Potatoes Plain Boiled

Ingredients

• Potatoes
• salted water

Method

1. 1

   Pare the potatoes and put them in salted water.

2. 2

   When done, drain off the water and serve.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 158. The excerpt below is the record exactly as published.

Potatoes plain boiled (3 cents.) French rolls (24, 10 cents.) Cherries (2 cans, 28 cents.) Cake (No. 547—13 cents.) Butter 10, milk and cream 20, coffee, tea, sugar 9 (39 cents.) $1 40; 20 persons, 7 cents a plate 549-ls Fish Cheaper Than Meat? A few meals back some pickerel, home caught, is credited in our account, to the boys, as w^orth ten cents a pound, that is net weight. That is what the fish we get by express seems to cost as it is put in the pan. It is bought at White- fish Bay at severi cents, packed in ice and boxed; but it has to be expressed over two railroads in some way that makes it pay double rate, and twenty- five pounds costs 50 cents, and there is another carriage from the depot. Al- though they come clean as to the insides, the heads, fins and backbones take away one-sixth of the weight, on an average, of different kinds of fish. Therefore, 25 lbs @ 7 cents and 50 cents added costs, $2 25. Take off one-sixth in trimminj^ before cooking and we have scarce 21 lbs of fish for that sum, it being p-^arer eleven cents per pound than ten. As there is waste, likewise, in all other kinds SAN FRANCISCO HOTEL GAZETTES of meat, the only fair comparison that can be made is with the sohd, boneless round of beef (No. 516) which we buy at thirteen cents. There is then a differ- ence of three cents in favor of the fish, but if we cook it by breading and fryin;,^ the cost of fish and meat is about the same and our fish supper with fruit and cake is not one of the cheapest meals. The conditions are, of course, only local but are stated at length because they are likely to be much the same at a great niimber of resort houses. 550— Fried Lake Trout. 'None of these tea-kettle cooks, either in this house or around at the neighbors', I find, have ever seen frying by immer- sion in hot fat before. Mrs. Tingee, too, I remember, although she had kept house fifteen years and a boarding house ten, had never known that pota- toes could be cooked by dropping them raw into hot fat— as French fried, and Saratoga chips — neither did the two ladies who boarded with her, the retail merchant's wife and the photographer's wife, they all thought that in every case potatoes must be boiled iirst. After thinking it well over I concluded not to mention frying fish that way to her, be- ing afraid to go into her kitchen and take her whole pound of lard at once, if 1 could ever find so rnuch there, and \ proceed to make it hi:3sing hot over the fire, because it is dangerous to have a kettle of hot lard on the fire and a lady .fainting around, both at one time. We grow reckless of lard where we cook tor a number of people every day, who pay a fair price for board and have something good to eat, and generally, besides, have a jar full of roast meat fat and melted suet that helps out without depending upon it except for a tew things that must be fried of a good clean color. It does not really consume much lard or fat to fry in it, as the same can be used several times over if care is taken not to let it burn black, still, in counting the cost it has to be remembered that the pound of lard put in the frying pan becomes worse and darker with every frying and at last has to be thrown away. Cut the fish in pieces across without splitting it, if the full flavor of the fish is desired rather than the fried crust. Beat one or two eggs with half their bulk of water. Pepper and salt the pieces of fish well, dip them in the e„'g and then in corn meal, coat well by pressing, then drop into lard that is hiss- ing hot and fry brown, allowmg 8 or 10 minutes for the fish to get done to the bone. Dredge a little fine salt and keep hot in a pan in the open oven until served To fry without usin^ eggs, mix i cup of flour and 2 cups powdered crackers together. Dip the pieces of fish in milk, then in the mixture, coat well, dipping twice if necessary, and fry brown. (See Nos. 13, 98 and 314.) 551 Potatoes Plain Boiled. To go with hot fried fish there is no form of potatoes better than plain boiled. Pare them first and put on in salted water

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