Pare the potatoes, and then continue as though paring
them until the center is reached, being careful not to have
them too thin, or they will break; throw them into boiling
lard, as for Saratoga potatoes; fry a delicate brown; skim
them out with an egg-whip into a colander set in a pan to
allow all the grease to drain through; sprinkle on salt✪ Potato Roses as
they are taken up. Serve hot alone or as a garnish for
meat.
POTATO CROQUETTES.
Pare the potatoes, boil and mash them, season with but-
ter, milk, salt, a little nutmeg, Cayenne pepper, and the
beaten yelk of an egg; beat thoroughly, mold into balls,
dip in egg, then in cracker crumbs, and fry in builiug lard.
The New Kentucky Home Cook Book.
161
SWEET POTATOES, BAKED.
Do not forget that sweet potatoes require a third longer
time to cook than Irish potatoes. Wash them clean, wipe,
and bake in the oven one hour. Very large ones take
longer. Serve hot.
MASHED SWEET POTATOES.
Place in a steamer over a pot of boiling water, and steam
until soft; remove the skin, and mash perfectly smooth,
seasoning with plenty of butter✪ Potato Croquettes, some sugar, and a little
cream — a quarter of a pound of butter to eight good-sized
potatoes, a half cupful of cream, as much sugar, and very
little nutmeg. Put into a baking-dish, form into a pyramid,
spread over the whole a little melted butter or beaten egg,
and set in the oven to brown. Mrs. C. E. Tabb.
SCALLOPED SWEET POTATOES.
Steam the potatoes until done, remove the skin, cut length-
wise in slices a quarter of an inch thick ; place in layers in a
baking-dish, put small lumps of butter and a tea-spoonful of
sugar✪ Scalloped Sweet Potatoes on each layer; fill the pan, placing the butter and
sugar on the topmost layer; set in the oven, and bake until
they are done or begin to brown. Mrs. C. E. Tabb.
BROILED SWEET POTATOES.
Take potatoes which have been steamed, cut lengthwise,
rub with a little melted butter✪ Broiled Sweet Potatoes, and broil on a gridiron or
in a hot skillet. Serve with a small bit of butter on each
piece.
TO PRESERVE SWEET POTATOES FOR WINTER.
Boil or steam the potatoes until thoroughly done; slice
them, and keep them around the fire or in the sun until
perfectly dry, then put them away in paper sacks.
To prepare them for the table: Put as many as are re-
quired for one meal into a small baking-dish, with enough
11
162 The New Kentucky Home Cook Booh
boiling water to cover them ; let them set on the stove or
range until the water has boiled down, and the potatoes are
soft; then put in bits of butter and sugar✪ To Preserve Sweet Potatoes for Winter, and place in the
stove to brown. Miss Julia Porter.
JOWL AND GREENS. ✪ Jowl and Greens
Page 82 · 8 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
Pare the potatoes, and then continue as though paring them until the center is reached, being careful not to have them too thin, or they will break; throw them into boiling lard, as for Saratoga potatoes; fry a delicate brown; skim them out with an egg-whip into a colander set in a pan to allow all the grease to drain through; sprinkle on salt as they are taken up. Serve hot alone or as a garnish for meat.
POTATO CROQUETTES.
Pare the potatoes, boil and mash them, season with butter, milk, salt, a little nutmeg, Cayenne pepper, and the beaten yelk of an egg; beat thoroughly, mold into balls, dip in egg, then in cracker crumbs, and fry in boiling lard.
The New Kentucky Home Cook Book.
SWEET POTATOES, BAKED.
Do not forget that sweet potatoes require a third longer time to cook than Irish potatoes. Wash them clean, wipe, and bake in the oven one hour. Very large ones take longer. Serve hot.
MASHED SWEET POTATOES.
Place in a steamer over a pot of boiling water, and steam until soft; remove the skin, and mash perfectly smooth, seasoning with plenty of butter, some sugar, and a little cream — a quarter of a pound of butter to eight good-sized potatoes, a half cupful of cream, as much sugar, and very little nutmeg. Put into a baking-dish, form into a pyramid, spread over the whole a little melted butter or beaten egg, and set in the oven to brown. Mrs. C. E. Tabb.
SCALLOPED SWEET POTATOES.
Steam the potatoes until done, remove the skin, cut lengthwise in slices a quarter of an inch thick ; place in layers in a baking-dish, put small lumps of butter and a tea-spoonful of sugar on each layer; fill the pan, placing the butter and sugar on the topmost layer; set in the oven, and bake until they are done or begin to brown. Mrs. C. E. Tabb.
BROILED SWEET POTATOES.
Take potatoes which have been steamed, cut lengthwise, rub with a little melted butter, and broil on a gridiron or in a hot skillet. Serve with a small bit of butter on each piece.
TO PRESERVE SWEET POTATOES FOR WINTER.
Boil or steam the potatoes until thoroughly done; slice them, and keep them around the fire or in the sun until perfectly dry, then put them away in paper sacks.
To prepare them for the table: Put as many as are required for one meal into a small baking-dish, with enough
162 The New Kentucky Home Cook Booh
boiling water to cover them ; let them set on the stove or range until the water has boiled down, and the potatoes are soft; then put in bits of butter and sugar, and place in the stove to brown. Miss Julia Porter.
JOWL AND GREENS.
Records on this page
Potato RosesPotato CroquettesSweet Potatoes, BakedMashed Sweet PotatoesScalloped Sweet PotatoesBroiled Sweet PotatoesTo Preserve Sweet Potatoes for WinterJowl and Greens