Pare them diin, wash in plenty of cold water, and pat them
o?er the fire ia boiling water hardly to cover them, in a covered
vessel; with a little salt ; they require firom twenty minutes to
alf an hour ; if there is much difference in the size of the po-
tatoes, cut the larger ones in half before you put them on to
boil, that they may all be done at the same time ; when they are
tender, drain off the water, cover them almost close and let them
dry for five minutes or more. This makes them mealy and
white.
If you wish to boil potatoes with their skins on, wash them
very clean and peel a strip all around the potato lengthwise,
then put them in boiling water and proceed as above. Serve
potatoes in a covered dish.
* Hashed Potatoes.
Prepare and boil the potatoes as above ; after they have dried
for five minutes or more, remove the lid of the vessel, throw on
the potatoes a spoonful of salt and a piece of butter the size of a
walnut ; beat them and mash them with a potato-masher untU
the salt and butter are incorporated; then pour over them half
a cup or more of cream, according to the quantity of potatoes,
and beat them well with a large fork until perfectly light and
ereamy; keep the pot they were boiled in on one side of the
range all the time you are preparirg them. The longer yon
beat and mash their ib<» whiter and more light they are.
(126)
126 COOKERY FROM EXPERLBNCE.
*f«w PotatoM.
Senpe ike akiiis off with a knife, wash tliem in plenty of eold
water and put them over tke fire in boiling water, with a Hide
nh; trf them with a fork — thej are spoiled if eooked too mndL
When tender, drain off the water and poor over them a while
in e e (see Saneee).
* Fried Fotatoei.
Sliee raw potatoes lengihwise Teiy thin, lay them in ie&-watar
fbr half an honr, drain and wipe them and fry in boiling laid or
sweet drippings a light brown, take them oat very dry, s^inkle
them with salt and pepper and serre qnickly. The potatoes ftc
this purpose should be ent as thin almost as p^er.
*Friad Potatoes, So. 8 (Saratofa).
Pare and wash them rery elean and cat them down thro«|^
the middle lengthwise in fonr qnarters, hsve boiling lard to
float and eorer them, brown them in it ; take out and lay them
on a dish in the ot«i nntil all are fbushed; then sprinkle theat
with pepper and salt and serve in a covered dish. K prefened
smaller, cut the qnarters down again, making eight pieoes of
each potato (lengthwise).
* Potatoes Wanned Orer.
Sliee eold boiled potatoes, season them with pepper and salt
and pnt them in a frying-pan, with batter the sise of an egg;
stir them aboat nntil thoronghly hot, dost over them a litde
floor, and stir in them a coaple of tablespoons of milk ; giro
iUiother stir roand for a minate or two and serve ; or yon may
tirown them in the batter by leaving oat the floor and milk and
keeping them covered oyer, stirring them occaflioBally.
* Mashed Potato Warmed Orer.
Make np the potato into little balls the size of a walnnt, flat-
ten ihem and hj in drippings or lard a nice brown on both
VEGETABLES. 127
* Browned Potatoei.
Boil and mash them as for plain mashed potatoes✪ Mashed Potatoes, heap them
ap in a smooth oone shape, paint them over with beaten yolk of
egg, and brown in a hot oven a few minutes before sending to
table>
Oerman Potatoes.
Put a tablespoons^ of batter in a pan over the fire ; when
hot, slioe an onion in it, brown it and cut into it six raw pota«
toes, which have been peeled and washed ; add pepper and salt,
ohopped parsley and a teacup of hot water; cover closely and
simmer until tender.
* Stewed Potatoes.
Page 59 · 1 recipe record 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
Pare them thin, wash in plenty of cold water, and put them over the fire in boiling water hardly to cover them, in a covered vessel; with a little salt ; they require from twenty minutes to half an hour ; if there is much difference in the size of the potatoes, cut the larger ones in half before you put them on to boil, that they may all be done at the same time ; when they are tender, drain off the water, cover them almost close and let them dry for five minutes or more. This makes them mealy and white.
If you wish to boil potatoes with their skins on, wash them very clean and peel a strip all around the potato lengthwise, then put them in boiling water and proceed as above. Serve potatoes in a covered dish.
* Hashed Potatoes.
Prepare and boil the potatoes as above ; after they have dried for five minutes or more, remove the lid of the vessel, throw on the potatoes a spoonful of salt and a piece of butter the size of a walnut ; beat them and mash them with a potato-masher until the salt and butter are incorporated; then pour over them half a cup or more of cream, according to the quantity of potatoes, and beat them well with a large fork until perfectly light and creamy; keep the pot they were boiled in on one side of the range all the time you are preparing them. The longer yon beat and mash their ib<» whiter and more light they are.
(126)
* New Potatoes.
Scrape the skins off with a knife, wash them in plenty of cold water and put them over the fire in boiling water, with a little salt; try them with a fork — they are spoiled if cooked too much. When tender, drain off the water and pour over them white sauce (see Sauces).
* Fried Potatoes.
Slice raw potatoes lengthwise very thin, lay them in ice-water for half an hour, drain and wipe them and fry in boiling lard or sweet drippings a light brown, take them out very dry, sprinkle them with salt and pepper and serve quickly. The potatoes for this purpose should be cut as thin almost as paper.
* Fried Potatoes, No. 2 (Saratoga).
Pare and wash them very clean and cut them down through the middle lengthwise in four quarters, have boiling lard to float and cover them, brown them in it ; take out and lay them on a dish in the oven until all are finished; then sprinkle them with pepper and salt and serve in a covered dish. If preferred smaller, cut the quarters down again, making eight pieces of each potato (lengthwise).
* Potatoes Warmed Over.
Slice cold boiled potatoes, season them with pepper and salt and put them in a frying-pan, with butter the size of an egg; stir them about until thoroughly hot, dust over them a little flour, and stir in them a couple of tablespoons of milk ; give another stir round for a minute or two and serve ; or you may brown them in the butter by leaving out the flour and milk and keeping them covered over, stirring them occasionally.
* Mashed Potato Warmed Over.
Make up the potato into little balls the size of a walnut, flatten them and fry in drippings or lard a nice brown on both
* Browned Potatoei.
Boil and mash them as for plain mashed potatoes, heap them
ap in a smooth oone shape, paint them over with beaten yolk of
egg, and brown in a hot oven a few minutes before sending to
table>
Oerman Potatoes.
Put a tablespoonful of butter in a pan over the fire ; when hot, slice an onion in it, brown it and cut into it six raw potatoes, which have been peeled and washed ; add pepper and salt, ohopped parsley and a teacup of hot water; cover closely and simmer until tender.
* Stewed Potatoes.
Records on this page
Mashed Potatoes