To Bake Potatoes. — Wash the potatoes✪ To Bake Potatoes with their skins on,
and cut a little bit off the end of each. Choose potatoes of an
equal size. Bake in a moderate oven from one and a half to two
and a half hours, according to their size and the heat of the oven.
Serve on a hot dish in a napkin.
To Mash Potatoes. — Boil or steam the potatoes, then put
them through a potato masher, or mash with a fork till quite free
from lumps. Melt half an ounce of butter in a saucepan with two
tablespoons of milk, and pepper and salt✪ To Mash Potatoes to taste, mix with the
mashed potatoes, let them get hot, and serve in a very hot dish.
If they are wanted extra good, more butter can be used and a
little cream, and they should be well whipped.
To Brown Potatoes. — Wash and peel the potatoes✪ To Brown Potatoes, and
partly boil them. When they are half cooked, take them up,
drain them, and put them in the dripping-pan under the meat ;
let them remain till they are cooked through and equally browned
all over. They will take about three quarters of an hour. If not
convenient to put under the meat, they may be baked in a brisk
oven till brown, being basted occasionally with dripping ; or placed
in a tin before a hot fire.
Potato Balls . — Yolks of 2 eggs, i tablespoon cream, parsley,
i oz. butter. Boil or steam 2 lbs. potatoes, and mash them.
When they are cold, put them into a mortar, and pound them
with the butter, cream, and the beaten yolks of two eggs, a little
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VEGETABLES.
minced parsley, and pepper and salt✪ Potato Balls. Mix thoroughly, and make
the paste into balls, roll them in egg and bread-crumbs, and fry in
a frying basket in boiling fat.
Potato Balls (economical).— Proceed as in the previous
receipt, but use less butter, and milk instead of cream. The balls
must be well drained on kitchen paper before serving.
To Fry Potatoes . — Wash and pare some potatoes, and cut
into very thin rounds and throw into cold water. Have ready
some boiling fat, drain the potatoes, and dry them on a cloth ;
put them, a few at a time, into a frying basket, and plunge into
the boiling fat. Let them remain till they are of a light brown
colour. Put them upon a plate covered with kitchen paper,
and set near the fire to drain and keep hot ; let the fat boil up
again, and put some more potatoes in the frying basket, and drain
them in the same way. Serve very hot.
Potato Mould.— The remains of cold potatoes. Mash
them well, and to every pound add half an ounce of butter, and
a little cream or milk. Press into a well-buttered mould, and
bake in a moderate oven for about half an hour.
Potato Scallops. — i lb. potatoes (cooked), £ oz. grated
Parmesan cheese, i oz. butter, | teaspoon chopped parsley,
i egg, a little cream. Mash the potatoes in a potato masher
and mix them in a basin with the butter, cream, yolk of an egg,
and seasoning of cayenne and salt✪ To Fry Potatoes, and a very little chopped
parsley and half the cheese. Use a wooden spoon or silver fork
to mix with. When well mixed put it in scallop-shells, sift more
cheese on the top. Bake about ten minutes or a quarter of an
hour till well browned.
Page 56 · 8 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Bake Potatoes. — Wash the potatoes with their skins on, and cut a little bit off the end of each. Choose potatoes of an equal size. Bake in a moderate oven from one and a half to two and a half hours, according to their size and the heat of the oven. Serve on a hot dish in a napkin.
To Mash Potatoes. — Boil or steam the potatoes, then put them through a potato masher, or mash with a fork till quite free from lumps. Melt half an ounce of butter in a saucepan with two tablespoons of milk, and pepper and salt to taste, mix with the mashed potatoes, let them get hot, and serve in a very hot dish. If they are wanted extra good, more butter can be used and a little cream, and they should be well whipped.
To Brown Potatoes. — Wash and peel the potatoes, and partly boil them. When they are half cooked, take them up, drain them, and put them in the dripping-pan under the meat ; let them remain till they are cooked through and equally browned all over. They will take about three quarters of an hour. If not convenient to put under the meat, they may be baked in a brisk oven till brown, being basted occasionally with dripping ; or placed in a tin before a hot fire.
Potato Balls . — Yolks of 2 eggs, i tablespoon cream, parsley, i oz. butter. Boil or steam 2 lbs. potatoes, and mash them. When they are cold, put them into a mortar, and pound them with the butter, cream, and the beaten yolks of two eggs, a little
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minced parsley, and pepper and salt. Mix thoroughly, and make the paste into balls, roll them in egg and bread-crumbs, and fry in a frying basket in boiling fat.
Potato Balls (economical).— Proceed as in the previous receipt, but use less butter, and milk instead of cream. The balls must be well drained on kitchen paper before serving.
To Fry Potatoes . — Wash and pare some potatoes, and cut into very thin rounds and throw into cold water. Have ready some boiling fat, drain the potatoes, and dry them on a cloth ; put them, a few at a time, into a frying basket, and plunge into the boiling fat. Let them remain till they are of a light brown colour. Put them upon a plate covered with kitchen paper, and set near the fire to drain and keep hot ; let the fat boil up again, and put some more potatoes in the frying basket, and drain them in the same way. Serve very hot.
Potato Mould.— The remains of cold potatoes. Mash them well, and to every pound add half an ounce of butter, and a little cream or milk. Press into a well-buttered mould, and bake in a moderate oven for about half an hour.
Potato Scallops. — i lb. potatoes (cooked), £ oz. grated Parmesan cheese, i oz. butter, | teaspoon chopped parsley, i egg, a little cream. Mash the potatoes in a potato masher and mix them in a basin with the butter, cream, yolk of an egg, and seasoning of cayenne and salt, and a very little chopped parsley and half the cheese. Use a wooden spoon or silver fork to mix with. When well mixed put it in scallop-shells, sift more cheese on the top. Bake about ten minutes or a quarter of an hour till well browned.
Records on this page
To Bake PotatoesTo Mash PotatoesTo Brown PotatoesPotato BallsPotato Balls (economical)To Fry PotatoesPotato MouldPotato Scallops