Potatoes and Cream

Ingredients

• season with salt
• season with pepper
• put in a fresh piece of butter
• pour over cream or rich milk

Method

1. 1

   Mince cold boiled potatoes and fry in melted butter.

2. 2

   Add seasoning and cream, boil once, and serve.

As published

This recipe was extracted from The new home cook book (1896), page 70. The excerpt below is the record exactly as published.

POTATOES AND CKEAM. Mince cold boiled potatoes fine; put them into a spider with melted butter in it; let them fry a little in the butter well covered ; then put in a fresh piece of butter, season with salt and pepper, and pour over cream or rich milk; let it boil up once and serve. 170 THE HOME COOK BOOK. POTATOES FRIED. Mrs. A. Pare potatoes ; cut in pieces one-half inch wide, and as long as the potato ; keep them in cold water till wanted; drop in boiling lard ; when nearly done, take them out with a skimmer and drain them ; boil up the lard again, and drop them back, and fry till done ; this makes them puff up ; sprinkle with salt and serve very hot. SARATOGA FRIED POTATOES. Cut into thin slices ; put them in cold water over night with a small piece of alum to make them crisp ; rinse in cold water, and dry with crash towel ; fry light brown in boiling lard POTATO CROQUETTES. Take finely mashed potato and mix through it sufficient salt, pepper and butter to season well, with sweet milk or cream to moisten ; mix thoroughly with this one beaten egg, and then make up into small rolls, being careful to have the surface perfectly smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each roll into the egg and then into the crumbs, and fry of a rich golden brown in hot lard. Lay the croquettes on brown paper first, and serve on a napkin. PARSNIPS. Boil until tender in a little salted water; then take up; skim them, cut in strips, dip in beaten egg, and fry in melted butter or hot lard. VALUABLE RECIPES. 171 TUENIPS. Boil until tender ; mash and season with butter, pepper, salt and a little rich milk or cream. Serve with mutton. BEETS. Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put over to boil in hot water. Young beets will cook tender in an hour; old beets require several hours boiling. When done, skin quickly while hot ; slice thin into your vegetable dish, put on salt, pepper and a little butter ; put over a little vinegar and serve hot or cold. BAKED SQUASH. Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash ; to be eaten with salt and butter as sweet potatoes. FRIED SQUASHES Mrs. F. M. Cragiiio Cut the squash into thin slices, and sprinkle it with salt ; let it stand a few moments; then beat two eggs, and dip the squash into the egg ; then fry it brown in butter. SUMMER SQUASHES. Cook them whole ; when tender, if large, skin and remove the seeds; if small, this will not be necessary; drain and press the water out with a plate ; then put them in a stew-pan, and season well with butter, pepper and salt and a tablespoon of cream. 172 THE HOME COOK BOOK. GKEEN COEN— BOILED. Throw the ears, when husked, into a kettle of boiling water, shghtly salted, and boil thirty minutes. Serve in a napkin. GEEEN CORN OYSTEES. To a pint of grated corn add two well beaten eggs; one-half cup of cream, and a half cup of flour, with one- half spoon of baking powder stirred in it; season with pepper

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