Boston Cooking-School cook book

Cut Idaho potatoes in even slices, 14 inch thick, using a vegetable slicer. Do not use end of potatoes as the evenness is important for a perfect puff. Potatoes may be cut in rounds with a small biscuit cutter if slices seem large. Have 2 kettles of fat, one heated to 275° F., the other to 425° F. Fry potatoes, a few at a time at the lower temperature for 3 minutes. Keep well submerged all of this time and turn at least once. At the end of the 3 minutes, lift in wire basket and put immediately into the 425° F. kettle. The potatoes will puff instantly. Continue to fry until delicately brown. Remove, drain on brown paper in a 350° F. oven until all are ready for serving. Salt and serve immediately. POTATO CROQUETTES 2 cups hot, riced potatoes 14 teaspoon celery salt 2 tablespoons butter Few grains cayenne V% teaspoon salt Few drops onion juice Vg teaspoon pepper 1 egg yolk 1 teaspoon finely chopped parsley Mix ingredients in order given, and beat thoroughly. Shape, crumb, fry 1 minute, and drain (see Croquettes, p. 397). Fried Potato Balls. Omit egg yolk. Shape mixture in small balls, and roll in flour. FRENCH POTATO CROQUETTES 2 cups hot, riced potatoes 3 egg yolks 2 tablespoons butter Vg teaspoon salt Few grains cayenne Mix ingredients in order given and _ beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour; mark in three places on top of each with knife-blade to represent a small French loaf. Fry (see Groquettes, p. 397). Piedmont Potato Croquettes. Shape in balls (1 tablespoon to each), roll in flour, dip in egg, and roll in blanched and shredded almonds. Fry. POTATO APPLES 2 cups hot, riced potatoes Few grains cayenne 2 tablespoons butter Slight grating nutmeg 14 cup grated cheese 2 tablespoons thick cream Y teaspoon salt 2 egg yolks Mix ingredients in order given and beat thoroughly. Shape like small apples, roll in flour, egg, and crumbs, and fry (see Groquettes, p. 397). Insert a clove at both stem and blossom end of | each apple. | POTATO FRITTERS 2 cups hot, riced potatoes Few gratings nutmeg 2 tablespoons cream 3 eggs, well beaten 2 tablespoons wine 2 egg yolks, well beaten 1 teaspoon salt Y% cup flour Few grains cayenne Add cream, wine, and seasonings to potatoes. Add eggs, place bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, and fry (see Croquettes, p. 397). POTATO AND SPINACH CROQUETTES 2 cups hot, riced potatoes 2 egg yolks, slightly beaten 2 tablespoons butter 14 cup cooked spinach, finely chopped Salt and pepper Mix ingredients. Shape and fry (see Croquettes, p. 397). NUT AND POTATO CROQUETTES 2 cups hot, riced potatoes 1 egg yolk 3 tablespoons cream : V4 cup bread crumbs 1 teaspoon salt 14 cup cream 14 teaspoon pepper 14 egg yolk Few grains cayenne _ Y, teaspoon salt Few drops onion juice 1% cup chopped pecan nut meats Mix first 7 ingredients and beat thoroughly. Cook bread crumbs with cream to make a thick paste, and cool; then add remaining ingredients. Shape potato mixture in nests, fill with nut mixture, cover with potato mixture, roll until of the desired length, and flatten ends. Crumb and fry (see Croquettes, p. 397). Stand in circular form on serving dish and fill center with a bunch of parsley. BAKED SWEET POTATOES Scrub. Bake until soft in moderately hot oven (375° F.). FRANCONIA SWEET POTATOES Pare. Parboil 10 minutes. Drain. Roast in pan with meat (about 40 minutes). Baste every 10 minutes with fat in pan. BOILED SWEET POTATOES Scrub thoroughly. Cover with boiling water. Add 1 tablespoon salt for 7 potatoes. Cook 20 minutes or until soft. Peel after cooking. MASHED SWEET POTATOES