes, wipe them with a coarse cloth
to remove the skins; dry well. Have the fat hot
enough for frying (see page 43). Put the potatoes in
one by one, and fry rather slowly till they are of a
dark brown colour ; this takes about 20 minutes.
Put them on kitchen paper to drain ; sprinkle with
a little fine salt, and serve hot. When carefully
cooked, the centre of the potatoes should be dry
and mealy.
Boiled Carrots. — Required: carrots; boiling
water ; y2 teaspoonful salt to 1 quart water.✪ Boiled Carrots
Prepare the carrots (see p. 37). If the carrots are
very large cut them in half lengthways and across.
Put them into a saucepan with plenty of boiling water
and the salt ; boil for about an hour. If old they are
VEGETABLES.
97
Page 45 · 9 recipe records on this page
Presented as published in 1881. 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
a mealy and dry appearance when well cooked, and should not have any hard piece in the middle. The skins must on no account be eaten, as they are most indigestible.
The water in which potatoes are cooked should be thrown away, and potatoes should be parboiled before being added to any dish (Irish stew, etc.), because there is in potatoes a hurtful, almost poisonous, quality,1 which is removed by great heat; the water potatoes are boiled in is rendered unwholesome.
Old Potatoes Boiled in their Jackets.— Required: potatoes; cold water; i teaspoonful salt to a quart of water.
Cleanse them (see page 37). Place them in an iron pan with enough cold water to cover them, and the salt. Bring to the boil ; boil slowly for about 20 minutes ; try with a fork if they are soft. If so, pour away all the water; lift the lid partly off to allow the steam to escape ; place the pan beside the fire till the potatoes are dry, shaking it occasionally to prevent them from sticking to the pan. Remove the skins ; serve hot.
Old Potatoes Boiled without their Jackets. — Required: potatoes ; cold water ; 1 teaspoonful salt to a quart of water.
Wash and pare the potatoes (see page 37). Proceed as in the previous recipe.
Baked Potatoes. — Required: large old potatoes.
Wash and wipe dry the potatoes. Place them in an oven or on the bars of the grate. Turn occasionally, that they may be equally cooked. They are ready when they feel soft, and generally take about an hour and a half to two hours. Serve very hot.
1 Potatoes belong to the botanical family Solanaceae, and have in a slight degree the same poison which exists strongly in nightshade and belladonna.
D
g6
Mashed Potatoes — Required: i lb. boiled potatoes; >4 oz. dripping or butter; gill milk; a small pinch of pepper ; y2 teaspoonful salt.
Crush the potatoes first with a fork and then with a large wooden spoon, to be sure that no lumps remain. Add the diipping, milk, salt, and pepper, and mash well in an iron pan over the fire till the dripping has melted and mixed with the potatoes ; arrange neatly on a dish.
Mashed potatoes are finest when made with freshly boiled potatoes, still hot.
New Potatoes. — Required: potatoes; boiling water ; i teaspoonful salt to a quart of water.
Cleanse and prepare the potatoes (see page 37). Place them in enough boiling water to cover them, and the salt. Boil briskly for about ten minutes or a quarter of an hour, till soft. Then dry at the side of the fire as described for old potatoes.
New Potatoes: Swiss Way. — Required:
small new potatoes ; a pan of frying fat.
wash the potatoes, wipe them with a coarse cloth to remove the skins; dry well. Have the fat hot enough for frying (see page 43). Put the potatoes in one by one, and fry rather slowly till they are of a dark brown colour ; this takes about 20 minutes. Put them on kitchen paper to drain ; sprinkle with a little fine salt, and serve hot. When carefully cooked, the centre of the potatoes should be dry and mealy.
Boiled Carrots. — Required: carrots; boiling water ; y2 teaspoonful salt to 1 quart water.
Prepare the carrots (see p. 37). If the carrots are very large cut them in half lengthways and across. Put them into a saucepan with plenty of boiling water and the salt ; boil for about an hour. If old they are
Records on this page
Mealy PuddingsPeas PuddingMashed PotatoesOld Potatoes Boiled in their JacketsOld Potatoes Boiled without their JacketsNew PotatoesBaked PotatoesNew Potatoes: Swiss WayBoiled Carrots