Potatoes on the Half Shell
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 26. The excerpt below is the record exactly as published.
Potatoes on the Half Shell Peggy's Sour Cabbage Cheese Souffle Strawberry Shortcake Coffee H ■ --¥ SMOKED STURGEON CANAPE Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles — then saute a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapes. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canape on a bread and butter plate covered with a paper doily and garnish with sprays of parsley. CLAM BOUILLON 1 peck of clams (in the shells). Salt, pepper. 3 cups cold water. Whipped cream. Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boihng point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika. 58 S2 Sunday Dinners f^t Second Sunday BROILED FINNAN HADDIE Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maltre d'Hotel Butter. POTATOES ON THE HALF SHELL Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves length- wise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Disp>ose around Finnan Haddie, interspersed with sprays of parsley. PEGGY'S SOUR CABBAGE Select a small, firm head of white cabbage; cut in quarters, re- move the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add one- third to one-half cup of butter
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