Potato Balls

Ingredients

• five hot mashed potatoes
• one-fourth teaspoon celery salt
• one teaspoon finely chopped parsley or chives
• salt
• pepper
• three tablespoons butter
• enough hot milk to make of the consistency to handle

Method

1. 1

   Add to mashed potatoes celery salt, parsley or chives, salt, pepper, and butter, and enough hot milk to make a consistency to handle.

2. 2

   Shape into smooth, round balls, roll in flour, egg, and crumbs.

3. 3

   Fry golden brown in deep, hot Cottolene.

4. 4

   Dispose around veal.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 54. The excerpt below is the record exactly as published.

Potato Balls Spinach with Cream Lettuce, Radish and Onion Salad Apple Pie Cottage Cheese Cafe Noir CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 13^2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. J^ cup hot cream. 13^ cups scalded milk. 1 teaspoon salt. 1 slice onion. J^ teaspoon pepper. Process: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers. BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 1 can small button mush- 4 tablespoons flour. rooms. 34 cup green pepper cut in IJ^ cups thick, well-seasoned shreds. tomato pulp. 1 small clove garlic. 1}4 cups Brown Stock. 1 truffle cut in thin shreds. Salt, pepper and cayenne. f'f'sX 52 Sunday Dinners m Process: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring con- stantly. Add truffle, tomato pulp and gradually Brown Stock; con- tinue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving. POTATO BALLS Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough hot milk to make of the con- sistency to hand

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