Wash and pare 2 or 3 fine, large potatoes ; slice very
thin on a vegetable sheer ; wipe dry ; fry in hot deep fat.
Snowdrift is best. It should be hot enough to brown
nicely, but not hot enough to brown too quickly. Put
in only a few pieces at once and keep them separated
while cooking with a wire egg beater. Take out when a
delicate yellow, tinged with brown ; place on a tin to
drain. Sprinkle with salt and stand on paper to absorb
the grease. They may be prepared earlier in the day and
heated in the oven before serving.
FRENCH FRIED POTATOES.
Wash and pare small potatoes ; cut in eighths length-
wise; dry on a clean cloth; fry in deep fat — snowdrift is
best; drain on brown paper and sprinkle with salt. If the
fat is too hot they will not be cooked well on the inside
when they are brown enough on the outside.
POTATO PUFF.
Two cups mashed potatoes; stir into it 2 tablespoons
melted butter ; beat to a white cream ; add 2 eggs beaten
very light ; 1 teacup cream or milk ; salt to taste. Bake
in a deep dish in a quick oven until nicely browned.
First Aid to Good Cooking 139
HASHED BROWN POTATOES.
4 hot boiled potatoes. 1 slice bacon.
y2 teaspoon salt. Dash of pepper.
Peel and boil the potatoes ; drain ; chop very fine ; have
bacon tried out in frying pan ; remove bacon, put in
potatoes, pat down closely and brown carefully. Fold
like omelet and serve hot on heated platter.
SWEET POTATOES BAKED WITH APPLES.
4 large sweet potatoes or 1 cup sugar.
six medium size ones. ^2 cup butter.
The same number of 1 cup of hot water.
apples.
Scrub potatoes clean ; boil until tender ; slice, after
having peeled them, in slices % of an inch thick ; pare
the apples ; slice them in same way ; put in baking dish
in alternate layers ; sprinkle sugar on top and scatter the
butter over the top; pour over the water; bake 1 hour
slowly. Serve hot, as a vegetable.
BOILED TURNIPS.
Wash and pare the turnips ; drop in boiling salted
water ; add 1 teaspoon sugar. Boil about 24 of an hour
or until tender. Drain dry and place on stove 5 minutes
— until they are dry ; mash thoroughly ; then cook dry
on stove again ; add butter and salt to taste ; moisten with
milk. Serve very hot.
TURNIP CUPS.
Select small turnips of uniform size. Pare, scoop out
a little of the center and boil until tender — in boiling
salted water. Have ready some white sauce in which
heat some peas — either fresh, canned or the green split
peas — carefully cooked. When hot fill the turnip cups,
sprinkle with parsley. Serve hot.
140 First Aid to Good Cooking
SCALLOPED TOMATOES.
Open can of tomatoes ; pour out at once ; drain some of
the juice off; season with salt and a very little pepper
and sugar ; put in a buttered baking dish in alternate lay-
ers with bread crumbs, having layer of crumbs on top.
Dot with pieces of butter. Bake in a moderate oven y$
of an hour.
First Aid to Good Cooking 141
Salads
FRENCH SALAD DRESSING.
Yz teaspoon salt. 2 tablespoons vinegar or
l/4 teaspoon pepper. lemon juice.
4 tablespoons olive oil.
Mix salt, pepper and oil; add vinegar slowly; beat
thoroughly.
COOKED SALAD DRESSING.
2 teaspoons flour. 1 tablespoon melted butter.
1 egg. 6 tablespoons vinegar and
Yz teaspoon (scant) salt. 4 of water.
1 tablespoon sugar. % teaspoon mustard.
Page 71
Presented as published in 1915. 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
Wash and pare 2 or 3 fine, large potatoes ; slice very thin on a vegetable slicer ; wipe dry ; fry in hot deep fat. Snowdrift is best. It should be hot enough to brown nicely, but not hot enough to brown too quickly. Put in only a few pieces at once and keep them separated while cooking with a wire egg beater. Take out when a delicate yellow, tinged with brown ; place on a tin to drain. Sprinkle with salt and stand on paper to absorb the grease. They may be prepared earlier in the day and heated in the oven before serving.
FRENCH FRIED POTATOES.
Wash and pare small potatoes ; cut in eighths lengthwise; dry on a clean cloth; fry in deep fat — snowdrift is best; drain on brown paper and sprinkle with salt. If the fat is too hot they will not be cooked well on the inside when they are brown enough on the outside.
POTATO PUFF.
Two cups mashed potatoes; stir into it 2 tablespoons melted butter ; beat to a white cream ; add 2 eggs beaten very light ; 1 teacup cream or milk ; salt to taste. Bake in a deep dish in a quick oven until nicely browned.
First Aid to Good Cooking 139
HASHED BROWN POTATOES.
4 hot boiled potatoes. 1 slice bacon.
y2 teaspoon salt. Dash of pepper.
Peel and boil the potatoes ; drain ; chop very fine ; have bacon tried out in frying pan ; remove bacon, put in potatoes, pat down closely and brown carefully. Fold like omelet and serve hot on heated platter.
SWEET POTATOES BAKED WITH APPLES.
4 large sweet potatoes or 1 cup sugar.
six medium size ones. ^2 cup butter.
The same number of 1 cup of hot water.
apples.
Scrub potatoes clean ; boil until tender ; slice, after having peeled them, in slices % of an inch thick ; pare the apples ; slice them in same way ; put in baking dish in alternate layers ; sprinkle sugar on top and scatter the butter over the top; pour over the water; bake 1 hour slowly. Serve hot, as a vegetable.
BOILED TURNIPS.
Wash and pare the turnips ; drop in boiling salted water ; add 1 teaspoon sugar. Boil about 24 of an hour or until tender. Drain dry and place on stove 5 minutes — until they are dry ; mash thoroughly ; then cook dry on stove again ; add butter and salt to taste ; moisten with milk. Serve very hot.
TURNIP CUPS.
Select small turnips of uniform size. Pare, scoop out a little of the center and boil until tender — in boiling salted water. Have ready some white sauce in which heat some peas — either fresh, canned or the green split peas — carefully cooked. When hot fill the turnip cups, sprinkle with parsley. Serve hot.
140 First Aid to Good Cooking
SCALLOPED TOMATOES.
Open can of tomatoes ; pour out at once ; drain some of the juice off; season with salt and a very little pepper and sugar ; put in a buttered baking dish in alternate layers with bread crumbs, having layer of crumbs on top. Dot with pieces of butter. Bake in a moderate oven y$ of an hour.
First Aid to Good Cooking 141
Salads
FRENCH SALAD DRESSING.
Yz teaspoon salt. 2 tablespoons vinegar or
l/4 teaspoon pepper. lemon juice.
4 tablespoons olive oil. Mix salt, pepper and oil; add vinegar slowly; beat thoroughly.
COOKED SALAD DRESSING.
2 teaspoons flour. 1 tablespoon melted butter.
1 egg. 6 tablespoons vinegar and
Yz teaspoon (scant) salt. 4 of water. 1 tablespoon sugar. % teaspoon mustard.