Cassell's dictionary of cookery

Potato Bread.— In making bread, a portion of mashed potato is sometimes added to the flour, and this addition improves the bread very much for many tastes ; it also keeps it from getting dry quite so soon. At the same time it is not so nutritious as ordinary homemade bread. Boil the required quantity of potatoes in their skins, drain and dry them, then peel and weigh them. Pound them with the rolling-pin until they are quite free from lumps, and mix with them the flour, in the proportion of seven pounds of flour to two and a half pounds of potatoes. Add the yeast, and knead in the ordinary way, but make up the bread with milk instead of water. When the dough is well risen, bake the bread in a gentle oven. Bake it a little longer than for ordinary bread, and when it seems done enough, let it stand a little while, with the oven door open, before taking it out. Unless these precautions are taken, the crust will be hard and brittle, while the inside is still moist and doughy. Potato Bread, (another way). — Rasp or bruise the potatoes by a rasp or mill, dry the pulp, and reduce it to flour, which may then be made into bread, with the ordinary proportions of yeast. When potato flour is mixed with wheaten flour in equal proportions, it makes excellent bread, being light, and capable of keeping a long time. Bread made with potato flour alone is not, however, to be compared with wheaten bread. The following is a way of introducing potatoes into wheaten bread : — Boil five pounds of potatoes well, and dry them over a fire or in the oven until they fall to pieces and become flour, which they will do if properly managed. IMake of them a batter-like, thick gruel ; strain this through a coarse sieve or colander ; then mix this instead of water with twenty pounds of flour. If the yeast be good, the bread thus made will be as light and agreeable as that made of all flour. Potato Cake.— Take half a pound of dry floury potatoes which have been baked or boiled and then crushed and beaten with a rolling-pin until they are quite free from lumps. Mix with them three ounces of flour and a little pepper and salt, and add to them as much lukewarm milk and butter as will make a smooth, Arm dough. Add either a little yeast or an egg, and half a tea-spoonful of baking-powder. Roll this paste out till it is about two inches thick, and then dredge a little flour over it. Cut it out to the exact size of the pan in which it is to be baked. Rub the saucepan over with butter or dripping before putting the cake into it, lay it in very carefully, cover with a plate, shake it every now and then to keep it from burning, and bake on the trivet of the stove over a gentle fire. When it is half done on one side, turn it carefully upon the other. Serve on a hot dish. Cold potatoes, if drj- and floury, may be warmed up in this way. Time to bake the cake, about half an hour. Potato Cake (another way). — Peel mealy baked potatoes, mash, and put them into a saucepan with salt, grated lemon peel, and fresh butter, stirring the whole well. Add orange-flower water, the yolks of eight eggs, the whites whisked of four, and mix the whole with the potato puree. Pour into a buttered mould, and bake.