Fifth Avenue Hotel Potatoes

Ingredients

• six large potatoes
• half a teaspoonful of butter for every potato
• half a teaspoonful of cream for every potato
• salt to taste
• pepper to taste
• a good pinch of grated cheese for each

Method

1. 1

   Bake potatoes until soft, scoop out insides, mash with butter, cream, salt, pepper, and cheese.

2. 2

   Stir in beaten egg, fill skins, return to oven for 3 minutes.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 51. The excerpt below is the record exactly as published.

ep- per to taste, and let them get hot. When the potatoes are done, VEGETABLES. 87 drain and mash them, add the hot milk; then work them a few minutes with a fork, and serve them immediately. Do not rub egg over, and bake them; that ruins them. Much depends upon mashed potatoes being served at table hot, and freshly made. One of the secrets of good mashed potatoes is the mixing of the ingredients all hot. BAKED POTATOES. Be very particular to wash every part of the potato clean, as many persons eat the skin; bake in a quick oven until tender, say three-quarters of an hour to an hour, if of good size. There is such a difference in ovens, that each one must learn for herself what the time will be for each. POTATO PUFF. Take two coffeecupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beaten to a white cream, before adding anything else. Then put with this two eggs, whipped very light, and a teacupful of cream, or nice milk, salt it to taste, beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable. POTATO BALLS. Prepare the potatoes as you would for mashed potatoes; when done, mash very fine and season with butter and salt; beat in two eggs till very light, shape them into little balls, as large as wal- nuts, let them get perfectly cold, dip them in beaten egg, then in bread crumbs, and fry in hot lard, like doughnuts. Be very particular to have the lard boiling hot or they will not be nice. Brown a light brown, and serve at once. SlLVERTHOBN POTATOES. Boil as you would for plain potatoes; be sure to have them per- fectly cold before chopping; chop them as fine as a common sized bean (no finer); to one quart of potatoes add one coffeecup- ful of thick cream. You can double the quantity as many times as you like. Have ready a spider, put in your potatoes, pour 88 VEGETABLES. over them the cream, season with salt and pepper, warm them up quickly, and serve at once. If you have no cream, you can use milk and plenty of butter, but they are not so nice as when mixed with cream. The beauty of these potatoes is to have them chopped evenly and warmed quickly; never let them stand a min- ute on the stove after they are ready; if you do, they are spoiled. The neshannock potato is the best for this purpose. BROWNED POTATOES — White. Peel some large, ripe potatoes, and one hour before a roast of beef is removed from the oven, put the potatoes in the dripping- pan, sprinkle some salt over them, baste them often with the gravy to prevent scorching, drain them on a sieve for five min- utes, and lay them about the meat in the dish. Sweet potatoes are very nice cooked in this way. BBOWNED SWEET POTATOES. Boil the potatoes till tender, but not too done; drain off the water and take off their skins, cut them in half and fry them in plenty of butter or nice beef drippings. Sprinkle a little sugar over them and brown nicely. Irish potatoes are very fine cooked in this way; only omit the sugar. FIFTH AVENUE HOTEL POTATOES. Take large, fair potatoes, bake until soft, and cut a round piece off the top of each, scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it, while hot, some butter and cream — about half a teaspoonful of each for every po- tato— season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a sauce- pan to heat, stirring to prevent burning; when scalding hot, stir in one well beaten egg for six large potatoes

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