Put the Potatoes back, and break them up, adding an ounce of
butter to every three. W ork the Potatoes well with a wooden
spoon, add salt and instead of milk moisten them with two
tablespoonfuls of boiling stock✪ French Mashed Potatoes. When well mashed pass the
Potatoes through the sieve, and add a dust of pepper. French
cooks also add a pinch or two of nutmeg.
American Potato Puff. — Take one breakfastcupful of
cold mashed Potato, and stir into it two tablespoonfuls of melted
butter, beating to a white cream before adding anything else.
Then put in two eggs whipped very light, a little salt, and a
teacupful of milk or cream✪ American Potato Puff. Beat all thoroughly, pour into a
deep dish, and bake in a quick oven until nicely browned. If
properly mixed this dish comes out of the oven very light and
puffy. It should be baked in a fire-proof dish and served in
the same.
Cream Potatoes for Second Course.— Boil six large
Potatoes in their skins, or steam them. Dry them, and let
them get quite cold. Take off the skins and put the Potatoes
into a basin. Chop them up with a knife, and work them
about with two forks till they look like snow. Melt two ounces
of butter in a stewpan, add salt, put in the Potatoes, pour half
a pint of cream✪ Cream Potatoes very gently over them, and let them get
thoroughly hot. Serve in a very hot dish. The Potatoes
should look like wax.
Savoury Potatoes. — Take six Potatoes with thoroughly
sound skins, wash and brush them. Bake them till the inside
is tender, but the skins not blistered. Cut off a slice from one
end of each Potato, and scoop out the inside. Mash this till
quite smooth with cream or butter, add pepper and salt, and
just a dust of Parmesan cheese. Lastly, stir in one whole egg
well beaten, and warm all in a saucepan. Fill the Potato skins "v
•with the mixture, and put them in the oven for a minute or
two. The mixture ought to rise like a cap above the Potato
skins. Serve on a napkin in an uncovered dish.
Irish Potato Cakes. — Take one pound of cold boiled
Potatoes, and crumble or mash them, adding a little salt. Roll
the Potatoes out with just enough flour to prevent them from
x
3°6
POTATOES
sticking to tlie pastry-board. Then roll them very thin, cut
into rounds, and bake the cakes either on a hot dish in the
oven or over the fire in a pan set on the hot plate. They
require bottom heat, like Scotch barley-meal Scones.
Scotch Potato Fritters. — Parboil six large Potatoes, cut
them in slices the thickness of a florin. Beat up two eggs with
one tablespoonful of breadcrumbs and one tablespoonful of lean
ham grated. Coat each slice of Potato with this mixture, and
fry them. If possible, fry them in oil.
Potato Snow. — Choose the whitest Potatoes, free from
spots. Put them on to boil in cold water with plenty of salt.
When the skins begin to crack take out the Potatoes and put
them into a clean, hot stewpan by the fire till they are quite
dry and falling to pieces. Rub them with a wooden spoon
through a wire sieve into the hot, uncovered dish in which the
Potato Snow is to be served, and do not touch them again. ✪ American Stewed Potatoes
Page 211 · 9 recipe records on this page
Presented as published in 1898. 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
Put the Potatoes back, and break them up, adding an ounce of butter to every three. Work the Potatoes well with a wooden spoon, add salt and instead of milk moisten them with two tablespoonfuls of boiling stock. When well mashed pass the Potatoes through the sieve, and add a dust of pepper. French cooks also add a pinch or two of nutmeg.
American Potato Puff. — Take one breakfastcupful of cold mashed Potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put in two eggs whipped very light, a little salt, and a teacupful of milk or cream. Beat all thoroughly, pour into a deep dish, and bake in a quick oven until nicely browned. If properly mixed this dish comes out of the oven very light and puffy. It should be baked in a fire-proof dish and served in the same.
Cream Potatoes for Second Course.— Boil six large Potatoes in their skins, or steam them. Dry them, and let them get quite cold. Take off the skins and put the Potatoes into a basin. Chop them up with a knife, and work them about with two forks till they look like snow. Melt two ounces of butter in a stewpan, add salt, put in the Potatoes, pour half a pint of cream very gently over them, and let them get thoroughly hot. Serve in a very hot dish. The Potatoes should look like wax.
Savoury Potatoes. — Take six Potatoes with thoroughly sound skins, wash and brush them. Bake them till the inside is tender, but the skins not blistered. Cut off a slice from one end of each Potato, and scoop out the inside. Mash this till quite smooth with cream or butter, add pepper and salt, and just a dust of Parmesan cheese. Lastly, stir in one whole egg well beaten, and warm all in a saucepan. Fill the Potato skins "v •with the mixture, and put them in the oven for a minute or two. The mixture ought to rise like a cap above the Potato skins. Serve on a napkin in an uncovered dish.
Irish Potato Cakes. — Take one pound of cold boiled Potatoes, and crumble or mash them, adding a little salt. Roll the Potatoes out with just enough flour to prevent them from
3°6
sticking to tlie pastry-board. Then roll them very thin, cut into rounds, and bake the cakes either on a hot dish in the oven or over the fire in a pan set on the hot plate. They require bottom heat, like Scotch barley-meal Scones.
Scotch Potato Fritters. — Parboil six large Potatoes, cut them in slices the thickness of a florin. Beat up two eggs with one tablespoonful of breadcrumbs and one tablespoonful of lean ham grated. Coat each slice of Potato with this mixture, and fry them. If possible, fry them in oil.
Potato Snow. — Choose the whitest Potatoes, free from spots. Put them on to boil in cold water with plenty of salt. When the skins begin to crack take out the Potatoes and put them into a clean, hot stewpan by the fire till they are quite dry and falling to pieces. Rub them with a wooden spoon through a wire sieve into the hot, uncovered dish in which the Potato Snow is to be served, and do not touch them again.
Records on this page
French Mashed PotatoesAmerican Potato PuffBaked Dish with Eggs and CreamCream PotatoesSavoury PotatoesAmerican Stewed PotatoesIrish Potato CakesScotch Potato FrittersPotato Snow