Boston Cooking-School cook book

Add butter, salt, and egg yolks to potato. Beat. Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with 1 teaspoon water and brown in hot oven (425° F.). POTATO BORDER Place buttered mold on platter, build around it a wall of hot Mashed Potatoes (using 9 potatoes), 314 inches high and 1 inch deep. Smooth and crease with case knife, or decorate with potato forced through pastry bag and tube. Remove mold, fill with creamed meat or fish, and reheat in oven before serving. MAITRE D°’HOTEL POTATOES 2 cups potato cubes or balls Maitre d’HOtel Butter (p. 204) Boil potatoes, drain, and add Maitre d’Hotel Butter. HONGROISE POTATOES 3 cups potatoes, pared and 1 cup White Sauce (p. 191) or cut in 14-inch cubes White Sauce with Egg (p. 191) 14 cup butter Few drops onion juice Finely chopped parsley Parboil potatoes 3 minutes. Drain, add butter, and cook slowly until potatoes are soft and slightly browned. Season sauce with onion juice, pour over potatoes, and sprinkle with parsley. PITTSBURGH POTATOES 1 quart 14-inch potato cubes 2 cups White Sauce (p. 191) 1 onion, finely chopped 14 pound mild cheese (1 cup grated) 3 canned pimientos, cut in small pieces 1% teaspoon salt Cook potatoes and onion in boiling, salted water to cover, 5 minutes. Add pimientos and cook 7 minutes. Drain. Turn into buttered baking dish and pour on sauce, mixed with cheese and salt. Bake in moderate oven (350° F.) until potatoes are soft. PARSLEY OR PERSILLADE POTATOES 11% pounds small new potatoes, boiled ¥% cup finely chopped parsley Melted butter Juice 4 lemon Add lemon juice to butter and pour over potatoes. Roll potatoes in parsley. POTATOES A LA HOLLANDAISE 3 cups potatoes, sliced or 1 tablespoon lemon juice cut in fancy shapes 4% teaspoon salt Chicken Stock (p. 151) Few grains cayenne Y cup butter 1/2 tablespoon finely chopped parsley Cook potatoes in stock to cover. Drain. Cream butter, add lemon juice, salt, and cayenne. Add to potatoes, cook 3 minutes, and add parsley. GERMAN FRIED POTATOES Wash, pare, and slice potatoes thin, using vegetable slicer. Let stand 44 hour in cold water; drain and dry between towels. Heat fat in heavy frying pan, lay in potatoes, sprinkle with salt, cover pan closely, and cook slowly until tender and brown. If desired, cook finely chopped onion with potatoes. Stir and turn occasionally. Chambéry Potatoes. Pare and slice as above, then arrange in layers in well-buttered shallow baking dish. Season each layer with salt and pepper and brush over with melted butter. Bake in moderate oven (350° F.) until soft and well browned. HASHED BROWN POTATOES I 2 cups chopped or diced Few grains pepper raw potatoes Minced parsley, onion juice 3 tablespoons fat or grated onion, if 1 teaspoon salt desired Melt fat, add potatoes and seasonings. Cook until tender. Stir and lift from bottom, so that potatoes will not stick. Add more fat as needed. When tender, brown on bottom, turn and fold onto serving dish like an omelet. SCALLOPED POTATOES 4 potatoes, pared, cut in Flour for dredging 44-inch slices 1 tablespoon butter Salt and pepper Milk Put layer of potatoes in buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with half the butter; repeat. Add milk until it may be seen through top layer; bake 114 hours in moderate oven (350° F.) or until potato is soft. POTATOES EN CASSEROLE Wash and pare smooth round potatoes of uniform size. Cover with cold water and let stand 2 hours. Drain, put in casserole dish, sprinkle with salt, and add butter, allowing 1 teaspoon to each potato. Cover and bake until soft (about 45 minutes), turning every 15 minutes. ANNA POTATOES