Potato Snow

Ingredients

• a dozen medium-sized potatoes
• a piece of butter the size of an egg
• half a cup of milk
• a teaspoonful of salt
• half a teaspoonful of white pepper

Method

1. 1

   Mash the potatoes fine with a potato-masher or large spoon.

2. 2

   Pile lightly in a dish or smooth over, and serve at once.

3. 3

   Never brown in the oven, as it destroys the good flavor.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 99. The excerpt below is the record exactly as published.

a dozen medium-sized potatoes a piece of butter the size of an Qgg, half a cup of milk, a teaspoonful of salt, and half a teaspoonful of white pepper. The milk may be omitted if the potato is preferred dvy. Pile lightly in a dish, or smooth over, and serve at once. Never brown in the oven, as it destroj^s the good flavor. Potato Snow. Mash as above, and rub through a colander into a ver}^ hot dish, being careful not to press it down in an}^ way, and serve hot as possible. Baked Potatoes. Wash and scrub carefull}^ as some persons eat the skin. A large potato requires an hour to bake. Their excellence depends upon being eaten the moment they are done. Potatoes with Beef. Pare, and lay in cold water at least an hour. An hour before a roast of beef is done, lay in the pan, and baste them when the beef is basted. They are very nice. Potato Croquettes. Cold mashed potatoes may be used, but fresh is better. To half a dozen potatoes, mashed as in directions given, VEGETABLES. 199 allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper, and one beaten egg. Make in little balls or rolls ; egg and crumb, and fry in boiling lard. Drain on brown paper, and serve like chicken croquettes. Sweet Potatoes. Wash carefully, and boil without peeling from three- quarters of an hour to an hour. Peel, and dry in the oven ten minutes. They are better baked, requiring about an hour for medium-sized ones. Beets. Winter beets should be soaked over-night. Wash them carefully ; but never peel or even prick them, as color and sweetness would be lost. Put in boiling, salted water. Young beets will cook in two hours ; old ones require five or six. Peel, and if large, cut in slices, putting a little butter on each one. They can be served cold in a little vinegar. Parsnips. Wash, and scrape clean ; cut lengthwise in halves, and boil an hour, or two if very old. Serve whole with a little drawn butter, or mash fine, season well, allowing to half a dozen large parsnips a teaspoonful of salt, a salt- spoonful of pepper, and a tablespoonful of butter. Parsnip Fritters. Three large parsnips boiled and mashed fine, adding two well-beaten eggs, half a teaspoonful of salt, a salt- spoonful of pepper, two tablespoonfuls of milk, and one heaping one of flour. Drop in spoonfuls, and fry brown in a little hot butter. Oyster-plant fritters are made in the same way. 200 VEGETABLES. Oyster-Plant Stewed. Scrape, and throw at once into cold water with a little vinegar in it, to keep them from turning black. Cut in small pieces, or boil whole for an hour. Mash fine, and make like parsnip fritters ; or drain the pieces dry, and serve with drawn butter. Carrots. Carrots are most savory boiled with corned beef for two hours. They may also be boiled plain, cut in slices, and served with drawn butter. For old carrots not less than two hours will be necessary. Plenty of water must be used, and when cold the carrots are to be cut in dice. Melt in a saucepan a spoonful of butter ; add half a tea- spoonful of salt, a saltspoonful of pepper, and a teaspoon- ful of sugar, and when the butter boils put m the carrots, and stir till heated through. Pile them in the centre of a platter, and put around them a can of French peas, which have been cooked in only a spoonful of water, with a tea- spoonful of sugar, a spoonful of butter, half a teaspoon- ful of salt, and a dash of pepper. This is a prett}^ and excellent dish, and substantial as meat. A cup of stock can be added to the carrots if desired, but they are better without it. Turnips. Pare and cut in quarters. Boil in well-salted water for an hour, or until tender. Drain off the water, and let them stand a few minutes to dry ; then mash fine, allow- ing for about a quart a teaspoonful of salt, half a one of pepper, and a piece of butter the size of a w^alnut. Or they may be left in pieces, and served with drawn butter. VEGETABLES. 201 Cabbage. Wash, and look over very carefully, and lay in cold water an hour. Cut in quarters, and boil with corned beef an hour, or till tender, or with a small piece of salt pork. Drain, and serve whole as possible. A much nicer way is to boil in well-salted water, changing it once after the first half-hour. Boil an hour ; take up and drain ; chop fine, and add a teacupful of milk, a piece of butter the size of an egg

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