it remain three or four days ; at the end of
which time, knead it again, form it into cheeses,
and place the cheeses in small baskets to drain.
Dry them in the shade in layers in pots.
Potato cheeses are always much improved by
keeping.
Potato Cheesecakes.— Rub twe ounces
of lump sugar upon the rind of half a smaU
lemon until the yellow part is taken off, then
crush them to powder. Mix with this three
ounces of boiled potatoes, dry and floury, two
ounces of clarified butter, and the yolks of two
well-beaten eggs. Beat the mixture thoroughly,
and add at the last moment the white of an egg
beaten to a firm froth. Line the patty-pans
with puff paste, half fill them with the mixture,
and bake in a well-heated oven. Or, take a
quarter of a pound of boiled potatoes, dry and
floury. Bruise them well, and let them cool a
little, then mix with them two ounces of finely-
grated bread-crumbs and three ounces of loaf-
sugar which has been rubbed upon half a
small lemon✪ Potato Cheesecakes and crushed to powder. Add
three ounces of fresh butter which has been
beaten to a cream, and three eggs. The eggs
should be added separately, and the mixture
should be well beaten between each addition.
Three-parts fill the hned patty -pans, and bake
in a moderate oven for about twenty minutes.
Potato Cheesecakes (another way).—
See Cheesecakes, Potato).
Potato Cones, or Loaves. — Prepare
some potatoes according to the directions given
for potato balls. Form them into balls or cones,
brush them over with beaten egg, and place
them in the pan under a roasting joint, which
is sufficiently cooked to drop the gravy with
the fat. Turn them abou.t that they may be
equally browned, and allow a little of the gravy
to drop upon them. Send them to table with
the meat, but on a separate dish. Time to
brown the cones, about twenty minutes.
Potato Cottage Pudding.— Take half
a pound of boiled potatoes, diy and floury.
Beat until they are quite smooth, and add
a pinch of salt, the grated rind and strained
juice of a small lemon, two table-spoonfuls of
moist sugar, two ounces of clarified butter or
good beef dripping, and two well-beaten eggs✪ Potato Cottage Pudding.
Beat the mixture thoroughly, turn it into a
buttered dish, and bake in a well-heated
OYcn. The flavour of the pudding may be
varied by the addition of a few washed and
dried cui-rants, or an ounce of blanched and
pounded almonds, or a glassful of sherry.
Time to bake, three-quarters of an hour.
Probable cost, 8d. Sufficient for four or five
persons.
Potato Croquettes.- Bake half a dozen
large jiotatoes (regents). When done enough,
burst them open, and scoop out the contents
with a spoon. Beat the pulp imtil it is quite
smooth, then put it into a clean saucepan with
the yolks of one or two eggs, a piece of butter
the size ef a walnut, and a little pepper✪ Potato Croquettes, salt,
and grated nutmeg. Beat this mixture over a
moderate fire, iintil it leaves the sides of the
saucepan with the spoon, then spread it out
on a dish and let it cool. Shape it into balls ;
POT
(622)
POT
Page 1313 · 3 recipe records on this page
Presented as published in 1892. 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
it remain three or four days ; at the end of which time, knead it again, form it into cheeses, and place the cheeses in small baskets to drain. Dry them in the shade in layers in pots. Potato cheeses are always much improved by keeping.
Potato Cheesecakes.— Rub two ounces
of lump sugar upon the rind of half a smaU lemon until the yellow part is taken off, then crush them to powder. Mix with this three ounces of boiled potatoes, dry and floury, two ounces of clarified butter, and the yolks of two well-beaten eggs. Beat the mixture thoroughly, and add at the last moment the white of an egg beaten to a firm froth. Line the patty-pans with puff paste, half fill them with the mixture, and bake in a well-heated oven. Or, take a quarter of a pound of boiled potatoes, dry and floury. Bruise them well, and let them cool a little, then mix with them two ounces of finely-grated bread-crumbs and three ounces of loaf sugar which has been rubbed upon half a small lemon and crushed to powder. Add three ounces of fresh butter which has been beaten to a cream, and three eggs. The eggs should be added separately, and the mixture should be well beaten between each addition. Three-parts fill the lined patty -pans, and bake in a moderate oven for about twenty minutes.
Potato Cheesecakes (another way).— See Cheesecakes, Potato).
Potato Cones, or Loaves. — Prepare some potatoes according to the directions given for potato balls. Form them into balls or cones, brush them over with beaten egg, and place them in the pan under a roasting joint, which is sufficiently cooked to drop the gravy with the fat. Turn them about that they may be equally browned, and allow a little of the gravy to drop upon them. Send them to table with the meat, but on a separate dish. Time to brown the cones, about twenty minutes.
Potato Cottage Pudding.— Take half a pound of boiled potatoes, diy and floury. Beat until they are quite smooth, and add a pinch of salt, the grated rind and strained juice of a small lemon, two table-spoonfuls of moist sugar, two ounces of clarified butter or good beof dripping, and two well-beaten eggs. Beat the mixture thoroughly, turn it into a buttered dish, and bake in a well-heated oven. The flavour of the pudding may be varied by the addition of a few washed and dried currants, or an ounce of blanched and pounded almonds, or a glassful of sherry. Time to bake, three-quarters of an hour. Probable cost, 8d. Sufficient for four or five persons.
Potato Croquettes.- Bake half a dozen large potatoes (regents). When done enough, burst them open, and scoop out the contents with a spoon. Beat the pulp until it is quite smooth, then put it into a clean saucepan with the yolks of one or two eggs, a piece of butter the size ef a walnut, and a little pepper, salt, and grated nutmeg. Beat this mixture over a moderate fire, iintil it leaves the sides of the saucepan with the spoon, then spread it out on a dish and let it cool. Shape it into balls ;
POT
(622)
POT
Records on this page
Potato CheesecakesPotato Cottage PuddingPotato Croquettes