POTATOES WARMED IN GRAVY.— Chop cold boiled potatoes
in the chopping^bowl (with a knife they are never cut even, some
pieces are large, while others are almost mashed); after the potatoes
are pretty fine, put a piece of butter in the fryingpan, turn in the po-
tatoes, brown slightly, then turn in gravy (chicken gravy is very
nice), and stir the potatoes carefully with a fork, so as not to mash
Ihem, until the gravy is very hot. Season with a little salt and
pepper.
LVONNAISE POTATOES.— Slice 6 cold boiled potatoes, or cut
into dice. Put a little butter in the frying=pan, j)ut in ^ onion chopped
fine, and fry it a light brown, turning them without breaking; then
stir in 1 tablespoon of minced parsley, and serve hot. A few drops
of vinegar added with the onion, improves the flavor.
MASHED POTATOES — Pare and boil them in slightly salted
water; when done, drain off the water, and mash them in the kettle
with a wire masher; add a level teaspoon of salt to 10 potatoes, and a
little cream, or, if one has no cream, a piece of butter and a little hot
water✪ Mashed Potatoes; mash and beat against the side of the kettle, until they are
creamy — you can hardly mash too much; keep them hot in the ket-
tle until ready to serve. Pour hot water in the vegetable dish to
warm it, pile the potato in the dish, put dots of black pepper over it,
and send it to the table.
POTATOES A LA MAITRE D'HOTEL— Cut cold boiled pota-
toes in small squares, the size of dice, and put them over the fire in
a stew=pan, with butter or cream, a little chopped parsley, salt and
pepper to taste, and a few drops of vinegar or lemon juice. Let
VEGETABLES 245
them get hot, shaking the pan to keep them from burning, and serve
them in a hot dish that has been rubbed with a raw onion.
POTATO PUFF — To 2 cups of mashed potatoes, add 2 table-
spoons of melted butter, and beat until light; then mix in it 2 eggs,
well beaten, a cup of milk, and salt to taste✪ Potato Puff. Beat together thorough-
ly, and bake in a buttered pudding-dish in a quick oven until nicely
browned. A fine breakfast dish.
PUFFED POTATOES. — Cut peeled raw potatoes in thin slices,
and fry in a kettle of hot fat; stir with a fork to prevent their stick-
ing together. When they are soft, take them out with a skimmer
and let them drain on a sieve until cool; then return to the hot fat
and fry 4 minutes longer; the second frying causes the slices to puff
and become hollow. Sprinkle them with salt and serve.
POTATO STEW, — Take 6 or 8 large potatoes, peel and slice
thin; cut 3 thick slices of salt pork into little squares, and put into
the bottom of the soup^kettle; fry thoroughly, then add the potatoes,
with salt, pepper and a little sage, if liked, and 1 large tomato peeled
and sliced; cover with water and closely cover the kettle. Cook
until the potatoes begin to break in pieces. Cheap and good.
QUIRLED POTATOES. — Peel, boil, season and mash potatoes;
put them through a colander into the dish in which you wish to
serve them, set in a hot oven and brown.
SALTED POTATOES — Make a strong brine of salt and water;
clean but do not cut, smooth, medium sized potatoes; when the brine
is boiling hot put in the potatoes and boil until tender. Serve with
the jackets on, with good butter. Nice and new.
Page 188 · 2 recipe records on this page
Presented as published in 1902. 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 WARMED IN GRAVY.— Chop cold boiled potatoes in the chopping-bowl (with a knife they are never cut even, some pieces are large, while others are almost mashed); after the potatoes are pretty fine, put a piece of butter in the frying-pan, turn in the potatoes, brown slightly, then turn in gravy (chicken gravy is very nice), and stir the potatoes carefully with a fork, so as not to mash Ihem, until the gravy is very hot. Season with a little salt and pepper.
LVONNAISE POTATOES.— Slice 6 cold boiled potatoes, or cut into dice. Put a little butter in the frying-pan, put in ^ onion chopped fine, and fry it a light brown, turning them without breaking; then stir in 1 tablespoon of minced parsley, and serve hot. A few drops of vinegar added with the onion, improves the flavor.
MASHED POTATOES — Pare and boil them in slightly salted water; when done, drain off the water, and mash them in the kettle with a wire masher; add a level teaspoon of salt to 10 potatoes, and a little cream, or, if one has no cream, a piece of butter and a little hot water; mash and beat against the side of the kettle, until they are creamy — you can hardly mash too much; keep them hot in the kettle until ready to serve. Pour hot water in the vegetable dish to warm it, pile the potato in the dish, put dots of black pepper over it, and send it to the table.
POTATOES A LA MAITRE D'HOTEL— Cut cold boiled potatoes in small squares, the size of dice, and put them over the fire in a stew-pan, with butter or cream, a little chopped parsley, salt and pepper to taste, and a few drops of vinegar or lemon juice. Let
them get hot, shaking the pan to keep them from burning, and serve them in a hot dish that has been rubbed with a raw onion.
POTATO PUFF — To 2 cups of mashed potatoes, add 2 tablespoons of melted butter, and beat until light; then mix in it 2 eggs, well beaten, a cup of milk, and salt to taste. Beat together thoroughly, and bake in a buttered pudding-dish in a quick oven until nicely browned. A fine breakfast dish.
PUFFED POTATOES. — Cut peeled raw potatoes in thin slices, and fry in a kettle of hot fat; stir with a fork to prevent their sticking together. When they are soft, take them out with a skimmer and let them drain on a sieve until cool; then return to the hot fat and fry 4 minutes longer; the second frying causes the slices to puff and become hollow. Sprinkle them with salt and serve.
POTATO STEW, — Take 6 or 8 large potatoes, peel and slice thin; cut 3 thick slices of salt pork into little squares, and put into the bottom of the soup-kettle; fry thoroughly, then add the potatoes, with salt, pepper and a little sage, if liked, and 1 large tomato peeled and sliced; cover with water and closely cover the kettle. Cook until the potatoes begin to break in pieces. Cheap and good.
QUIRLED POTATOES. — Peel, boil, season and mash potatoes; put them through a colander into the dish in which you wish to serve them, set in a hot oven and brown.
SALTED POTATOES — Make a strong brine of salt and water; clean but do not cut, smooth, medium sized potatoes; when the brine is boiling hot put in the potatoes and boil until tender. Serve with the jackets on, with good butter. Nice and new.
Records on this page
Mashed PotatoesPotato Puff