FoodNetArchive

Mrs. Lincoln's Boston cook book

1884

Page 175 · 11 recipe records on this page

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Lyonnaise Potatoes. — Cut one pint of cold boiled potatoes into dice, and season with salt and pepper. Yrj one scant tahlespoonful of minced onion in one heaping tahlespoonful of butter, until yellow. Add the potatoes, and stir with a fork until they have absorbed all the butter, being careful not to break them. Add one tahlespoonful of chopped parsley, and serve hot. One tahlespoonful of vinegar heated with the butter gives the potatoes a nice flavor. Creamed Potatoes. — Cut cold boiled potatoes into cubes measuring one third of an inch, or into thin slices. Put them in a small shallow pan, cover with milk, and cook until the potatoes have absorbed nearly all the milk. To The Boston Cook Book. 29s one pint of potatoes add o^ie tahlespoonful of butter^ half a teaspoonful of salt^ half a saltspoonfid of pepper^ and a little chopped parsley. Fried Potatoes, — Cut cold boiled potatoes into slices about a quarter of an inch thick. Have a frjdng-pan hot and well greased with salt pork or bacon fat. Cook the potatoes in the fat until brown, then turn, and brown the other side. French Potatoes. — Fr^' as above, pour a white sauce on a platter, and arrange the fried potatoes on the sauce. Potatoes a la Maitre d' Hotel. — Prepare the Maitre d^Hotel butter ; mix one tablespoonful of butter✪ Mashed Potatoes., creamed, with the whole yolk of one egg. Add oiie teaspoonful of lemon juice ^ one tMespoonfal of chopped parsley half a teaspoonful of salt., and half a saltspoonful of pepper. Cut one pint of cold boiled potatoes in thin slices or dice, or cut raw potatoes into balls with a French cutter, and boil them ten minutes. Warm the potatoes in milk enough to barel}^ cover them. When the milk is nearly absorbed, stir in quickly the Maitre d'Hotel butter, and serve at once. Baked Potatoes, — Select smooth potatoes of uniform size✪ Baked Potatoes. Wash, and scrub well. Bake in a hot oven about fort}' -five minutes, or until soft. Pinch them to break the skins, and let the steam escape. Serve at once, and never cover, as the steam causes them to become soggy. Franconia Potatoes {Baked with Meat) , — Wash, scrub, and pare potatoes of uniform size. Put them in the drip- ping-pan with the meat✪ Franconia Potatoes (Baked with Meat), and baste when the meat is basted. Or place them in a small tin pan beside the meat or on the grate, and baste with the dripping. Potatoes in the Half Shell., or Souffle. — Wash, scrub, and bake three smooth potatoes. Cut in halves lengthwise, and without breaking the skin scoop out the potato into a hot bowl. Mash, and add one even tablespoonful of butter., one of hot milk, and salt and pepper to taste. Beat the whites of two eggs✪ Potatoes in the Half Shell, or Souffle stiff, and mix it with the potato. Fill the skins with the potato mixture, heaping it lightlj^ on the top. Brown slightly. 296 The Boston Cook Book. Stuffed Potatoes. — Bake potatoes of equal size ; when done, and still hot, cut oif a small piece from the end of each potato. Scoop out the inside. Mash, and mix with it half the quantit}^ of cooked meat✪ Stuffed Potatoes^ highly seasoned and finely chopped. Fill the skins a little above the edge. Set in the oven to brown the tops. Or omit Fig. 39. Stuffed Potatoes. the meat, and fill Onl}^ with the mashed and seasoned potato. Eeplace the cover, and heat again.