Mashed Potatoes

Ingredients

• Butter to mash with
• Milk to mash with
• a little salt
• hot water

Method

1. 1

   Mash the potatoes vigorously with salt and hot water or clear fat from soup.

2. 2

   The longer you mash while keeping them hot, the whiter they become.

3. 3

   Optionally, bake in a pie pan brushed with milk for browning.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 42. The excerpt below is the record exactly as published.

mashed potatoes 2; 16c for 8 dishes, 2c per dish. 108— Roast Sucking Pig. The pig will be ready trussed when it comes from the butcher's, with the toes inserted in slits cut in the skin. Lay it on its back and drive the point of a sharp knife down through the bone of the back, dividing it convenient for carving, and also detach the ribs alonj^j one side, and loosen the inner joints of the hips and legs, which can be done without spoiling the outside appearance of the pig. Wash and wipe it dry, stuff with bread dressing containing sage and onions, and sew up with twine, Roast about two hours, cov- ered with a sheet of greased paper for part of the time,and baste with butter to get a fine transparent brown color on the skin at last. Make gravy in the pan to pour around the pig in the dish. Serve ap- ple sauce separately in a sauce dish. It is a time honored custom to insert a small apple in the mouth of the pig be- fore sending it to table. Note — Pigs weighing from 30 to 40 pounds are more frequently furnished to hotels than the very small ones, and, as they are not sent to table whole are con- sidered more satisfactory. They are too large to be cooked whole but are split in halves, carefully hacked through the bones inside according to the directions for sucking pig, and basted and crisped light brown in the same manner. Serve with apple eauce. 109— Apple Sauce for Meats. Pare good ripe apples and slice them into a bright saucepan. Add water enough to come up level with the apples and stew with a lid on till done — about thirty minutes . While they are stewing throw in a littlte butter. Mash at last with the back of a spoon. No sugar. Cost of material — 10 pound pig $2,00, stuffing 10, apple sauce 7; $2,17 — say for 20 to 25 orders not less than 10c per dish. Note — Pigs often cost a much larger amount than their weight at 20c per pound would be, five dollars being often obtained at Christmas and other holiday seasons. The number of dishes is some- what dependent upon skill in carving. In any case, however, this is an expen- sive dish. 110— Chicken Pie, Plain. When chicken pie or any similar dish is written in a menu as of some partic- ular style, it, of course, carries the im- plication that there are more ways than one. A very small variation or addi- tion of vegetables, mushrooms or eggs and wine may suffice to change the name. It is only necessary to say here that one way by which young chickens, squirrels, rabbits etc., are partly fried in butter before being covered with a crust, and the gravy in the pan is made rich and light brown, may be found detailed elsewhere for pigeon pie, and the follow- ing is the other principal method, or country style. 1 large fowl or 2 chickens. 1 slice of fat salt pork — 2 ounces. 1 large potato. 1 teaspoonful of minced ODion« 1 of black pepper. 1 of salt. 1 pound of pie crust. 2 tablespoonfuls of flour. A little parsely. The salt pork is only a seasoning, and may be dispensed with or substituted with butter or the fat of the fowls. 40 SAN FRANCISCO HOTEL GAZETTES Cut the fowl in 8 pieces if large, first dividing it in half through the back and breast, chop each side in 4, taking a piece out between the leg and the wing. Cook the gizzard and heart with the fowl, but leave out the liver, which is apt to impart its flavor to the whole dish. Boil the meat till tender, which may take anywhere from 1 hour to 4, according to the kind of fowl. It does not make much difference how old the fowl is if it be boil- ed accordingly with seasonings added. It will make the liquoi rich as jelly after a while. Half an hour before taking the fowl from the fire put in the potato, cut in pieces, and afterward thicken the liquor with flour and water and mix in some chopped parsley. Turn it into a baking pan,dreclge a little more black pepper over the top and a lit- tle flour over that, and then cover with plain pie paste and bake it J hour. Cost of material — Fowl 40, pork 3, vegetables and seasonings 1, paste 5, 49 cents for 8 dishes, or 6 or 7c per dish. Ill— Boiled Kale or Seakale. Wash free from grit, tie it in bunches, taim off the root end and boil it in salted, water, like winter spinach, about twenty minutes. Drain in a colander. Pour a spoonful of butter sauce over each bunch in the dish. 112— Mashed Potatoes. Being such a common and easy article it is often the most neglected and goes to the table dark and full of lumps, when it ought to be as smooth as if pressed through a sieve. Butter and milk to mash with are good additions in their way, but vigorous pounding of the potatoes with a little salt and hot water

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