Harper's cook book encyclopædia

Potato Patties. — Take as many large, well-shaped potatoes as it is intended there should be patties, wash them well, and bake them. Take them out before they are quite done enough, so that the skin may not be injured, and carefully cut off the top and scoop out the inside with a spoon. Mix with the floury part two or three spoonfuls of thick cream, a little piece of butter and a pinch of salt, together with sugar, lemon, or cinnamon flavoring, and the yolks and whites of two or three eggs beaten and added separately. Put this mixture into the hollow potatoes, place them upright, side by side, in a buttered dish, and bake them in a hot oven. If liked savory instead of sweet, potato patties can be made by mixing with the potato flour a little pounded veal and ham, and cream, salt, pepper, lemon-peel, grated nutmeg, and mushroom catsup added in suitable proportions. Time to bake, twelve to fifteen minutes. Potato Pudding. — Mash I lb. of boiled potatoes, dry and floury, and make a batter by mixing with them I oz. of clarified butter, three wellbeaten eggs, and two table-spoonfuls of milk, together with a little salt and pepper. Butter a baking-dish rather thickly, pour half the batter into it, and lay upon this lb. of underdressed beef or mutton, cut into neat slices, and quite free from fat, skin, and gristle. Pour the rest of the batter over the meat, and bake the pudding in a moderate oven. Serve very hot, and send good brown sauce to table in a tureen. Time to bake, one hour. Potato, Puree of. — Peel and wash I lb. of good potatoes. Boil and drain them, and beat them up with a fork. Stir in with them a quarter of a pint of good broth or thick cream, and pass them through a wire sieve. Put the puree into a saucepan with 2 ozs. of butter and a little pepper, and stir it over a gentle fire until it is quite hot. Pour it into the centre of a hot dish, and arrange delicately broiled cutlets— mutton, pork, or lamb — in a circle round it. Time, five or six minutes to heat the puree. Potato Ribbons. — Wash and peel half a dozen large potatoes and let them lie in cold water for a few minutes. Cut them into ribbons, round and round, like an apple, and keep the strips as nearly as possible of one width. They must not be too thin or they will break. Fry them in plenty of hot fat until they are lightly^ browned. Drain them on a wire sieve, and sprinkle a little pepper and salt over them. Serve on a hot dish. Time to fry, eight or ten minutes. Potato Salad. — Cut ten or twelve cold boiled potatoes into slices a quarter of an inch thick; put these into a salad bowl with four tablespoonfuls of tarragon or plain vine- [illustration: Potatoes, Saratoga] Potatoes, Straw gar, six table-spoonfuls of best salad oil, one table - spoonful of minced parsley, and pepper and salt to taste. Stir well, that all the ingredients may be thoroughly mixed. Potato salad should be made two or three hours before it is required for the table. Anchovies, olives, or any pickles may be added to it, and also bits of cold beef, chicken, or turkey, if desired. It is excellent, however, without these. The imported German potatoes, to be had in any delicatessen store, are best for salads, as they are not as mealy as American potatoes.