Mother's Milk Potatoes

Ingredients

• one cupful of boiled, new potatoes
• one tablespoonful of butter
• one-quarter cup of milk
• salt to taste

Method

1. 1

   In a saucepan, combine boiled new potatoes cut into small bits with butter, salt, and milk.

2. 2

   Stir to prevent burning and heat thoroughly before serving.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 14. The excerpt below is the record exactly as published.

Mother's Milk Potatoes. — Put one cup- ful of boiled, new potatoes, cut in small bits, into a saucepan with one tablesponful of but- ter, salt to" taste and add one-quarter cup of milk. Stir to prevent burning and when thor- oughly heated serve at once. v THE PHYSICAL CULTURE COOK BOOK. 51 6. Scalloped Potatoes. — Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk. Put bits of butter on top and bake in a quick oven 45 to 50 minutes. 7. Sacked Potatoes. — Select for baking po- tatoes as near of a size as possible. Cut' off each end. When baked, scoop out the inside with a spoon, being careful not' to break the skins. Add to the potato, butter, salt, and suf- ficient hot milk to make quite soft. Beat1 till very light and smooth. Fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. 8. Potatoes Roasted with Beef.— Pare the potatoes and place in the pan with the meat, basting when you do the beef. They will be nicely browned and mealy when the meat is done. It is better to place the potatoes on a grating so as not to become saturated with the fat in the bottom of the pan. 9. Potato Croquettes. — Season cold mashed potatoes with salt and pepper and beat to a cream with one tablespoonful melted butter 52 THE PHYSICAL CULTURE COOK BOOK. and one egg. Form into small balls. Dip in egg and bread crumbs and fry in boiling fat or oil, or brown in a very hot oven. 10. Potato Puff. — To two cupfuls cold lashed potatoes add two tablespoonfuls melt- d butter and beat to a cream. Then add one up milk, salt to taste, two eggs. "Reat well and rown in a hot oven. i 11. Delmonico Potatoes. — Chop fine suffi- cient cold boiled potatoes to make one pint. Put one tablespoonful of butter

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