POTATOES A LA PROVENCALE.
Mash and pass through a sieve two pounds of potatoes, season with
pepper✪ Kentucky Potatoes and salt. Grate two ounces of Swiss cheese, pound it with enough
butter to make a paste, add a gill of milk and a teaspoonful of chopped
parsley; put this in a sautd pan, add the potatoes, mix all well together and
stir until the mixture is a pale brown Serve as a pyramid.
TIMBALE OF POTATOES.
Boil, drain, wash and pass through, a fine sieve two quarts of Irish pota-
toes, place in a saucepan with six ounces of butter, two whole eggs, the
, VEGETABLES. 167
yolks of six eggs, salt, pepper, nutmeg, and a little sugar ; have a plain two-
quart copper timbale mould, well buttered, and sprinkled with fresh bread-
crumbs✪ Timbale of Potatoes, and bits of butter on top ; bake for half an hour in a moderately
hot oven ; before serving pass the blade of a knife between the potatoes
and the mould, turn over carefully, and in a few minutes take the mould
off and serve.
POTATOES A L'ANGLAISE.
Boil some potatoes very dry ; mash until perfectly smooth, season well
with salt and pepper, warm them with an ounce of butter to every pound
of potatoes, and a few spoonfuls of thick cream ; let them cool a little ; roll
into balls, sprinkle over them some crushed vermicelli or macaroni✪ Potatoes a l'Anglaise, and
fry them a light brown,
QUIRLED POTATOES.
Peel, boil, mash, and season a few mashed potatoes, then put them into
a colander, pressing them through into the dish you wish to serve them in ;
set in the oven and brown.
POTATO CAKES.
Two pounds of mashed potatoes, two tablespoonfuls of butter and a
little salt, two pounds of flour, and milk enough to make a batter, one-half
cup of yeast✪ Potato Cakes; set it to rise and when light bake in cakes size of a muffin.
SWEET POTATOES SLICED.
Steam until done, remove the skin carefully, cut them in longitudinal
slices quarter of inch thick, and pour over each slice, as it is put into the
dish, a sj-rup made of butter and sugar, equal parts and boiled together.
—Mrs. A. F. Aikens.
BAKED SWEET POTATOES.
Wash and dry the potatoes✪ Baked Sweet Potatoes, place them in the oven and bake until done.
Very nice with roast pork or beef.
FRIED SWEET POTATOES.
Parboil the potatoes until nearly done. Slice and sprinkle with sugar.
Fry in hot fat✪ Fried Sweet Potatoes and send to the table hot.
168 TWENTIETH CENTURY HOME COOK BOOK.
TOMATOES A LA CREME.
Peel and slice fine ripe tomatoes, one quart of fresh ones or a pound
can, stew until perfectly smooth, season with salt and pepper, and add a
piece of butter the size of an egg ; just before taking from the fire, stir in
one cup of cream, with a tablespoonful of flour stirred smooth in a part
of it✪ Tomatoes a la Creme; do not let it boil after the flour is put in. Have ready in a dish
pieces of toast, pour the tomatoes over this and serve.
SCALLOPED TOMATOES.
Select nice tomatoes good ripe, slice and cover a dish with them. Have
ready some grated bread crumbs, seasoned with salt, pepper, butter and a
very little sugar✪ Scalloped Tomatoes. Place alternate layers of the tomatoes and bread crumbs,
having a layer of the crumbs on top. Bake for about one hour and a
half.
BAKED TOMATOES.
Wash but do not peel them. Cut each in two parts (around the tomato)
and take out the pulp and seeds. To six tomatoes, take half a pint of
bread crumbs, one large onion finely chopped, one ounce of butter, and
salt and pepper to taste✪ Baked Tomatoes. Fill the cells of each piece with this dressing ;
put two halves together and tie with a thread. Put them in a pan with an
ounce of butter and gill of water, and set them in a moderate oven ; bake
them until they are soft. Cut off the threads and serve on a hot dish.
— Mrs. Albert Conro.
STEWED TOMATOES. ✪ Stewed Tomatoes
Page 91 · 14 recipe records on this page
Presented as published in 1905. 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
POTATOES A LA PROVENCALE.
Mash and pass through a sieve two pounds of potatoes, season with pepper and salt. Grate two ounces of Swiss cheese, pound it with enough butter to make a paste, add a gill of milk and a teaspoonful of chopped parsley; put this in a sauté pan, add the potatoes, mix all well together and stir until the mixture is a pale brown Serve as a pyramid.
TIMBALE OF POTATOES.
Boil, drain, wash and pass through, a fine sieve two quarts of Irish potatoes, place in a saucepan with six ounces of butter, two whole eggs, the
yolks of six eggs, salt, pepper, nutmeg, and a little sugar ; have a plain two-quart copper timbale mould, well buttered, and sprinkled with fresh breadcrumbs, and bits of butter on top ; bake for half an hour in a moderately hot oven ; before serving pass the blade of a knife between the potatoes and the mould, turn over carefully, and in a few minutes take the mould off and serve.
POTATOES A L'ANGLAISE.
Boil some potatoes very dry ; mash until perfectly smooth, season well with salt and pepper, warm them with an ounce of butter to every pound of potatoes, and a few spoonfuls of thick cream ; let them cool a little ; roll into balls, sprinkle over them some crushed vermicelli or macaroni, and fry them a light brown,
CURLED POTATOES.
Peel, boil, mash, and season a few mashed potatoes, then put them into a colander, pressing them through into the dish you wish to serve them in ; set in the oven and brown.
POTATO CAKES.
Two pounds of mashed potatoes, two tablespoonfuls of butter and a little salt, two pounds of flour, and milk enough to make a batter, one-half cup of yeast; set it to rise and when light bake in cakes size of a muffin.
SWEET POTATOES SLICED.
Steam until done, remove the skin carefully, cut them in longitudinal slices quarter of inch thick, and pour over each slice, as it is put into the dish, a syrup made of butter and sugar, equal parts and boiled together.
—Mrs. A. F. Aikens.
BAKED SWEET POTATOES.
Wash and dry the potatoes, place them in the oven and bake until done. Very nice with roast pork or beef.
FRIED SWEET POTATOES.
Parboil the potatoes until nearly done. Slice and sprinkle with sugar. Fry in hot fat and send to the table hot.
TOMATOES A LA CREME.
Peel and slice fine ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg ; just before taking from the fire, stir in one cup of cream, with a tablespoonful of flour stirred smooth in a part of it; do not let it boil after the flour is put in. Have ready in a dish pieces of toast, pour the tomatoes over this and serve.
SCALLOPED TOMATOES.
Select nice tomatoes good ripe, slice and cover a dish with them. Have ready some grated bread crumbs, seasoned with salt, pepper, butter and a very little sugar. Place alternate layers of the tomatoes and bread crumbs, having a layer of the crumbs on top. Bake for about one hour and a half.
BAKED TOMATOES.
Wash but do not peel them. Cut each in two parts (around the tomato) and take out the pulp and seeds. To six tomatoes, take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, and salt and pepper to taste. Fill the cells of each piece with this dressing ; put two halves together and tie with a thread. Put them in a pan with an ounce of butter and gill of water, and set them in a moderate oven ; bake them until they are soft. Cut off the threads and serve on a hot dish.
— Mrs. Albert Conro. STEWED TOMATOES.
Records on this page
Kentucky PotatoesStewed OnionsBoiled OnionsPotatoes a la ProvencaleTimbale of PotatoesPotatoes a l'AnglaisePotato CakesBaked Sweet PotatoesFried Sweet PotatoesTomatoes a la CremeScalloped TomatoesGreen-Corn PuddingBaked TomatoesStewed Tomatoes