Potato Puff

Ingredients

• Cold mashed potatoes 2 cups.
• Some kind of cold meat hashed a few bits.
• Melted butter 2 table-spoonfuls.
• Eggs well beaten 2.
• Milk 1 cup.

Method

1. 1

   Pour into a deep dish and bake in a quick oven.

2. 2

   If rightly done it will merit its name.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 91. The excerpt below is the record exactly as published.

Milk I cup. Cream i cup. Set it in a kettle of hot water until it boils, and stir in 2 table-spoonfuls of butter, and pepper and salt to suit. Take from the fire and stir in 2 heap- ing table-spoonfuls of corn-starch. Wet up in cold milk. Have the shells cleaned and buttered and laid in a baking pan. Place an oyster in each shell, stir the cream hard, and fill carefully. Bake 5 or 6 minutes after the shells are warm. If the shells are not easily obtained, patty-pans or smpU sauce dishes answer every purpose. Serve in the shells or dishes. CHOWDER. Take 4 or 5 slices of salt pork, fry in the spider a delicate brown, and remove and cut in pieces. Then in the pork fat fry 4 or 5 good-sized onions sliced thin. Have ready 12 potatoes pared and sliced, and also 4 or 5 cakes of hard bread. Put the hard bread to soak in some cold water, and then take the soup kettle and put first a layer of pork and then of onions, next of potatoes, and finally of clams or fish, as the case may be, and so COOKING DIVISION. 2/1 on alternately, seasoning highly with pepper and salt, and lastly putting a layer of soaked hard bread on top. First cover with water, and then boil 20 minutes. CHICKEN SALAD. The breasts of 2 chickens. Celery 2 large bunches. Eggs 4 hard boiled. Chop these separately and fine, put together and mix thoroughly. Then make a gravy of the following : Mustard I table-spoonful. Sugar 2 table-spoonfuls. Vinegar I cup. Butter one-half cup. Pour hot over the salad. POTATO SALAD. Take medium sized potatoes, boil, let them get cold, and then slice them. Put in a medium sized onion chopped fine, and take a tea-cup two- thirds full of best cider vinegar, into which put a table-spoonful of sweet oil. Heat the vinegar and oil very hot, pour over the potatoes and onions, and stir all together with a salad spoon, and let it get cold, and you have a fine potato salad. BEAN SALAD. Cover the bottom of your salad dish with cold boiled potatoes sliced thin. Over this spread a layer of cold baked or boiled beans, and above this a layer of onions sliced very thin. Salt and pepper 2/2 DOMESTIC GUIDE. each layer, heat a piece of butter the size of a walnut in sufficient vinegar to cover the salad, and pour over it while hot. CABBAGE SALAD. Take i head of nice cabbage and chop very fine with salt, after which set it away for a few days. Then drain off all the water, and add I table- spoonful of mustard-seed, and enough vinegar to- cover, and boil half an hour. To be eaten cold. LOBSTER SALAD. Boil a hen lobster. When done remove the meat from the shell, mince it, rub the coral to a smooth paste with a table-spoonful of olive oil or melted butter, and add : Grated yolks 3 hard-boiled eggs. Mustard i tea-spoonful. Salt and pepper to taste. A wine-glassful of good cider vinegar. Mix the sauce with the meat, and add a third as much with lettuce or celery. Cut fine just before serving. Salmon salad may be made the same way. Garnish with lemon sliced thin and parsley or celery. CREAM SALAD. Chop fine half a head of cabbage, and into it stir a little salt and half a cup of thick cream. Beat- half a cup of vinegar, stirring into it the beaten yolks of 2 eggs, a tea-spoonful of sugar, and half a tea-spoonful of mustard. Pour this over the cab- bage just as it goes to the table. COOKING DIVISION. 273 VEGETABLES. POTATO PUFF. Cold mashed potatoes 2 cups. Some kind of cold meat hashed a few bits. Melted butter 2 table-spoonfuls. Eggs well beaten 2.

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