A potato may look better pared, but the best part is that
which lies nearest the skin. Wash them well, and put them
into an iron pot or saucepan of wTell-salted boiling water,
sufficient to cover them, and cook until a fork will pass
through them easily; then pour off the water, and stand
the saucepan, uncovered, on the back of the range until
they are perfectly dry. Mrs. W. S. Mookes.
BOILED POTATOES, PARED.
Pare fine large potatoes ; lay them in cold water, unless
they are new, for one hour before cooking; then put them
into salted boiling water, and cook them for thirty-five or
forty minutes, according to the size of the potatoes. When
they are done through, pour all the water off, take the
saucepan to the open door, and shake them well. Doing
this in the open air makes them mealy. Set them on the
back of the range for a few moments, with the cover on;
then place them in a hot dish, and serve with salt and
pepper sprinkled over them, also melted butter, if desired✪ Boiled Potatoes, Pared.
Never throw potatoes away cooked in this manner. They
make a nice dish fried, stewed, or broiled, as well as a deli-
cious salad.
156
The New Kentucky Home Cook Booh.
MASHED POTATOES.
Boil according to directions already given. When they
are dry, set off' the saucepan, and mash them thoroughly
in it. Season to taste with salt and pepper. Have ready
before the fire a tea-cupful of rich milk and butter the size
of a hen's egg to eight good-sized potatoes✪ Mashed Potatoes. When the but-
ter is soft and the milk hot, stir into the potatoes, beating
very hard until they are white and very light. If desired,
they may be placed on a platter in the shape of a cone. With
the beaten yelk of an egg rubbed over, and set in the oven
to brown.
BAKED POTATOES.
Baked potatoes are more nutritious than boiled or cooked
in any other way. It requires about an hour to bake a large
potato✪ Baked Potatoes. As soon as they are done, press each one in a cloth
until the skin cracks. This allows the steam to escape, and
makes the potato mealy. They should be eaten as soon as
done; if allowed to cool, they become soggy and lose their
flavor. Mrs. W. S. Moores.
POTATOES A LA DUCHESSE.
Prepare as for mashed potatoes, adding the yelks of three
eggs✪ Potatoes a la Duchesse, beating all well together. Make out into balls or into
the shape of an egg. Have a flat pan lightly buttered, and
place the balls in rows on the bottom of the pan. Put one
row upon another in pyramid form. Brush over lightly
with the beaten yelk of an egg or melted butter, and set in
the oven to brown. Mrs. C. E. Tabb.
STEWED POTATOES.
Take one dozen potatoes, and pare them ; after thoroughly
washing them, cut them from end to end into sixteenths, if
very large ; lay in cold water for half an hour ; then put
them into a saucepan, with enough cold water to cover them ;
boil them gently until tender, and drain off nearly all the
The Neiv Kentucky Home Cook Book.
157
✪ Stewed Potatoes
Page 79 · 5 recipe records on this page
Presented as published in 1884. 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
A potato may look better pared, but the best part is that which lies nearest the skin. Wash them well, and put them into an iron pot or saucepan of wTell-salted boiling water, sufficient to cover them, and cook until a fork will pass through them easily; then pour off the water, and stand the saucepan, uncovered, on the back of the range until they are perfectly dry. Mrs. W. S. Moores.
BOILED POTATOES, PARED.
Pare fine large potatoes ; lay them in cold water, unless they are new, for one hour before cooking; then put them into salted boiling water, and cook them for thirty-five or forty minutes, according to the size of the potatoes. When they are done through, pour all the water off, take the saucepan to the open door, and shake them well. Doing this in the open air makes them mealy. Set them on the back of the range for a few moments, with the cover on; then place them in a hot dish, and serve with salt and pepper sprinkled over them, also melted butter, if desired. Never throw potatoes away cooked in this manner. They make a nice dish fried, stewed, or broiled, as well as a delicious salad.
The New Kentucky Home Cook Book.
MASHED POTATOES.
Boil according to directions already given. When they are dry, set off' the saucepan, and mash them thoroughly in it. Season to taste with salt and pepper. Have ready before the fire a tea-cupful of rich milk and butter the size of a hen's egg to eight good-sized potatoes. When the butter is soft and the milk hot, stir into the potatoes, beating very hard until they are white and very light. If desired, they may be placed on a platter in the shape of a cone. With the beaten yelk of an egg rubbed over, and set in the oven to brown.
BAKED POTATOES.
Baked potatoes are more nutritious than boiled or cooked in any other way. It requires about an hour to bake a large potato. As soon as they are done, press each one in a cloth until the skin cracks. This allows the steam to escape, and makes the potato mealy. They should be eaten as soon as done; if allowed to cool, they become soggy and lose their flavor. Mrs. W. S. Moores.
POTATOES A LA DUCHESSE.
Prepare as for mashed potatoes, adding the yelks of three eggs, beating all well together. Make out into balls or into the shape of an egg. Have a flat pan lightly buttered, and place the balls in rows on the bottom of the pan. Put one row upon another in pyramid form. Brush over lightly with the beaten yelk of an egg or melted butter, and set in the oven to brown. Mrs. C. E. Tabb.
STEWED POTATOES.
Take one dozen potatoes, and pare them ; after thoroughly washing them, cut them from end to end into sixteenths, if very large ; lay in cold water for half an hour ; then put them into a saucepan, with enough cold water to cover them ; boil them gently until tender, and drain off nearly all the
The Neiv Kentucky Home Cook Book.
Records on this page
Boiled Potatoes, ParedMashed PotatoesBaked PotatoesPotatoes a la DuchesseStewed Potatoes