dip these in beaten egg, then into bread-crumbs,
and fry them in hot i'at until they are equally |
and lightly browned. Let them di-ain before I
the fire, dish them on a hot napkin, and serve |
immediately. If liked, the potato paste can be I
shaped into the foim of corks or pears, a little i
piece of parsley-stalk being stuck into them i
to imitate the stalk. Probable cost, 8d. Suf-
ficient for a small dish.
Potato Dumpling.— Take three parts of
dry floury boUcd potatoes, and beat them till
they are quite smooth. Put with them one
part of wheaten flour, a little salt, and as much
nulk as is wanted to make a tolerably firm paste✪ Potato Dumpling.
Pour the mixtui-e into a buttered basin, or tic
it in a floui'cd cloth, and boil until it is firm
and light. Serve either with brown gravy,
melted butter, cooked apples, stewed prunes, 1
jam, treacle, or sweet sauce. This preparation
of food, though not much known in England,
forms a daily meal of poor artisans and others
in North Germany, with whom meat is a
very unusual luxury. It is cheap, simple, and
wholesome.
Potato Flour,— The farina of the potato,
properly granulated and dried, is frequently
sold as a substitute for arrowroot. It may be
successfully prepared at home, and will be
found useful for thickening soups, and for
making puddings easy of digestion for children
and invalids. If kept diy it will remain good
for years. Peel and wash some good mealy
potatoes — those which have a yellow tint are the
best for the purpose. Grate them upon a bread
grater into a large pan of cold water, stu- them
well together, then strain the mass through a
sieve. Let the grated potatoes settle until the
water is quite clear. Pom* the water oflt, and
add fresh, stir up, and let it settle as before ;
and repeat until the water is quite clear, and
the powder remaining at the bottom of the
pan is pure white and fine. Spread the potato
sediment upon dishes, and diy it in the sun or
before the fire. Turn it frequently. Pound it
in a mortar, pass it through a haii- sieve, put
it into jars, and cork securely. It ■will be quite
white and flavourless. Time, ten minutes to
stand each time between changing the waters.
The changes to be repeated until the water
that comes from it, after being stirred, is quite
pure. A table-spoonful of potato flour mixed
with two table-spoonfuls of cold water, stirred
into a pint of boiling soup or sauce, and boiled
for half a minute, will make the liquid of the
tonsistence of thick cream.
Potato Flour (another way). — This flour
is obtained by grating any quantity of good
mealy potatoes, and steeping them in a vessel
of water for six or eight hours. Change the
■water, and stir every three hours during the
day. Pour ofl: this water at night, covering
again with fresh water as before. In the
morning strain the flour into a hair sieve.
Have ready a clean vessel in which to stand
the sieve, and wash the flom- through it.
Allow it to settle, then pour o£E the water,
and spread the sediment on dishes to be put
into a slow oven. It wiU diy quite white, and
keep good in jars, closely sealed up, for a
considerable time.
Potato Flour, Arrowroot (see Anow-
root Potato Flour).
Page 1314 · 1 recipe record 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
dip these in beaten egg, then into bread-crumbs, and fry them in hot fat until they are equally | and lightly browned. Let them drain before I the fire, dish them on a hot napkin, and serve | immediately. If liked, the potato paste can be I shaped into the foim of corks or pears, a little i piece of parsley-stalk being stuck into them i to imitate the stalk. Probable cost, 8d. Sufficient for a small dish.
Potato Dumpling.— Take three parts of dry floury boUcd potatoes, and beat them till they are quite smooth. Put with them one part of wheaten flour, a little salt, and as much milk as is wanted to make a tolerably firm paste. Pour the mixtui-e into a buttered basin, or tic it in a floui'cd cloth, and boil until it is firm and light. Serve either with brown gravy, melted butter, cooked apples, stewed prunes, 1 jam, treacle, or sweet sauce. This preparation of food, though not much known in England, forms a daily meal of poor artisans and others in North Germany, with whom meat is a very unusual luxury. It is cheap, simple, and wholesome.
Potato Flour,— The farina of the potato, properly granulated and dried, is frequently sold as a substitute for arrowroot. It may be successfully prepared at home, and will be found useful for thickening soups, and for making puddings easy of digestion for children and invalids. If kept diy it will remain good for years. Peel and wash some good mealy potatoes — those which have a yellow tint are the best for the purpose. Grate them upon a bread grater into a large pan of cold water, stir them well together, then strain the mass through a sieve. Let the grated potatoes settle until the water is quite clear. Pour the water oflt, and add fresh, stir up, and let it settle as before ; and repeat until the water is quite clear, and the powder remaining at the bottom of the pan is pure white and fine. Spread the potato sediment upon dishes, and diy it in the sun or before the fire. Turn it frequently. Pound it in a mortar, pass it through a haii- sieve, put it into jars, and cork securely. It ■will be quite white and flavourless. Time, ten minutes to stand each time between changing the waters. The changes to be repeated until the water that comes from it, after being stirred, is quite pure. A table-spoonful of potato flour mixed with two table-spoonfuls of cold water, stirred into a pint of boiling soup or sauce, and boiled for half a minute, will make the liquid of the consistency of thick cream.
Potato Flour (another way). — This flour is obtained by grating any quantity of good mealy potatoes, and steeping them in a vessel of water for six or eight hours. Change the ■water, and stir every three hours during the day. Pour ofl: this water at night, covering again with fresh water as before. In the morning strain the flour into a hair sieve. Have ready a clean vessel in which to stand the sieve, and wash the flom- through it. Allow it to settle, then pour off the water, and spread the sediment on dishes to be put into a slow oven. It wiU diy quite white, and keep good in jars, closely sealed up, for a considerable time.
Potato Flour, Arrowroot (see Anowroot Potato Flour).
Records on this page
Potato Dumpling