The potatoes should be pared, washed and cut into one shape before
cooking. This can be done with an apple corer, a potato scoop or they
VBGETABLES 455
L-an be cut into cubes. Boil twenty minutes in slightly salted water, tak-
ing care that they do not break, then drain and let cool a little. Now
prepare a golden sauce as follows: Boil one-half cupful of milk or water
with one-half dozen pepper corns and one-half teaspoonful of salt. When
flavored, strain it into another saucepan and add one-half cupful of butter
and the yolks of three eggs beat with a fork, over the fire, until it thickens
like cream. Then squeeze in the juice of one-half of a lemon✪ Hollandaise Potatoes or a
tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs
of parsley. Leone.
STUFFED POTATOES.
Select potatoes of even size. Cut a thin slice from one end, that they
may stand firm and put in the oven to bake. When well done remove
from the oven and with sharp scissors cut a lid from the upper end, and
scoop out the potato into a hot bowl with a teaspoon, keeping the skin
whole. Beat the potato in the bowl with a little cream, a teaspoonful of
butter, a speck of salt and pepper✪ Stuffed Potatoes. Then fill the skins with the mixture,
heaping it high on top. Set the potatoes carefully on end and return to
oven for ten minutes to heat. Serve on a platter with sprigs of parsley
and a few tiny specks of butter. Lida M.
TO BOIL NEW POTATOES.
Do not pare them but scrape the skins off with a dull knife, washing
them nicely after. Put into boiling water and boil about fifteen minutes.
Drain them and add a cupful of milk. Now melt a little butter, thicken
with flour✪ To Boil New Potatoes, and pour over them, keeping on the fire just ,long enough to
heat to boiling point. Serve hot. Mrs. J. Samuels,
LYONNAISE POTATOES.
Take six cold boiled potatoes, place them in a frying-pan with a piece
of butter the size of an English walnut and an onion chopped up raw.
Season with a pinch each of salt and pepper. Cook for ten minutes, stir-
ring until well browned. Chop a little parsley✪ Lyonnaise Potatoes and sprinkle over.
Mrs. Katie Upton.
POTATO CAKES.
Grate raw potatoes and add a little salt, a piece of butter and an ^gg.
Beat all well together, dredge with flour. Drop them into good drippings
and fry a light brown. Cold mashed potatoes can be made in the same
manner but are not as nice Mrs S. Stevenson.
456 VEGETABLES.
POTATO CROQUETTES.
Peel, boil and mash a quart of potatoes, mixing with them tlie yolks
of four eggs, two ounces of milk; set on the fire, stir for two minutes,
spread in a dish to get cold or leave over night, if designed for breakfast,
in which case a little milk may be added to moisten their dryness; mix
thoroughly, divide into tablespoonful parts, shape them, roll in bread-
crumbs, dip into beaten eggs (the whites), roll in bread-crumbs again and
try in hot fat. Take off when done, drain, dish and serve immediately.
When they are shaped flat, they are ''croquettes a la duchesser B. J.
POTATO SOUFFLE. ✪ Potato Cakes
Page 315 · 9 recipe records on this page
Presented as published in 1917. 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
The potatoes should be pared, washed and cut into one shape before cooking. This can be done with an apple corer, a potato scoop or they
can be cut into cubes. Boil twenty minutes in slightly salted water, taking care that they do not break, then drain and let cool a little. Now prepare a golden sauce as follows: Boil one-half cupful of milk or water with one-half dozen pepper corns and one-half teaspoonful of salt. When flavored, strain it into another saucepan and add one-half cupful of butter and the yolks of three eggs beat with a fork, over the fire, until it thickens like cream. Then squeeze in the juice of one-half of a lemon or a tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs of parsley. Leone.
STUFFED POTATOES.
Select potatoes of even size. Cut a thin slice from one end, that they may stand firm and put in the oven to bake. When well done remove from the oven and with sharp scissors cut a lid from the upper end, and scoop out the potato into a hot bowl with a teaspoon, keeping the skin whole. Beat the potato in the bowl with a little cream, a teaspoonful of butter, a speck of salt and pepper. Then fill the skins with the mixture, heaping it high on top. Set the potatoes carefully on end and return to oven for ten minutes to heat. Serve on a platter with sprigs of parsley and a few tiny specks of butter. Lida M.
TO BOIL NEW POTATOES.
Do not pare them but scrape the skins off with a dull knife, washing them nicely after. Put into boiling water and boil about fifteen minutes. Drain them and add a cupful of milk. Now melt a little butter, thicken with flour, and pour over them, keeping on the fire just ,long enough to heat to boiling point. Serve hot. Mrs. J. Samuels,
LYONNAISE POTATOES.
Take six cold boiled potatoes, place them in a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw. Season with a pinch each of salt and pepper. Cook for ten minutes, stirring until well browned. Chop a little parsley and sprinkle over.
Mrs. Katie Upton.
POTATO CAKES.
Grate raw potatoes and add a little salt, a piece of butter and an egg. Beat all well together, dredge with flour. Drop them into good drippings and fry a light brown. Cold mashed potatoes can be made in the same manner but are not as nice Mrs S. Stevenson.
POTATO CROQUETTES.
Peel, boil and mash a quart of potatoes, mixing with them tlie yolks of four eggs, two ounces of milk; set on the fire, stir for two minutes, spread in a dish to get cold or leave over night, if designed for breakfast, in which case a little milk may be added to moisten their dryness; mix thoroughly, divide into tablespoonful parts, shape them, roll in breadcrumbs, dip into beaten eggs (the whites), roll in bread-crumbs again and try in hot fat. Take off when done, drain, dish and serve immediately. When they are shaped flat, they are "croquettes a la duchesse" B. J.
POTATO SOUFFLE.
Records on this page
Hollandaise PotatoesStuffed PotatoesTo Boil New PotatoesTo Boil New PotatoesLyonnaise PotatoesPotato CakesMashed PotatoesPotato CroquettesPotato Souffle