Boil the potatoes [see recipe: Boiled Sweet Potatoes with Butter],
and mash; add one tablespoon butter, pepper, and salt✪ Sweet Potato Croquettes (Croquettes de Patates); roll in
little croquettes, then in flour, then egg; leave on the table ten
minutes to dry, roll in egg again and fresh bread crumbs; fry in
hot fat. Serve on a paper doily in a vegetable dish, for luncheon
or dinner.
Baked Stuffed Sweet Potatoes on Half Shell
Patates farcies, en robe, cuites au four
Select even-sized potatoes, put in oven and bake very soft [see
recipe: Baked Sweet Potatoes]. Cut in halves and remove the
inside, leaving the skin. Mash; flavor with onion juice, one table¬
spoon butter, half tablespoon chopped parsley, pepper and salt;
fill the skin, press down, sprinkle bread crumbs and a piece of
butter on top. Put in oven, bake until golden brown.
Souffle of Sweet Potatoes ( Patates soufflees)
Cook the sweet potatoes and mash with a little butter, white
pepper, and salt; beat until creamy; to two cups sweet pota¬
toes add the yolks of two eggs; beat again for a few minutes;
last, add the whites (well beaten); put in a buttered souffle dish,
put in hot water, bake in oven — uncovered — from eighteen to
twenty-five minutes. Serve very hot with any kind of meat,
ducks, chickens, or poultry of any kind.
Creamed Sweet Potatoes ( Patates a la Creme )
Select nice sweet potatoes, and boil [see recipe: Boiled Sweet
Potatoes with Butter]. Cut in small dices — take two cups of the
dices for the sauce. Put one tablespoon butter✪ Baked Stuffed Sweet Potatoes on Half Shell (Patates farcies, en robe, cuites au four) in a pan, add one
heaping tablespoon flour and one and a half cups hot milk; season
with pepper and salt; this will make a rich cream sauce. Put the
potatoes in the sauce, simmer on a slow fire a few minutes. In the
meantime, grate some onion, add the onion juice to the potatoes,
season with pepper and salt. When ready, dish up in a vegetable
dish. Serve with any kind of meat.
Sweet Potatoes a la Southern ( Patates a la Meridionale )
Cook sweet potatoes [see recipe: Boiled Sweet Potatoes with
Butter]. When cooked, cut in halves lengthwise. Put one table¬
spoon butter in a frying pan; add two tablespoons dripping and
278
THE SWEDISH, FRENCH,
four tablespoons granulated sugar✪ Sweet Potatoes a la Southern (Patates a la Meridionale); fry the potatoes until golden
brown. Serve with any kind of meat for luncheon or dinner.
SPINACH ( Epinards )
How to Cook Spinach
Wash it in six to eight different waters — till free from sand;
put in hot water (sufficient to cover it) with salt and a little speck
of baking soda; let come to a boil and cook four to five minutes;
take the spinach out with the skimmer, put in a strainer, let some
cold water pour on the spinach, squeeze all the water out with your
hands, pass through the machine once, put in a saucepan, add to
the quart of spinach three tablespoons cream sauce✪ How to Cook Spinach, pepper and
salt to taste. Stir until it becomes very hot, dish up in a vegetable
dish, garnish with slices of hard-boiled egg and cooked beets. Can
also be garnished with yolks and whites (chopped separately) in
strips — white and yellow alternately — on a bias. Serve as a vege¬
table with any kind of meat for luncheon, dinner, or supper.
4
Spinach with Butter ( Epinards au Beurre) ✪ Spinach with Butter (Epinards au Beurre)
Page 412 · 7 recipe records on this page
Presented as published in 1918. 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 [see recipe: Boiled Sweet Potatoes with Butter], and mash; add one tablespoon butter, pepper, and salt; roll in little croquettes, then in flour, then egg; leave on the table ten minutes to dry, roll in egg again and fresh bread crumbs; fry in hot fat. Serve on a paper doily in a vegetable dish, for luncheon or dinner.
Baked Stuffed Sweet Potatoes on Half Shell
Patates farcies, en robe, cuites au four
Select even-sized potatoes, put in oven and bake very soft [see recipe: Baked Sweet Potatoes]. Cut in halves and remove the inside, leaving the skin. Mash; flavor with onion juice, one tablespoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin, press down, sprinkle bread crumbs and a piece of butter on top. Put in oven, bake until golden brown.
Souffle of Sweet Potatoes ( Patates soufflees)
Cook the sweet potatoes and mash with a little butter, white pepper, and salt; beat until creamy; to two cups sweet potatoes add the yolks of two eggs; beat again for a few minutes; last, add the whites (well beaten); put in a buttered souffle dish, put in hot water, bake in oven — uncovered — from eighteen to twenty-five minutes. Serve very hot with any kind of meat, ducks, chickens, or poultry of any kind.
Creamed Sweet Potatoes ( Patates a la Creme )
Select nice sweet potatoes, and boil [see recipe: Boiled Sweet Potatoes with Butter]. Cut in small dices — take two cups of the dices for the sauce. Put one tablespoon butter in a pan, add one heaping tablespoon flour and one and a half cups hot milk; season with pepper and salt; this will make a rich cream sauce. Put the potatoes in the sauce, simmer on a slow fire a few minutes. In the meantime, grate some onion, add the onion juice to the potatoes, season with pepper and salt. When ready, dish up in a vegetable dish. Serve with any kind of meat.
Sweet Potatoes a la Southern ( Patates a la Meridionale )
Cook sweet potatoes [see recipe: Boiled Sweet Potatoes with Butter]. When cooked, cut in halves lengthwise. Put one table¬ spoon butter in a frying pan; add two tablespoons dripping and
four tablespoons granulated sugar; fry the potatoes until golden brown. Serve with any kind of meat for luncheon or dinner.
SPINACH ( Epinards )
How to Cook Spinach
Wash it in six to eight different waters — till free from sand; put in hot water (sufficient to cover it) with salt and a little speck of baking soda; let come to a boil and cook four to five minutes; take the spinach out with the skimmer, put in a strainer, let some cold water pour on the spinach, squeeze all the water out with your hands, pass through the machine once, put in a saucepan, add to the quart of spinach three tablespoons cream sauce, pepper and salt to taste. Stir until it becomes very hot, dish up in a vegetable dish, garnish with slices of hard-boiled egg and cooked beets. Can also be garnished with yolks and whites (chopped separately) in strips — white and yellow alternately — on a bias. Serve as a vege¬ table with any kind of meat for luncheon, dinner, or supper.
Spinach with Butter ( Epinards au Beurre)
Records on this page
Sweet Potato Croquettes (Croquettes de Patates)Baked Stuffed Sweet Potatoes on Half Shell (Patates farcies, en robe, cuites au four)Souffle of Sweet Potatoes (Patates soufflees)Creamed Sweet Potatoes (Patates a la Creme)Sweet Potatoes a la Southern (Patates a la Meridionale)How to Cook SpinachSpinach with Butter (Epinards au Beurre)