Put on in boiling water with \ oz. of salt✪ New Potatoes to the
gallon of water. Boil till tender, that is, for about a
quarter of an hour. Strain off the water and let them
evaporate for a few minutes. Fold a napkin in a
wooden bowl, and serve the potatoes very hot, but do
not cover.
Old Potatoes.
Peel, and remove eyes and specks ; or if in good
condition wash, brush, and throw into cold water.
Proceed to cook as above, but do not let the water
' gallop,' or the outside will be a jelly, the inside a stone.
336 POTATOES.
Twenty to thirty minutes will be required. Pour away
the water, cover the saucepan with a cloth, and let the
evaporation go on for five or ten minutes.
Potato Balls.
Bake in their skins some sound round potatoes.
Remove the skins, mash the potato, mix with cream
or milk till a firmish paste is formed, season with
eggs, salt, pepper, chopped herbs, and a shallot. Take
three eggs✪ Potato Balls (more or less according to quantity
required), beat yolks and whites separately, stir in
the yolks first.
Drop the paste out of a dessert-spoon into boiling
fat, and fry ; or if preferred coat with breadcrumbs
and Qgg before frying.
If a sweet dish is desired, omit the savoury in-
gredients, use lemon peel, cut in the smallest frag-
ments, and put sugar instead of salt.
Savoury Potatoes.
Take six potatoes with skins in a sound condi-
tion, clean thoroughly. Bake till the inside is tender,
but the skin not blistered. Cut off a slice from the end
of each potato, and scoop out the meal. Mash till
quite smooth with cream or butter, pepper and salt,
and a very little Parmesan cheese ; lastly, stir in the
yolk and white of an ^g<g well beaten✪ Savoury Potatoes, and warm in a
saucepan. Fill the potato skins, put them in the oven
for a minute or two ; the mixture ought to form a
POTATOES. 337
sort of * head ' to the brown skin ; place on a napkin
on a round dish, and send up to be eaten by them-
selves.
If the potato skins are not good, the mixture
may be put into little china souffle cases.
This is a good maigre dish, and fish, even
bloater carefully chopped up, may be mixed in.
Potatoes a la Maitre d'Hotel.
Take cold potatoes which have not been over-
cooked, and cut them in slices about three-eighths of
an inch thick, and of nearly the same size ; put them
in a stewpan with butter or cream, chopped parsley,
chopped shallot if liked ; salt and pepper, and a tea-
spoonful or less of vineg✪ Potatoes a la Maitre d'Hotelar. Let them warm through,
and serve in a deep dish.
Potato Puff.
(American Recipe.)
Take two cupfuls of cold mashed potato, and stir
into it two tablespoonfuls of melted butter, beating
to a white cream before adding anything else. Then
put with this two eggs whipped very light, and a tea-
cupful of cream or milk✪ Potato Puff, salting to taste. Beat all
well, pour into a deep dish, and bake in a quick oven
until it is nicely browned. If properly mixed, it will
come out of the oven light, puffy and delectable.
Z
13^ PEAS.
Potato Chips. ✪ Potato Chips
Page 136 · 6 recipe records on this page
Presented as published in 1882. 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
Put on in boiling water with \ oz. of salt to the gallon of water. Boil till tender, that is, for about a quarter of an hour. Strain off the water and let them evaporate for a few minutes. Fold a napkin in a wooden bowl, and serve the potatoes very hot, but do not cover.
Old Potatoes.
Peel, and remove eyes and specks ; or if in good condition wash, brush, and throw into cold water. Proceed to cook as above, but do not let the water ' gallop,' or the outside will be a jelly, the inside a stone.
336 POTATOES.
Twenty to thirty minutes will be required. Pour away the water, cover the saucepan with a cloth, and let the evaporation go on for five or ten minutes.
Potato Balls.
Bake in their skins some sound round potatoes. Remove the skins, mash the potato, mix with cream or milk till a firmish paste is formed, season with eggs, salt, pepper, chopped herbs, and a shallot. Take three eggs (more or less according to quantity required), beat yolks and whites separately, stir in the yolks first.
Drop the paste out of a dessert-spoon into boiling fat, and fry ; or if preferred coat with breadcrumbs and egg before frying.
If a sweet dish is desired, omit the savoury ingredients, use lemon peel, cut in the smallest fragments, and put sugar instead of salt.
Savoury Potatoes.
Take six potatoes with skins in a sound condition, clean thoroughly. Bake till the inside is tender, but the skin not blistered. Cut off a slice from the end of each potato, and scoop out the meal. Mash till quite smooth with cream or butter, pepper and salt, and a very little Parmesan cheese ; lastly, stir in the yolk and white of an egg well beaten, and warm in a saucepan. Fill the potato skins, put them in the oven for a minute or two ; the mixture ought to form a
POTATOES. 337
sort of * head ' to the brown skin ; place on a napkin on a round dish, and send up to be eaten by themselves.
If the potato skins are not good, the mixture may be put into little china souffle cases.
This is a good maigre dish, and fish, even bloater carefully chopped up, may be mixed in.
Potatoes a la Maitre d'Hotel.
Take cold potatoes which have not been overcooked, and cut them in slices about three-eighths of an inch thick, and of nearly the same size ; put them in a stewpan with butter or cream, chopped parsley, chopped shallot if liked ; salt and pepper, and a teaspoonful or less of vinegar. Let them warm through, and serve in a deep dish.
Potato Puff.
(American Recipe.)
Take two cupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs whipped very light, and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed, it will come out of the oven light, puffy and delectable.
Z
13^ PEAS.
Potato Chips.
Records on this page
New PotatoesPotato BallsSavoury PotatoesPotatoes a la Maitre d'HotelPotato PuffPotato Chips