Water enough to cover the potatoes put on the fire to boil. Then cut a ring around the
potatoes to make them " mealy," and to render easy the removal of the remaining sections
of skin. Put the potatoes into the water, when it begins to boil, or a little before, salt
should be added liberally, — a tablespoon to a quart or so of water. a Let them boil about
fifteen minutes; the time, however, depends upon the size of the potatoes, and the season
too, because later in the year potatoes take longer to boil, as the fibre is a little tougher
and harder. Try them with a fork. If it pierces them easily pour off the water. Do not
let them boil until they break open. Cover them with a dry towel, and set the pan con-
taining them on the back of the stove, where the potatoes will keep warm without burning,
until they become mealy, which will be in five or perhaps ten minutes." A brick should
be placed on the stove for the tin to rest upon. Potatoes can be kept hot in that way for
a couple of hours. Peeled potatoes should be boiled in the same way. The best of the
potato is just under the skin; therefore, pare very thin.
BROILED POTATOES.
Cut boiled potatoes in slices, put the slices on the gridiron to broil. Have ready a
heated platter, with melted butter to put them in. Broil quickly, season with pepper and
salt, and serve hot, and as soon after broiling as possible.
DUCHESS POTATOES.
Boiled potatoes cold, cut into cubes. Season with salt and pepper, and dip in melted
butter and slightly in flour. Arrange them on a baking sheet, and bake fifteen minutes in>
a quick oven. Serve very hot.
VEGETABLES. 133
LYONNAISE POTATOES.
Three tablespoons of butter put in a frying-pan, and when the butter is melted, a table-
spoon of chopped onion fried in it till it is of a pale straw-color, then add a quart of
cooked potatoes, sliced and thoroughly seasoned with salt and pepper. When they are
hot a tablespoon of chopped parsely added and cooked two minutes. The onions may be
omitted.
SARATOGA POTATOES.
Pare the potatoes, slice them thin as possible on a potatoe-cutter, leave them for an
hour, in cold water, then dry them in a towel. Have a deep kettle of lard for frying them;
when it is hot cover the surface with the dried slices, sprinkle a little salt over them, turn
them with a skimmer, and when done lay them on a double brown paper in the oven
open. Fry them all in this way, putting them upon the paper as they come from the lard.
They are eaten both hot and cold, for breakfast, lunch, tea, sometimes with a fork, but
oftener with the fingers.
STEWED POTATOES.
Pare, quarter, and soak in cold water an hour. Stew in enough salted water to
cover them. Before taking up, and when they are breaking to pieces, drain off the water,
and pour in a cup of milk. Boil three minutes, stirring well; put in a lump of butter the
size of an egg, a little salt and a pinch of pepper; thicken slightly with flour, boil up well
and turn into a covered dish. This is an excellent family dish. Children are usually fond
of it, and it is very wholesome. Cold boiled potatoes may be served in the same manner,
and are excellent.
ROASTED SWEET POTATOES.
Page 118
Presented as published in 1891. 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
Water enough to cover the potatoes put on the fire to boil. Then cut a ring around the potatoes to make them " mealy," and to render easy the removal of the remaining sections of skin. Put the potatoes into the water, when it begins to boil, or a little before, salt should be added liberally, — a tablespoon to a quart or so of water. Let them boil about fifteen minutes; the time, however, depends upon the size of the potatoes, and the season too, because later in the year potatoes take longer to boil, as the fibre is a little tougher and harder. Try them with a fork. If it pierces them easily pour off the water. Do not let them boil until they break open. Cover them with a dry towel, and set the pan containing them on the back of the stove, where the potatoes will keep warm without burning, until they become mealy, which will be in five or perhaps ten minutes." A brick should be placed on the stove for the tin to rest upon. Potatoes can be kept hot in that way for a couple of hours. Peeled potatoes should be boiled in the same way. The best of the potato is just under the skin; therefore, pare very thin.
BROILED POTATOES.
Cut boiled potatoes in slices, put the slices on the gridiron to broil. Have ready a heated platter, with melted butter to put them in. Broil quickly, season with pepper and salt, and serve hot, and as soon after broiling as possible.
DUCHESS POTATOES.
Boiled potatoes cold, cut into cubes. Season with salt and pepper, and dip in melted butter and slightly in flour. Arrange them on a baking sheet, and bake fifteen minutes in a quick oven. Serve very hot.
LYONNAISE POTATOES.
Three tablespoons of butter put in a frying-pan, and when the butter is melted, a tablespoon of chopped onion fried in it till it is of a pale straw-color, then add a quart of cooked potatoes, sliced and thoroughly seasoned with salt and pepper. When they are hot a tablespoon of chopped parsely added and cooked two minutes. The onions may be omitted.
SARATOGA POTATOES.
Pare the potatoes, slice them thin as possible on a potato-cutter, leave them for an hour, in cold water, then dry them in a towel. Have a deep kettle of lard for frying them; when it is hot cover the surface with the dried slices, sprinkle a little salt over them, turn them with a skimmer, and when done lay them on a double brown paper in the oven open. Fry them all in this way, putting them upon the paper as they come from the lard. They are eaten both hot and cold, for breakfast, lunch, tea, sometimes with a fork, but oftener with the fingers.
STEWED POTATOES.
Pare, quarter, and soak in cold water an hour. Stew in enough salted water to cover them. Before taking up, and when they are breaking to pieces, drain off the water, and pour in a cup of milk. Boil three minutes, stirring well; put in a lump of butter the size of an egg, a little salt and a pinch of pepper; thicken slightly with flour, boil up well and turn into a covered dish. This is an excellent family dish. Children are usually fond of it, and it is very wholesome. Cold boiled potatoes may be served in the same manner, and are excellent.
ROASTED SWEET POTATOES.