Potato Cakes

Ingredients

• cold mashed potatoes left from a previous meal
• soft butter

Method

1. 1

   Shape cold mashed potatoes into small flat cakes, place on a buttered tin, spread with butter, and bake in a hot oven for a quarter of an hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 263. The excerpt below is the record exactly as published.

s of butter and a tea- spoonful and a half of salt ; and when these ingredients have been beaten into the potato, add a generous half- cupful of milk. Have ready a tin mould, warm and well buttered, and pack the potato into it. Let the casserole stand for five minutes ; then turn out on a platter. 504 MISS PARLOA'S KITCHEN COMPANION. In order to be successful one must be not sparing of butter when greasing the mould. A chaiiotte-russe or jelly mould answers well for holding the potato. A pretty way to serve the casserole is to turn it out upon a buttered tin sheet, cover with beaten egg, and brown in the oven. Potato Timbale. In order to make a timbale large enough for eight persons, use eight large potatoes, one table-spoonful of salt, four table-spoonfuls of butter, half a teaspoonful of white pepper, three eggs, one cupful of hot milk, and one-third of a cupful of crumbs. Pare the potatoes, and, putting them into a stew-pan with boiling water enough to cover them, cook them for half an hour. Put the milk on to heat. Pour all the water from the potatoes, and mash them until fine and light. Add half the butter and all the salt and pep- per. Beat the mixture a little, and gradually add the milk, beating all the time. Finally add the eggs, well beaten. Butter a charlotte mould or any other plain mould with the remaining two spoonfuls of butter, and sprinkle the bottom and sides with the crumbs, having as many as possible cling to the butter. Pack the mould with the potato, and place in a moderate oven for half an hour. Let it stand for ten minutes after it comes from the oven ; then turn out the contents very gently on a flat dish. * Potato Balls. With a vegetable-scoop, cut two quarts of balls out of raw potatoes, and put them into cold water. A quarter of an hour before serving-time, put them into a saucepan with boiling water enough to cover, and cook for twelve minutes. After pouring off all the water, dredge the balls with salt, and let them stand on the back of the range to dry off. VEGETABLES. 505 * Potato Balls with Cream Sauce. Pare a number of large round potatoes, and cut balls from them with a vegetable-scoop. A dozen potatoes will give about sixty balls, if the largest scoop be used. Cover the balls with boiling water, and cook them twelve minutes ; then pour off the water, and add to the balls a pint of boiling milk. Into this stir two table-spoonfuls of butter mixed with one of flour, and also a seasoning of salt and pepper. Boil up once, and serve. A teaspoonful of chopped parsley improves the appear- ance of the dish. There is another nice mode of serving potato balls. When all the water has been drained from them, add a teaspoonful of lemon juice, half a teaspoonful of salt one-quarter of a teaspoonful of white pepper, and three table-spoonfuls of butter, mixed with one teaspoonful of chopped parsley. This mode is particularly nice when the potato balls are to accompany some dish of fish. There should be no delay in serving. • * Potato Cakes. These are made by shaping into small flat cakes cold mashed potatoes left from a previous meal

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