Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Cut cold boiled potatoes in slices lengthwise, quarter of an inch thick; dip each slice in wheat flour, and lay them on a gridiron over a bright fire of coals; when both sides are browned nicely, take them on a hot dish, put a bit of butter, pepper and salt to taste over, and serve hot. POTATOES AND CREAM. Mince cold boiled potatoes fine; put them into a spider with melted butter in it; let them fry a little in the butter. 108 Mother's Cook Book. well covered; then put in a fresh piece of butter, seasoned with salt and pepper, and pour over cream or rich milk; let it boil up once and serve. POTATO PUFFS. Prepare the potatoes as directed for mashed potato, While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATO SNOW. Choose large white potatoes, as free from spots as possible; boil them in their skin in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall, and serve as hot as possible. POTATO BORDER. Six potatoes, three eggs, one tablespoonful of butter, one of salt, half a capful of boiling milk. Pare, boil and mash the potatoes. When fine and light, add the butter, salt and pepper and two well-beaten eggs. Butter the border mold and pack the potato in it. Let this stand on the kitchen table ten minutes; then turn out on a dish and brush over with one well-beaten egg. Brown in the oven, WHIPPED POTATOES. Instead of mashing in the ordinary way whip with a fork until light and dry; then whip in a little melted Mother's Cook Book. 109 butter, soma milk, and salt to taste, whipping rapidly until creamy. Pile as lightly and irregularly as you can in a hot dish. SCALLOPED POTATOES. Prepare in this proportion: Two cups of mashed potatoes, two tablespoonfals of cream or milk, and one of melted butter; salt and pepper to taste. Stir the potatoes, butter, and cream together, adding one raw egg. If the potatoes seem too moist, beat in a few fine bread-crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. POTATO CROQUETTES. Pare, boil, and mash six good-sized potatoes. Add one tablespoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two eggs well beaten, salt and pepper to taste. When cool enough to handle, work into shape, roll in eggs and bread-crumbs, and fry in hot lard. POTATOES A LA CREME. Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir nntil smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely-chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish. TO BOIL SWEET POTATOES. Wash them perfectly clean, put them into a pot or stewpan, and pour boiling water over to cover them; cover the pot close, and boil fast for half an hour, or more if the potatoes are large; try them with a fork; when done, drain off the water, take off the skins, and serve. 110 Mother's Cook Book. Cold sweet potatoes may be cut in slices across or lengthwise, and fried or broiled as common potatoes; or they may be cut in half and served cold. ROASTED SWEET POTATOES. Having washed them clean, and wiped them dry, roast them on a hot hearth as directed for common potatoes; or put them in a Dutch oven or tin reflector. Boasted or baked potatoes should not be cut, but broken open and eaten from the skin, as from a shell. TO BAKE SWEET POTATOES.