Boiled potatoes will be dark and waxy if after they are cooked
they are allowed to remain in a covered kettle or dish, for the steam
will return into the potato and bring about this condition. They
will be floury and white if, after the moment they are cooked, all
the water is drained off and the kettle is covered with a clean towel,
through which the steam escapes.
Mashed potatoes will be hard and sticky and heavy if you turn
cold milk upon them while they are steaming hot, but by adding
scalding milk, and beating them thoroughly, they will be light and
feathery. Until served, they should be covered close with a napkin.
Fried potatoes will be soaked and leathery if the fat is not hot
enough, and if they are not well drained when taken out.
Later on in the lesson, one of the teachers will ask you a few
questions about what I have told you, but now we will go at once to
work, remembering all we taught in the last lesson.
QUESTIONS.
Qztestion. Which is the most coTnmon vegetable used f
Answer, Potato.
Q. Of what is it mostly formed ?
A. Of starch.
Q. What is the simplest way of cooking it ?
A. Boiling.
Q. How long does it take f
A. Thirty minutes from the beginning of boiling.
Q. What part is thrown away ?
A. The skin.
Q. What effect does soaking in water have upon them ?
A. It swells them, and also freshens them.
Q. How can boiled potatoes wait without harm?
A. Covered with a thin towel.
Q. How should they be served whole ?
A. Laid in a dish on a napkin, and covered with the fringed
corners.
Q. How do you know when an oven is hot?
A. When the oven door hisses, or flour will brown in five minutes.
Q. How do you know when water boils in a kettle f
A. When the steam puffs out of the spout.
Q. How do yoti know when water boils in a saucepan f
A. When it bubbles all over.
Q. How do you know when fat is hot enough to boil in ?
A. When the smoke rises from the centre.
Q. Which is hottest when it boils, water or fat?
A. Fat.
Q. What must you remember in stewing with milk ?
A. That it burns easily.
Q. How long mzist potatoes bake f
A. About 45 minutes — a medium-sized potato in an ordinary
oven.
40 LESSON SECOND.
Q. How long will it take to fry potatoes ?
A. Ten minutes, watching all the time.
Q. How long does it take to stew potatoes ?
A. About 30 minutes for uncooked potatoes.
Q. When do you salt boiled potatoes ?
A. When you start to boil them.
Q. How much salt ?
A. About half a table-spoonful to a quart of water.
RECEIPTS.
MASHED POTATOES.
Pare and plain boil, mash in the same vessel in which they are
cooked, and season with hot milk, butter✪ Mashed Potatoes, and salt to taste ; beat with
a fork, and arrange neatly in a hot dish, or glaze over with butter,
and brown in the oven. If browned, cut across each way, that the
crust may not bind.
STEWED POTATOES.
Cover in salted boiling water (after paring) ; when nearly soft,
drain and cover with same quantity of milk ; when it boils, thicken
with flour, and season✪ Stewed Potatoes.
FRIED POTATOES.
Pare and cut in strips as nearly the same size as possible. When
the fat is hot, dry the potatoes in a clean towel and put in enough to
float over the top of the fat. Take them up with a skimmer and
place on brown paper. Salt just before serving.
STUFFED POTATOES. ✪ Stuffed Potatoes
Page 9 · 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
Boiled potatoes will be dark and waxy if after they are cooked they are allowed to remain in a covered kettle or dish, for the steam will return into the potato and bring about this condition. They will be floury and white if, after the moment they are cooked, all the water is drained off and the kettle is covered with a clean towel, through which the steam escapes.
Mashed potatoes will be hard and sticky and heavy if you turn cold milk upon them while they are steaming hot, but by adding scalding milk, and beating them thoroughly, they will be light and feathery. Until served, they should be covered close with a napkin.
Fried potatoes will be soaked and leathery if the fat is not hot enough, and if they are not well drained when taken out.
Later on in the lesson, one of the teachers will ask you a few questions about what I have told you, but now we will go at once to work, remembering all we taught in the last lesson.
Qztestion. Which is the most coTnmon vegetable used f
Answer, Potato.
Q. Of what is it mostly formed ?
A. Of starch.
Q. What is the simplest way of cooking it ?
A. Boiling.
Q. How long does it take f
A. Thirty minutes from the beginning of boiling.
Q. What part is thrown away ?
A. The skin.
Q. What effect does soaking in water have upon them ?
A. It swells them, and also freshens them.
Q. How can boiled potatoes wait without harm?
A. Covered with a thin towel.
Q. How should they be served whole ?
A. Laid in a dish on a napkin, and covered with the fringed corners.
Q. How do you know when an oven is hot?
A. When the oven door hisses, or flour will brown in five minutes.
Q. How do you know when water boils in a kettle f
A. When the steam puffs out of the spout.
Q. How do yoti know when water boils in a saucepan f
A. When it bubbles all over.
Q. How do you know when fat is hot enough to boil in ?
A. When the smoke rises from the centre.
Q. Which is hottest when it boils, water or fat?
A. Fat.
Q. What must you remember in stewing with milk ?
A. That it burns easily.
Q. How long mzist potatoes bake f
A. About 45 minutes — a medium-sized potato in an ordinary oven.
Q. How long will it take to fry potatoes ?
A. Ten minutes, watching all the time.
Q. How long does it take to stew potatoes ?
A. About 30 minutes for uncooked potatoes.
Q. When do you salt boiled potatoes ?
A. When you start to boil them.
Q. How much salt ?
A. About half a table-spoonful to a quart of water.
MASHED POTATOES.
Pare and plain boil, mash in the same vessel in which they are cooked, and season with hot milk, butter, and salt to taste ; beat with a fork, and arrange neatly in a hot dish, or glaze over with butter, and brown in the oven. If browned, cut across each way, that the crust may not bind.
STEWED POTATOES.
Cover in salted boiling water (after paring) ; when nearly soft, drain and cover with same quantity of milk ; when it boils, thicken with flour, and season.
FRIED POTATOES.
Pare and cut in strips as nearly the same size as possible. When the fat is hot, dry the potatoes in a clean towel and put in enough to float over the top of the fat. Take them up with a skimmer and place on brown paper. Salt just before serving.
STUFFED POTATOES.
Records on this page
Mashed PotatoesFried PotatoesStewed PotatoesStuffed Potatoes