BAKED PUFF POTATOES.— Bake large potatoes✪ Baked Puff Potatoes, cut in half
when done, scoop out and season as ior mashed potatoes, whip
light and return to shell and set in oven to brown. Potatoes Au
Gratin are prepared in the same way, only use grated cheese to suit
taste. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.
BOILED POTATOES.— Old potatoes are better for being
peeled and put in cold water an hour before being put over to boil.
They should then be put in fresh cold water, when set over the fire.
New potatoes should always be put into boiling water, and it is best
to prepare them just in time for cooking. They are better steamed
than boiled. — Mrs. Gabel O'Connell, 2632 Grand Ave., Chicago, 111.
POTATO BORDER.— Put 1 oz. of butter and 1 teaspoon of
milk into a saucepan; when hot, add 1 lb. of cooked potatoes, rubbed
through a sieve, the yolk of 1 egg, and a little pepper, salt if neces-
sary. Stir over the fire until the potatoes are hot. Turn on a hot
board, and make a roll about 1 inch in diameter. Place on a hot
oval or circular dish. Join neatly, smooth with a knife, and make
the outside with a wooden skewer. To glaze, brush over with an
egg, and put in the oven for a few minutes. This is enough for
2 or 3 borders.— Mrs. E. D. Bennett, Bartlett, 111.
i
412 VEGETABLES
* POTATOES A LA BURNETT.— Bake good-sized potatoes,
when done cut in halves and scoop out the inside; mash and put
in butter, salt and milk as for mashed potatoes, only a little more
milk, replace in the skins, placing the halves on a baTcing-dish,
grate a little cheese over the top and put into the oven to brown
the surface. Serve hot. — Mrs. Conklin, 914 N. Sth Ave., Maywood,
111. • ,
POTATOES WITH CHEESE.— Put }i inch slice af pared
boiled potatoes in a deep baking-dish with pepper and salt, and
cover with sweet cream; place a layer of grated, rich American
cheese on top and bake 25 minutes in a moderate oven. Garnish
"with sliced cucumbers. — Eloise Jennings, Winnetka, 111.
POTATOES AND CORN.— Chop fine cold boiled potatoes
and mix with cooked corn in proportion of 1 cup of potato to J/^
cup of corn; put 3 large tablesp#)ons of good dripping into a frying-
pan. When thoroughly heated, serve. — Mrs. E. D. Kelley, Win-
netka, 111.
CREAMED POTATOES.— Pare the potatoes, slice thin, and
put a layer into a well-buttered dish, sprinkle over a little flour, salt
and pepper, put a little butter here and there over the layer, put
another layer of potatoes, anc^ repeat until the dish is full; fill up
with milk, put into a good hot oven, and bake about 34 of an hr. —
Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111.
VARIATION I.— Melt 1 tablespoon of butter, thicken with
an equal quantity of flour, and add 1 cup milk, salt and pepper
to taste. When hot, add sliced potatoes, and set over a moderate
fire about 10 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood,
111.
NEW POTATOES AND CREAM.— Scrape 4 qts. of new
potatoes, small ones preferred, not to be larger than a hen's egg.
Put in a stewpan, and add 2 coffee cups of sweet cream, and salt
and pepper to taste. Boil gently until a fork will pierce them
easily. Serve hot, with chopped parsley over. — Mrs. John Hansen,
1408 S. Sth Ave., Maywood, 111.
POTATO DUMPLINGS.— Peel about 6 medium-sized potatoes
and grate. Season with salt and enough flour to handle, form
✪ Mashed Potatoes
Page 283 · 11 recipe records on this page
Presented as published in 1912. 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
BAKED PUFF POTATOES.— Bake large potatoes, cut in half when done, scoop out and season as ior mashed potatoes, whip light and return to shell and set in oven to brown. Potatoes Au Gratin are prepared in the same way, only use grated cheese to suit taste. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.
BOILED POTATOES.— Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put in fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. They are better steamed than boiled. — Mrs. Gabel O'Connell, 2632 Grand Ave., Chicago, 111.
POTATO BORDER.— Put 1 oz. of butter and 1 teaspoon of milk into a saucepan; when hot, add 1 lb. of cooked potatoes, rubbed through a sieve, the yolk of 1 egg, and a little pepper, salt if necessary. Stir over the fire until the potatoes are hot. Turn on a hot board, and make a roll about 1 inch in diameter. Place on a hot oval or circular dish. Join neatly, smooth with a knife, and make the outside with a wooden skewer. To glaze, brush over with an egg, and put in the oven for a few minutes. This is enough for 2 or 3 borders.— Mrs. E. D. Bennett, Bartlett, 111.
* POTATOES A LA BURNETT.— Bake good-sized potatoes, when done cut in halves and scoop out the inside; mash and put in butter, salt and milk as for mashed potatoes, only a little more milk, replace in the skins, placing the halves on a baTcing-dish, grate a little cheese over the top and put into the oven to brown the surface. Serve hot. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. • ,
POTATOES WITH CHEESE.— Put 1/2 inch slice of pared
boiled potatoes in a deep baking-dish with pepper and salt, and
cover with sweet cream; place a layer of grated, rich American
cheese on top and bake 25 minutes in a moderate oven. Garnish
"with sliced cucumbers. — Eloise Jennings, Winnetka, 111.
POTATOES AND CORN.— Chop fine cold boiled potatoes and mix with cooked corn in proportion of 1 cup of potato to J/^ cup of corn; put 3 large tablesp#)ons of good dripping into a fryingpan. When thoroughly heated, put into a hot serving dish and serve. — Mrs. E. D. Kelley, Winnetka, 111.
CREAMED POTATOES.— Pare the potatoes, slice thin, and put a layer into a well-buttered dish, sprinkle over a little flour, salt and pepper, put a little butter here and there over the layer, put another layer of potatoes, and repeat until the dish is full; fill up with milk, put into a good hot oven, and bake about 3/4 of an hr. — Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111.
VARIATION I.— Melt 1 tablespoon of butter, thicken with an equal quantity of flour, and add 1 cup milk, salt and pepper to taste. When hot, add sliced potatoes, and set over a moderate fire about 10 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood,
NEW POTATOES AND CREAM.— Scrape 4 qts. of new
potatoes, small ones preferred, not to be larger than a hen's egg. Put in a stewpan, and add 2 coffee cups of sweet cream, and salt and pepper to taste. Boil gently until a fork will pierce them easily. Serve hot, with chopped parsley over. — Mrs. John Hansen, 1408 S. Sth Ave., Maywood, 111.
POTATO DUMPLINGS.— Peel about 6 medium-sized potatoes and grate. Season with salt and enough flour to handle, form
Records on this page
Baked Puff PotatoesBaked Puff PotatoesMashed PotatoesBoiled PotatoesPotato BorderPotatoes a la BurnettPotatoes with CheesePotatoes and CornCreamed PotatoesNew Potatoes and CreamPotato Dumplings