Boil the potatoes with their jackets on and allow them to cool in
order to have them solid. Peel and cut into slices about a quarter of
an inch thick ; slice an ordinary sized onion for half a dozen potatoes.
As soon as a tablespoonful of butter has melted in the pan, and the
onion begun to color, put in the slices of potatoes. Stir them a little.
Season with salt and pepper. Fry the potatoes until they are a golden
brown, and then chop up a tablespoonful of parsley✪ Lyonnaise Potatoes and sprinkle it over
them just before taking them out.
POTATO PUFF.
To each two cups of mashed potatoes add one tablespoonful of
melted butter and beat to a cream ; put with this two eggs whipped
light, and a cup of milk, salting to taste✪ Potato Puff. Beat all well ; pour into a
greased baking-dish and bake quickly to a light brown. Serve in the
dish in which it was cooked.
SARATOGA POTATOES.
Take eight large potatoes, pare and slice them very thin with a cab-
bage-cutter ; stir into them one teaspoonful of salt to a quart of pota-
toes, and let them remain an hour ; pour them into a sieve to drain, and
when well drained, wipe the slices dry ; put a pound of lard✪ Saratoga Potatoes into the
kettle, and when it becomes smoking hot put in the potatoes ; they
must be constantly stirred to prevent the pieces from adhering to one
638 VEGETABLES.
another, and until they are sufficiently browned. They should be
served while hot.
POTATO RISSOLES.
Take potatoes ana mash them fine ; mix with them butter, salt, pep-
per and a raw egg ; pour the potatoes on a plate and form them with a
knife into small cakes; lay them on a buttered tin ; brush them over the
top with an egg, beaten up with a teaspoonful of cold water, and color
golden brown in a moderate oven.
POTATO ROSES.
Pare carefully with a thin penknife some peeled potatoes round and
round until all of each potato is pared to the center. Do not try to cut
the slices too thin or they will break. Place in a wire basket and dip in
boiling lard. They are a handsome garnish.
SWEET POTATOES.
Select those of uniform size ; parboil them with the skins on ; peel
and lay in baking-pan. Bake until soft to the grasp, glazing with but-
ter just before you take them up.
BAKED SWEET POTATOES.
Take medium-sized, perfect potatoes and boil them until nearly done ;
take them from the water, peel them smoothly and carefully and slice
them lengthwise into a queensware pudding dish ; add a reasonable
portion of good butter ; sprinkle over them two or three tablespoonfuls
of granulated sugar and finish cooking them in the oven. Serve hot.
TOSSED POTATOES.
Boil some potatoes in their jackets; peel them and cut into small
pieces. Toss them over the fire in a mixture of cream and butter
rolled in flour, pepper✪ Potato Rissoles and salt, till they are hot and well covered with
the sauce.
SPINACH.
Page 526 · 8 recipe records on this page
Presented as published in 1886. 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
Boil the potatoes with their jackets on and allow them to cool in order to have them solid. Peel and cut into slices about a quarter of an inch thick ; slice an ordinary sized onion for half a dozen potatoes. As soon as a tablespoonful of butter has melted in the pan, and the onion begun to color, put in the slices of potatoes. Stir them a little. Season with salt and pepper. Fry the potatoes until they are a golden brown, and then chop up a tablespoonful of parsley and sprinkle it over them just before taking them out.
POTATO PUFF.
To each two cups of mashed potatoes add one tablespoonful of melted butter and beat to a cream ; put with this two eggs whipped light, and a cup of milk, salting to taste. Beat all well ; pour into a greased baking-dish and bake quickly to a light brown. Serve in the dish in which it was cooked.
SARATOGA POTATOES.
Take eight large potatoes, pare and slice them very thin with a cabbage-cutter ; stir into them one teaspoonful of salt to a quart of potatoes, and let them remain an hour ; pour them into a sieve to drain, and when well drained, wipe the slices dry ; put a pound of lard into the kettle, and when it becomes smoking hot put in the potatoes ; they must be constantly stirred to prevent the pieces from adhering to one
another, and until they are sufficiently browned. They should be served while hot.
POTATO RISSOLES.
Take potatoes ana mash them fine ; mix with them butter, salt, pepper and a raw egg ; pour the potatoes on a plate and form them with a knife into small cakes; lay them on a buttered tin ; brush them over the top with an egg, beaten up with a teaspoonful of cold water, and color golden brown in a moderate oven.
POTATO ROSES.
Pare carefully with a thin penknife some peeled potatoes round and round until all of each potato is pared to the center. Do not try to cut the slices too thin or they will break. Place in a wire basket and dip in boiling lard. They are a handsome garnish.
SWEET POTATOES.
Select those of uniform size ; parboil them with the skins on ; peel and lay in baking-pan. Bake until soft to the grasp, glazing with butter just before you take them up.
BAKED SWEET POTATOES.
Take medium-sized, perfect potatoes and boil them until nearly done ; take them from the water, peel them smoothly and carefully and slice them lengthwise into a queensware pudding dish ; add a reasonable portion of good butter ; sprinkle over them two or three tablespoonfuls of granulated sugar and finish cooking them in the oven. Serve hot.
TOSSED POTATOES.
Boil some potatoes in their jackets; peel them and cut into small pieces. Toss them over the fire in a mixture of cream and butter rolled in flour, pepper and salt, till they are hot and well covered with the sauce.
SPINACH.
Records on this page
Lyonnaise PotatoesPotato PuffSaratoga PotatoesPotato RissolesPotato RosesSweet PotatoesBaked Sweet PotatoesTossed Potatoes