Sweet Potatoes

Ingredients

• sweet potatoes
• melted lard

Method

1. 1

   Wash and bake sweet potatoes in a hot oven for one hour, or steam over boiling water.

2. 2

   Optionally, scrape or peel and bake, or cut and fry in batter or lard.

As published

This recipe was extracted from Buckeye cookery (1892), page 191. The excerpt below is the record exactly as published.

Sweet potatoes are nice prepared 1 in the same manner.— Mrs. M. E. Southard. _ FRIED Wao te Porarors. Peel and boil in salted water, remove from the fire as soon as done so that they may remain le. ; have ready one beaten egg, and some rolled crackers or bread-crumhs; first roll the potatoes in the egg, and then in the crackers, and fry in butter till a light brown, or drop in boiling lard. This isa nice way to cook old potatoes. MAsHED POTATOES. _ Pare and boil till done, drain, and mash in the kettle until per-- -fectly smooth; add milk or cream, and butter and salt; beat like eake with a large spoon, and the more they are beaten the nicer _ they become. Put in a dish, smooth, place a lump of butter in the - center, sprinkle with pepper; or add one or two eggs well-beaten, pepper, mix een put in Danis dish, dip a knife i in sweet * f ' Ty, eK , - ; a ; , pele wert CN 4 Weak é dn se Simei m Re Alaa TY PA ah ee Tae ) pat CAP) hes hee Sa deat Cnty caltrt a al CP ARS eta eae ey WNT RMORSR Ba UG Nt ad ee ak Bie Rec ee Nae er POL et Yy Sal phd te - VEGETABLES. 337 milk, smooth over, wetting every part with milk, and place in a hot oven twenty minutes. ‘To warm over mashed potatoes, season with salt and butter, and a little cream or milk, place ina buttered pie- pan, smoothing and shaping the top handsomely, and making checks with a knife ; brown in a stove or range oven; place tin on a second dish and serve on it. Or, add a little cream or milk to cold mashed potatoes, press evenly in a basin, set away, and in the morning slice and fry. i New Porarogs. Wash. scrape, boil ten minutes, turn off water, and add enough | ‘more, boiling hot, to cover, also add a little salt; cook a few moments, drain, and set again on stove, add butter, ny and pepper and a little thickening made of two table-spoons flour in about a pint of milk (a few small ones may be left in the kettle, and broken, not mashed with the potato-masher), put on the cover, and, when the milk has boiled, pour over potatoes and serve. Or, when cooked and drained, put in a skillet with hot drippings, cover, and shake till a nice brown. POTATOES IN JACKETS. Bake as many potatoes as are needed; when done, take off a little piece from one end to permit them to stand, from the other end cut a large piece, remove carefully the inside, and rub through a fine sieve, or mash thoroughly ; put on the fire with half an ounce of butter and one ounce of grated cheese to every four fair-sized potatoes; and add boiling milk and pepper and salt as for mashed potatoes ; fill the potato shells, and sprinkle over mixed bread-crumbs and grated cheese; and put in hot oven and brown. Many prefer to omit cheese and bread-crumbs, filling the shells heaping se and then browning. PoraTors IN Kentucky STYLE. \ Slice thin as for frying, let remain in cold water half an hours put into pudding-dish or dripping-pan, with salt, pepper, and some milk—about half a pint to an ordinary dish; put into oven and bake for an hour; take out and add a lump of butter half the size of an egg, cut into small bits and scattered over the top. Slicing allows the interior of each potato to be examined, hence ity value 22 338 VEGETABLES! 60 where potatoes are doubtful, though poor ones are’not of necessity required. Soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make ‘a nice brown on the top; the quantity can only be learned by experience ; if Just a little is left as a rich gravy, moistening all the slices, then it is right. In a year of small and’ poor potatoes, this method of serving them will be very welcome to many a house- keeper.—Mrs. C. M. Nichols, Springfield. | POTATOES A LA PARISIENNE. Wash and rub new potatoes with a coarse cloth (avoid scraping if possible), drop into boiling water, boil briskly until done, taking care not to over do (if doubtful on this point press one of the potatoes with a fork against the side of the sauce-pan, if done it will yield to a gentle pressure). Have ready, in a sauce-pan, some cream and butter hot, but not boiling, a little green parsley, pepper and salt; _ pour off the water from the potatoes and add the cream and butter, let stand a minute or two over hot water, and serve. Porato SOUFFLE Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan‘ half tea-cup of sweet milk and _ table- spoon of good butter, add to the potato with a little salt and pepper, and beat to a cream; add one at a time, the yolks of four eggs, beating thoroughly, drop a smali pinch of salt into the whites and beat them to a stiff froth, add them to the mixture, beating as little as possible; have ready a well-buttered baking-dish, large enough to permit the soufflé to rise without running over; bake twenty minutes in a brisk oven, serve at once, and in the same dish in which it was baked. It should be eaten with meats that have gravies. PoTaToEs IN SEVEN WAvys. Sunday, peel, steam, mash, add milk, butter and ‘salt, and then beat like cake-batter, the longer the better, till they are nice and light. This steaming and beating will be found a great improvement. Monday, baked potatoes in their jackets; if any are left they may be warmed over, peeling when cold, and then slicing. Tuesday, peel and bake with roast of beef. ts VEGETABLES. 339 Wednesday, prepare in Kentucky style. Thursday, peel, steam, and serve whole. Friday, ‘‘ potatoes a la pancake;” peel, cut in thin slices length- wise, sprinkle with pepper and salt, and fry in butter or beef drip- pings, turning like griddle-cakes. ‘Saturday, potatoes boiled in their jackets. RinGeED POTATOES. Peel large potatoes, cut them round and round in 1 shavings, as you pare an apple. Fry with clean, sweet lard in a frying-pan till brown, stirring so as to brown all alike, drain on a sieve, sprinkle fine © salt over them, and serve. Potato RIssoLes, Mash potatoes, salt and pepper to taste, if desired add a little | parsley. Roll the potatoes into small balls, cover them with an egg and bread-crumbs, and fry in hot lard for about two minutes. Finely minced tongue or ham may be added with good effect, or even chopped onions when liked. Texas Baxep IrisH POTATOEs. Boil some good Irish potatoes ; ‘when done, mash, season with welts pepper and butter; mince a large onion fine, mix well through the potatoes, put in oven and brown nicely.—Mrs. C. EH. &, Galves- ton, Texas. % SaratToGA PoTATOES, Pare and cut into thin slices on a slaw-cutter four large potatoes - (mew are best), let stand in ice-cold salt water while breakfast is cooking; take a handful of the potatoes, squeeze the water from them and dry in a napkin; separate the slices and drop a handful at a time into a skillet of boiling lard, taking care that they do not strike together, stir with a fork till they are a light browa color, take out with a wire spoon, drain well and serve in an open dish, They are very nice served cold.—Mrs. Jasper Sager. | Sweer PoraTors. ‘Wash clean and bake in a hot oven one hour; or place in steames. over a kettle of boiling water from half to three-quarters of an hour. or when almost done, take off, scrape or peel them, place in a drip. ping-pan. and bake helf an hour; or cut in slices and fry in batter 340. VEGETABLES. or lard; or peel and slice when raw, and fry, a layer at a time, on griddle, or in a frying-pan, with a little melted lard

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