Potato Chips

Ingredients

• nice smooth potatoes
• cold water
• boiling water
• ice water
• boiling lard

Method

1. 1

   Peel and slice potatoes very thin.

2. 2

   Throw in cold water.

3. 3

   Pour boiling water on them till clear, then pour ice water to crisp.

4. 4

   Wipe dry and drop into boiling lard to cook until brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 41. The excerpt below is the record exactly as published.

POTATO CHIPS Take nice smooth potatoes, peel them, and slice very thin with a machine for the purpose, or a cabbage-cutter. Throw in cold water. Pour boil- ing water on them till they are clear. Then pour ice water on them to crisp them. Wipe dry and drop one at a time into boiling lard and cook a pretty brown. POTATOES BAKED IN THEIR JACKETS After washing and drying potatoes, put them in a pan and set in oven for an hour or more. Re- move when the skins break easily. If greased with either lard or butter they will bake quickly. If mashed with the hands on taking from the oven they will be very mealy. Wrap in a napkin. Serve hot. 144 VEGETABLES STEWED POTATOES Pare, cut in dice, and soak in cold water ^ hour ; stew in enough hot salted water to cover them ; be- fore taking up, and when they are breaking to pieces, drain off the water, and pour in a cup of rich milk and butter the size of a hen's egg ; boil 3 minutes, stirring well; roll the butter in flour, add a little salt and pepper, boil up well, and turn into a hot dish. STUFFED POTATOES Take large potatoes, bake until soft ; cut a round piece off the top of each ; scrape out the inside very carefully so as not to break the skin, and set aside the empty cases; mash the inside very smoothly, working into it while hot some butter and cream, about a teaspoon of each for every potato; season with salt and pepper, with a good pinch of cheese grated for each ; work it very soft with cream and put into saucepan to heat, stirring hard to prevent burning; when scalding hot, stir in one well-beaten egg for six large potatoes; boil up once; fill the skins with the mixture and return them to the oven for 3 minutes ; arrange in pretty napkin with caps uppermost ; cover with fold of napkin ; stand them up in something while heating. 145 THE BLUE GRASS COOK BOOK POTATOES EN SURPRISE Season 1 pint of hot mashed potatoes with 1 tablespoon of butter, 1 teaspoon of salt, ^ teaspoon celery salt, | teaspoon pepper, and very little cay- enne, 6 drops onion juice; add yolk of one egg; shape into round balls like croquettes; fill centre with creamed chicken, peas, or sweetbreads; dip into crumbs, or eggs and crumbs, and fry in hot lard. GREEN PEPPERS STUFFED WITH CORN Mrs. Daniel B. Wentz To 6 medium-sized peppers take 1 can of corn, or enough fresh corn to fill them. Boil the peppers with a little soda to soften them. Mix the com; add pepper, salt, and butter to taste. Fill the peppers. Fill a baking-dish half full of water ; put the peppers in and bake. Serve with a cream sauce. 146 VEGETABLES DELICIOUS WAY TO COOK RICE E. D. P. ^ cup of rice, 2 quarts of boiling water

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