FoodNet

The English-Chinese cookery book

1890

Page 26 · 5 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.
ffe f ij fj f®, « {& H Bt. * * § ff f % 2,&.ff m m ®,m -r|i ffi. «( m ^ a afe ^ p i i,i t * i ftp M Hfe #1 A. pf S IP. & * A MASHED POTATOES. JTVVKE two pounds of old potatoes✪ New Potatoes, wash them, and steam them as for j steaming potatoes. Take a stewpan, and put in it one ounce of butter, one gill of milk, and pepper and salt. Put the stewpan on the fire to boil. Place a wire sieve over a plate. Take the steamed potatoes, one at a time, out of the steamer, put them on the sieve, and pass them through on to the plate as quickly as possible, rubbing them with a wooden spoon. Take the sifted potato and stir it into the boiling milk in the stewpan. Beat it all lightly together, and then turn it into a hot vegetable dish for sci\ing. — 60 _t,« e 4 m ± jr i ® 4- £ st i® in — #,3® Zoic v if.i vft.s «.& jr * i@.4 at o m m M in Jfc 4 fiF.O 4 W,3R t» Dfc w.ff _ ~ ,«« pj ^ wc m m » «,« t #. 4 m s i? t mm t # «.$ :: " i ' ... *,> *,tr ft * gf $ m m m /■f* — ■-» kJt* IMd A-A* r ■ . /-tr .ill. I w. z it. Mi 4 4,4 POTATO CHIPS. WASH the potatoes well in cold water. Peel them and cut ont the eye and any black specks. ' Peel the potatoes very thinly in ribbons and twist them into fancy shapes. Put one pound and a half of lard into a saucepan, and put it on the fire to heat. Test the heat with a piece of bread. Take a frying basket and put the ribbons of potatoes in it. When the fat is quite hot put in the frying-basket with the potatoes for about six minutes. Place a piece of paper on a plate, and when the chips ate quite done — that is of a pale brown colour— they should be turned out on it, to drain off the grease. Sprinkle a little salt✪ Potato Chips over them. Serve them on a hot dish. ftf.m m m * & z. & m a m. m z s sl,m m m>z ji04 if m ^mw&M f?„ra M m *.#.»,».# 4 m it ffl Z m # it « % tx ita %. «R M m m 'h.z % m- mmwm ig,n> & m M - * m « - m ».» itttwi 4 it mM 1?M 4 '/ft. * S it, ®,« tkffMc It 5® HR ill ii ±,4 ® & ip 4 #a M 4 n z -& m m 4 m n ® « *e A 4.it & # i hr m m s f& m 4 m <£§.** i? £ 7J & «F $ Bi.Jt.tt! * m ft o it 9>n # « « r — til FRIED SLICES OF POTATOES. WASH the potatoes clean, and peel. Put them on a board, and cut them in slices, about one-eighth of an inch in thickness. 1 ut a pound and a half of lard into a saucepan, and place it on the fire to warm. Place the sliced potatoes in a frying basket. When the fat is warm, but not very hot, place the basket with the potatoes into it, and let them boil in the fat, until they are quite tender. To feel whether they are tender take out a piece of potato and press it between the thumb and finger. Take out the frying basket with the potatoes and place it on a plate. Leave the fat on the fire to heat. When quite hot, place the frying basket with the potatoes in it for about two minutes. Put a piece of paper on a plate. When the potatoes ai‘e fried they should be pale brown. Turn them out on the paper to drain off the grease. Sprinkle a little salt✪ Fried Slices of Potatoes over them. For serving place on a hot dish. j: s ^ ir Jr M ^ ff # II # jfifjdi # m M. B m £ ft H f tr.f jj * fti.nt.ra X ft g ^ ® ff H 1 1 mam **^«*ff*2»f m ?<* if si - *£ § f ni O hi. w H! # t @ m % & « ffl 2 # )& Hi £i % § * 2 ^ .BE Aog If. # 2 # ffl $ ffi — £ ft Jl.Ui. % fe m «& «£.» f, # # if ff « ^ w m mm m- 7i A PI o POTATO CROQUETTES. ✪ Potato Croquettes