Cut one end of the potato so that it will stand steady ; cut the
other almost off like a little cover. Put them in a pan and bake ;
when soft, take the potato from the shell with a fork very carefully ;
mix with butter and salt, and about three table-spoonfuls of hot
mil✪ Stuffed Potatoesk ; beat well, and fill the shells heaping full ; put high in the oven
to brown.
RICED POTATOES.
Pare, plain boil, mash, and season with salt✪ Riced Potatoes ; rub with a wooden
spoon through a hot colander ; put low in the oven to heat, but not
brown.
6
42 LESSON SECOND.
Rccapitidatioii of the Lesson.
MASHED POTATOES.
1 We pare and drop into cold water.
2 We put on to cook in salted boiling water.
3 They boil about thirty minutes.
4 We drain the water off.
5 We mash the potato in the kettle in which It has been boiled.
6 We put in hot milk, butter, more salt if needed, and beat with
a fork.
7 We arrange neatly in a hot dish.
STEWED POTATOES.
1 We wash, pare, and drop into cold water.
2 We cut in small squares and drop them into another bowl of
cold water.
3 We drain them, and put into an iron frying-pan.
4 We turn in boiling water enough to cover them, sprinkle with
salt, and put over to boil.
5 We rub one teaspoonful of butter and flour together.
6 We wash and cut a little parsley very fine.
7 We turn off the water when the potatoes are nearly soft, and
turn on milk to cover them.
8 When milk boils, we stir in butter and flour.
9 We let them boil, stirring carefully till the milk is creamy.
lo We toss in the parsley as we take the potatoes from the stove,
and turn in a hot dish for serving.
Now it is finished.
FRIED POTATOES.
1 We put lard on to heat.
2 We wash and pare potatoes, and drop into cold water.
3 We quarter lengthwise, then divide in even strips, and drop
into cold water.
4 We test the heat of the lard with one piece of potato.
5 We dry in a clean towel enough potatoes to fry at one time.
6 We stand by and stir gently with a skimmer.
LESSON SECOND. 43
7 We drain them with a skimmer against the side of the kettle.
8 We take them out, drop them on brown paper, and sprinkle
with salt.
Now, when all are thus cooked, we are finished.
STUFFED POTATOES.
1 We wash and scrub the skins.
2 We cut one end of the potato so that it will stand upright.
3 We cut the other end like a cover, making all the potatoes of
one height.
4 We stand them In the dripping-pan, and place in the oven to
bake. (They should bake until soft.)
5 We take the dripping-pan from the oven and stand it on a
piece of brown paper on the table.
6 We put a cup of milk to heat.
7 We hold the baked potato with a dish-towl in one hand, and a
fork in the other.
8 We carefully take out the potato in a bowl, and place the
empty shells in a pan.
9 We gradually add hot milk, butter and salt✪ Stuffed Potatoes, and beat until light.
10 We fill the shells with the mixture with a fork as high as
we can.
1 1 We place high in the oven to brown.
I 2 When a light brown, we place on a hot dish to serve.
Now it is finished.
RICED POTATOES.
1 We cook as for mashed potatoes.
2 We heat the colander.
3 We mash the potatoes in the kettle in which they have been
boiled.
4 We taste, and if needed we add salt✪ Riced Potatoes.
5 We heat the dish in which the potato is to be served.
Page 10 · 4 recipe records on this page
Presented as published in 1885. 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
Cut one end of the potato so that it will stand steady ; cut the other almost off like a little cover. Put them in a pan and bake ; when soft, take the potato from the shell with a fork very carefully ; mix with butter and salt, and about three table-spoonfuls of hot milk ; beat well, and fill the shells heaping full ; put high in the oven to brown.
RICED POTATOES.
Pare, plain boil, mash, and season with salt ; rub with a wooden spoon through a hot colander ; put low in the oven to heat, but not brown.
Rccapitidatioii of the Lesson.
MASHED POTATOES.
1 We pare and drop into cold water.
2 We put on to cook in salted boiling water.
3 They boil about thirty minutes.
4 We drain the water off.
5 We mash the potato in the kettle in which It has been boiled.
6 We put in hot milk, butter, more salt if needed, and beat with a fork.
7 We arrange neatly in a hot dish.
STEWED POTATOES.
1 We wash, pare, and drop into cold water.
2 We cut in small squares and drop them into another bowl of cold water.
3 We drain them, and put into an iron frying-pan.
4 We turn in boiling water enough to cover them, sprinkle with salt, and put over to boil.
5 We rub one teaspoonful of butter and flour together.
6 We wash and cut a little parsley very fine.
7 We turn off the water when the potatoes are nearly soft, and turn on milk to cover them.
8 When milk boils, we stir in butter and flour.
9 We let them boil, stirring carefully till the milk is creamy.
lo We toss in the parsley as we take the potatoes from the stove, and turn in a hot dish for serving. Now it is finished.
FRIED POTATOES.
1 We put lard on to heat.
2 We wash and pare potatoes, and drop into cold water.
3 We quarter lengthwise, then divide in even strips, and drop into cold water.
4 We test the heat of the lard with one piece of potato.
5 We dry in a clean towel enough potatoes to fry at one time.
6 We stand by and stir gently with a skimmer.
7 We drain them with a skimmer against the side of the kettle.
8 We take them out, drop them on brown paper, and sprinkle
with salt.
Now, when all are thus cooked, we are finished.
STUFFED POTATOES.
1 We wash and scrub the skins.
2 We cut one end of the potato so that it will stand upright.
3 We cut the other end like a cover, making all the potatoes of one height.
4 We stand them In the dripping-pan, and place in the oven to bake. (They should bake until soft.)
5 We take the dripping-pan from the oven and stand it on a piece of brown paper on the table.
6 We put a cup of milk to heat.
7 We hold the baked potato with a dish-towl in one hand, and a fork in the other.
8 We carefully take out the potato in a bowl, and place the empty shells in a pan.
9 We gradually add hot milk, butter and salt, and beat until light.
10 We fill the shells with the mixture with a fork as high as we can.
1 1 We place high in the oven to brown.
I 2 When a light brown, we place on a hot dish to serve. Now it is finished.
RICED POTATOES.
1 We cook as for mashed potatoes.
2 We heat the colander.
3 We mash the potatoes in the kettle in which they have been boiled.
4 We taste, and if needed we add salt.
5 We heat the dish in which the potato is to be served.
Records on this page
Stuffed PotatoesRiced PotatoesStuffed PotatoesRiced Potatoes