Boston Cooking-School cook book

3 large flat potatoes 1 tablespoon hot milk or 1 tablespoon butter Tomato Purée (p. 191) Salt and pepper Small potatoes may be used, two halves to a serving. Bake potatoes (see above). Remove from oven, cut in halves lengthwise, scoop out inside. Mash, add butter, salt and pepper, and milk. Refill shells; bake 5 to 8 minutes in very hot oven (450° F.). To give a glazed appearance, add 1 well-beaten egg white to potato mixture before refilling. With Cheese. Add } cup grated cheese to potato mixture before refilling. Sprinkle top with grated cheese. With Peppers. Cook 1 tablespoon finely chopped green pepper 3 minutes in butter. Add to potato mixture before refilling. Anchovied Stuffed Potatoes. Cut 6 anchovies in small pieces and season with few gratings nutmeg. Add to potato mixture. Sprinkle with grated cheese and bake. BAKED POTATOES, HOTEL STYLE Cut 2 crossed gashes across baked potato. Pinch potato to open cut. Put a bit of butter in opening and sprinkle with paprika. MARTINIQUE POTATOES 4 baked potatoes 1 egg yolk, slightly beaten 1% tablespoons butter Salt and pepper 3 tablespoons cream Few gratings nutmeg 1 egg white, beaten to stiff froth Remove inside of potatoes and force through ricer. Add butter, cream, egg yolk, and seasonings. Cook 3 minutes, stirring constantly. Add egg white gradually. Shape between 2 buttered tablespoons, place on buttered sheet, and bake until delicately browned. BOILED POTATOES Select potatoes of uniform size, or shape in balls with French vegetable cutter. Scrub thoroughly. Pare or not (to retain full vitamin content, peel after cooking). If pared, drop into cold water to prevent discoloration. Cook in boiling, salted water to cover until soft. For 7 potatoes allow 1 tablespoon salt. Drain and keep uncovered in warm place until serving time. Do not serve in covered dish. In boiling large potatoes, it often happens that outside is soft, while center is underdone. ‘To finish cooking without potatoes breaking apart, add 2 cups cold water (to drive heat to center), and continue cooking until potatoes are soft in center. Steamed Potatoes. Prepare as above and cook over boiling water 45 minutes or until done. Riced Potatoes. Force hot boiled potatoes through potato ricer or coarse strainer. Serve piled lightly in a hot vegetable dish. MASHED POTATOES 5 hot boiled or baked potatoes 1 teaspoon salt 3 tablespoons butter Few grains pepper 4% cup hot milk Rice potato and add other ingredients. Beat with fork until creamy, reheat, and pile lightly in hot dish. Potato Omelet. Grease hot omelet pan with 1 tablespoon butter, turn in mashed potatoes, spread evenly, cook slowly until browned underneath, and fold like an omelet. Savory Potatoes. Beat in 1 tablespoon chopped watercress and 1 teaspoon finely cut mint leaves. CHANTILLY POTATOES 3 cups mashed potatoes 4 cup grated cheese 4 cup heavy cream, beaten until stiff Salt and pepper Pile potatoes on baking dish. Add cheese to cream and season. Spread over potatoes and bake in moderate oven (350° F.) until delicately brown. Serves 6. POMME FONDANTE 31% cups mashed potatoes ¥~ cup heavy cream 34 cup coarse, stale bread crumbs Turn potatoes into buttered baking dish. Pour cream over. Sprinkle with crumbs. Bake in hot oven (425° F.) until crumbs are brown. SPANISH POTATOES 3 cups hot riced potatoes Salt 3 tablespoons butter 1% canned pimientos, puréed Y% cup cream or cut in small pieces Add butter, cream, and salt to potatoes. Beat vigorously 5 minutes. Add pimiento and beat until well blended. Reheat. DUCHESS POTATOES 2 cups hot, riced potatoes Y% teaspoon salt 2 tablespoons butter 3 egg yolks, slightly beaten