Baked Potatoes

Ingredients

• Potatoes are either baked in their jackets or peeled
• fat of some kind added

Method

1. 1

   Bake potatoes in jackets or peeled, turning frequently and avoiding fierce heat.

2. 2

   Serve promptly after baking.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 123. The excerpt below is the record exactly as published.

Baked potatoes are very good warmed in this manner. CRISP POTATOES. Cut cold raw potatoes into shavings, cubes, or any small shape ; throw them, a few at a time, into boiling fat and toss them about with a knife until they are a uniform light brown ; drain and season with salt and pep- per. Fat is never hot enough while bubbling — when it is ready it is still and smoking, but should never burn. lYONNAISE POTATOES. Take eight or ten good-sized cold boiled potatoes, slice them endwise, then crosswise, making them like dice in small squares. When you are ready to cook them, heat some butter or good drippings in a frying pan ; fry in it one small onion (chopped fine) until it begins to change color and look yellow. Now put in your potatoes, sprinkle well with salt and pep- per, stir well and cook about five minutes, taking care that you do not break them. They must not brown. Just before taking up stir in a VEGETABLES. 187 tablespoonful of minced parsley. Drain dry by shaking in a heated col- ander. Serve very hot. Delmonico. POTATO FILLETS. Pare and slice the potatoes thin ; cut them if you like in small fillets about a quarter of an inch square, and as long as the potato will admit ; keep them in cold water until wanted, then drop them into boiling lard ; when nearly done, take them out with a skimmer and drain them, boil up the lard again, drop the potatoes back and fry till done ; this operation causes the fillets to swell up and puff. POTATO CROQUETTES. No. 1. Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire ; when they are done pour off all the water and mash them. Take another saucepan, and put in it ten table- spoonfuls of milk and a lump of butter half the size of an egg ; put it over a brisk fire ; as soon as the milk comes to a boil, pour the potatoes into it, and stir them very fast with a wooden spcon ; when thoroughly mixed, take them from the fire and put them on a dish. Take a tablespoonful and roll it in a clean towel, making it oval in shape ; dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard. Proceed in this manner till all the potato is used, four potatoes making six croquettes. Fry them a light brown all over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve, to drain off all fat ; then serve on a napkin. POTATO CROQUETTES. No. 2. Take two cups of cold mashed potatoes, season with a pinch of salt, pepper and a tablespoonful of butter. Beat up the whites of two eggs, and work all together thoroughly ; make it into small balls slightly fiattened, dip them in the beaten yolks of the eggs, then roll either in flour or cracker crumbs ; fry the same as fish-balls. Delmonico’s. POTATOES A LA DELMONICO. Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stewpan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and shake occasionally until they are quite done, which will be in about an hour. 188 VEGETABLES. FRIED POTATOES WITH EGGS. Slice cold boiled potatoes and fry in good butter until brown; beat up one or two eggs, and stir into them just as you dish them for the table; do not leave them a moment on the fire after the eggs are in, for if they harden they are not half so nice; one egg is enough for three or four per- sons, unless they are very fond of potatoes ; if they are, have plenty and put in two. BAKED POTATOES. Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great deal of vegetable is scorched and rendered uneatable. They should be frequently turned while being baked and kept from touch- ing each other in the oven or dish. When done in their skins, be particu- lar to wash and brush them before baking them. If convenient, they may be baked in wood-ashes, or ii a Dutch oven in front of the fire. When pared they should be baked ir a dish and fat of some kind added

Cook this with the app: pantry check, scaling, and the assistant.