Wash one pound, or one full pint, of lentils (cost
ten cents) well in cold water, put them over the fire
in three quarts of cold water, with one ounce of drip-
pings, one tablespoonful of salt, and a saltspoonful of
pepper (cost about one cent), and boil slowly until
tender, that is, about three hours ; drain off the little
water which remains ; add to the lentils one ounce
of butter, a tablespoonful of chopped parsley, a tea-
spoonful of suga✪ Lentils Boiled Plainr, and a little more salt and pepper
if required (cost about three cents), and serve them
hot. — Twenty-five-Cent Dinners: Miss Juliet
Corson. 0. Judd Co., Pubs. (By per)
Mashed Potato.
There is no dish which is capable of being made
into a delicious one, that is so often set before us in
an unpalatable, unsavory condition, as the apparently
simple one of mashed potato. It may be light unto
flakiness, white, and with a dry creaminess that melts
in the mouth ; or it may be a heavy, sodden, packed-
down mass, strongly flavored by the old iron pot.
To insure the former composition, the potatoes
IOO
POTATO HILLOCKS.
should be put on in boiling water, and allowed from
twenty to twenty-five minutes for cooking; test them
at the end of twenty minutes, and if the fork will go
into them at all, take them right off. Do not wait
until they are so soft that the piercing of a fork will
tear them to pieces. Pour every drop of water off,
set them back on the stove, with the lid off one or
two minutes to allow the steam to pass off, and then,
with a wire beater, begin the mashing process, salting
according to the taste of the family. To a half-gallon
of peeled potatoes, a teaspoon rounded over with salt
and a heaping tablespoonful of butter✪ Mashed Potato is sufficient.
When the lumps are thoroughly beaten out, add a
half-pint, or even a little less, of hot milk, and then
whip and beat until your arm aches badly. Put them
into a heated dish, but do not press, pat, or smooth
them down, and serve immediately. — Commercial
Gazette , Cincinnati , O. {By per.)
Potato Hillocks.
Whip boiled potatoes light with a little butter and
milk, and season with salt and pepper. Beat in a
raw egg to bind the mixture ; shape into small coni-
cal heaps, set in a greased pan in the oven, and as
they brown glare with butter. The oven must be
very hot. Slip a cake-turner under each hillock,
and transfer to a hot platter. — Marion Harland :
The Post, Washington , D.C. {By per.)
Potatoes au Maitre d’hotel.
“ Cut cold boiled potatoes into quarter-inch slices,
and put into a saucepan with four or five tablespoon-
SARA TOGA POTATOES.
IOI
fuls of milk, two of butter, some pepper and salt and
chopped parsley. Heat quickly, stirring all the time
until ready to boil, when stir in the juice of half a
lemon✪ Potatoes au Maitre d’hotel. Serve very hot.”
Saratoga Potatoes. ✪ Saratoga Potatoes
Page 39 · 6 recipe records on this page
Presented as published in 1887. 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
Wash one pound, or one full pint, of lentils (cost ten cents) well in cold water, put them over the fire in three quarts of cold water, with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper (cost about one cent), and boil slowly until tender, that is, about three hours ; drain off the little water which remains ; add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required (cost about three cents), and serve them hot. — Twenty-five-Cent Dinners: Miss Juliet Corson. O. Judd Co., Pubs. (By per.)
Mashed Potato.
There is no dish which is capable of being made into a delicious one, that is so often set before us in an unpalatable, unsavory condition, as the apparently simple one of mashed potato. It may be light unto flakiness, white, and with a dry creaminess that melts in the mouth ; or it may be a heavy, sodden, packeddown mass, strongly flavored by the old iron pot.
To insure the former composition, the potatoes
[illustration: POTATO HILLOCKS.]
should be put on in boiling water, and allowed from twenty to twenty-five minutes for cooking; test them at the end of twenty minutes, and if the fork will go into them at all, take them right off. Do not wait until they are so soft that the piercing of a fork will tear them to pieces. Pour every drop of water off, set them back on the stove, with the lid off one or two minutes to allow the steam to pass off, and then, with a wire beater, begin the mashing process, salting according to the taste of the family. To a half-gallon of peeled potatoes, a teaspoon rounded over with salt and a heaping tablespoonful of butter is sufficient. When the lumps are thoroughly beaten out, add a half-pint, or even a little less, of hot milk, and then whip and beat until your arm aches badly. Put them into a heated dish, but do not press, pat, or smooth them down, and serve immediately. — Commercial Gazette, Cincinnati, O. {By per.)
Potato Hillocks.
Whip boiled potatoes light with a little butter and milk, and season with salt and pepper. Beat in a raw egg to bind the mixture ; shape into small conical heaps, set in a greased pan in the oven, and as they brown glare with butter. The oven must be very hot. Slip a cake-turner under each hillock, and transfer to a hot platter. — Marion Harland : The Post, Washington , D.C. {By per.)
Potatoes au Maitre d’hotel.
“ Cut cold boiled potatoes into quarter-inch slices, and put into a saucepan with four or five tablespoon-
SARA TOGA POTATOES.
IOI
fuls of milk, two of butter, some pepper and salt and chopped parsley. Heat quickly, stirring all the time until ready to boil, when stir in the juice of half a lemon. Serve very hot.”
Saratoga Potatoes.
Records on this page
Corn OystersLentils Boiled PlainMashed PotatoPotato HillocksPotatoes au Maitre d’hotelSaratoga Potatoes