Cheese Stuffed Potatoes

Ingredients

• six table-spoonfuls of butter
• four table-spoonfuls of grated cheese
• yolks of two eggs
• a pinch of pepper
• a pinch of salt

Method

1. 1

   Scoop out enough potato from the centre of the mound to leave a deep cavity.

2. 2

   Glaze the inside and outside with the white of an egg and set in the oven.

3. 3

   Melt butter, add grated cheese while hot, pour slowly into well-beaten yolks of eggs, and add pepper and salt.

4. 4

   Fill the hollow potato with the cheese mixture, sprinkle fine crumbs over, and brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 480. The excerpt below is the record exactly as published.

six table-spoonfuls of butter, and, while hot, add to it four table -spoon- fuls of grated cheese. Pour this mixt- ure slowly, stirring all the time, on the well -beaten yolks of two eggs, and add a pinch of pepper and salt. Now remove the potato from the oven, and fill the hollow in the centre with the cheese mixture. If it runs over the sides of the mound, do not worry. Sprinkle fine crumbs over, and brown. Potatoes, New, Boiled VEGETAB LES Potato Salad Potatoes, New, Boiled. — They will lose much of their insipid taste if a sprig of mint is added to the water in which they are boiled. So common is this custom in England that the thrifty housewife, in purchasing her new potatoes, frequently reminds her salesman to send home a bunch of mint with them. Not enough of the herb should be used to make the taste discernible, but just enough to give to the potato a flavor that it lacks. The uninitiated eater thereof will perceive that the vegetable is better than usual, although he may not guess why. Potatoes, Parisian. — Peel some large potatoes ; scoop them out into small balls with a potato-scoop. Wash and dry them in a clean towel. Put in a small saucepan one heaping table-spoonful of butter or of good dripping; when melted, put in the potatoes and cook for eighteen min- utes in an uncovered saucepan ; toss them a little, so as to have them of a light brown all over. Lift them up with the skimmer, and sprinkle over them one salt-spoonful of salt. Potato Patties. — Take as many large, well-shaped potatoes as it is intended there should be patties, wash them well, and bake them. Take them out before they are quite done enough, so that the skin may not be injured, and carefully cut off the top and scoop out the inside with a spoon. Mix with the floury part two or three spoonfuls of thick cream, a little piece of butter and a pinch of salt

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