Panned Potatoes

Ingredients

• 1 tablespoon of butter
• 6 medium-sized potatoes
• pepper to taste
• salt to taste
• milk to almost cover

Method

1. 1

   Heat butter in a dripping-pan, pare and cut potatoes into small pieces.

2. 2

   Almost cover with milk, add pepper and salt.

3. 3

   Bake until tender, then remove lid until milk is absorbed and potatoes are browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 285. The excerpt below is the record exactly as published.

PANNED POTATOES.— Put 1 tablespoon of butter, oil, or p(5rk dripping into a dripping-pan, and heat slightly. Pare 6 me- dium-sized potatoes, and cut them in small pieces. Almost cover them with milk, and add pepper and salt to taste. Put on lid, and bake in oven^till tender. Remove lid till milk is absorbed, and potatoes are slightly browned on top. — Mrs. Victor R. O'Shea, 523 N. Harding Ave., Chicago, 111. MOTHER'S POTATO PATTIES.— Take mashed potatoes left over and wet with a little sweet milk; make into patties and dip' into flour. Season with salt and pepper. Fry with strips of bacon. — Ellen Johnson, 6657 Carpenter St., Chicago, 111. COOK COUNTY COOK BOOK 415 POTATO PIE. — Take a baking-tin or a dish about 3 inches deep for a pie for 9 people. Slice one or two small onions, take a layer of sliced raw potatoes, and any cold meat, or small pieces of fresh pork. Then fill up with potatoes, and onion, pepper and salt to taste. Cover with water, not quite full, put on the stove to boil with cover on. When potatoes are soft, cover with a nice biscuit crust, and brown in the oven. — Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. POTATO AND CAULIFLOWER PIE.— Cook the cauliflow- er. Drain and pour over it the white sauce. Divide into small pieces, and place in a pie-dish. Sprinkle the cheese over, and then add lentil cauce. Rub the potatoes through a sieve. Melt 1 table- spoon of butter in a saucepan; add a little milk, potatoes and sea- soning. Stir over the fire until hot. Cover the pie and bake for 30 minutes. — Mrs. M. O. Boyle, 1931 Lowell Ave., Chicago, III. POT-PIE WITHOUT MEAT.— 6 large potatoes, peeled and cut in thick slices, in 2 qts. of water; boil until done; add salt and pepper, 1 tablespoon butter. Make good biscuit dough, drop in and let boil 10 minutes without cover. — Mrs. P. O'Brien, 6352 Ingle- side Ave., Chicago, 111. PRINCESS POTATOES.— Form mashed potatoes into a block while warm. When cold cut into slices about 1 inch thick, brush with butter and egg, and fry or bake brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. POTATO PUFFS. — Beat 2 well-beaten whites of eggs into 1 pt. cold mashed potato, make into balls with the hands, roll in the yolks of the eggs and cracker crumbs, and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SARATOGA CHIPS.— Wash, pare, slice thinly into cold wa- ter; let stand 2 hrs.; drain dry between towels; fry, drain, sprinkle with salt. — Mrs. R. H. Walsh, 3656 Michigan Ave., Chicago, III. SCALLOPED POTATOES.— Peel and slice boiled potatoes very thin. To every pint of potatoes add 1 small onion and 1 fresh cucumber, sliced; season with butter, pepper, salt and mus- tard. Mix together and pour over enough milk to cover. Bake I hr.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 416 VEGETABLES POTATO STEW. — A nice way to cook potatoes in a hurry is to peel and cut in medium slices as many as required, then add a few onions, peeled and cut up; pepper and salt and a few bits of butter, and put all in a dish, fill up with water, and either bake in the oven or set on top of the stove, and cover closely. — Mrs. Gabel O'Connell, 2632 ferand Ave., Chicago, 111. STUFFED POTATOES.— Select 6 large potatoes, wash, and put in hot oven, and bake until soft. Take out, and remove one end, and with a spoon take out all the inside, being careful not to break the jacket; mash thoroughly, then add Yz cup chopped ham (any other meat will do), a small piece of butter, 1 teaspoon salt, 1 teaspoon chopped parsley, and sufficient milk to cream it. Fill up jackets again, replace the end, and put in oven for 10 ox 15 minutes, and serve hot. — Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111. TO WARM COLD LEFT-OVER POTATOES.—^ cup milk, 1 egg, well beaten, salt and pepper to taste

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