Fry three cups of potato cubes in deep fat and
drain on paper. Cook one tablespoon onion in one
tablespoon butter✪ Duchess Potatoes for two or three minutes, skim out
the onion, and add three pimentoes to butter. Cut
pimentoes in small pieces. When quite hot add the
potato cubes. Mix well and serve.
French Fried Potatoes.
Use small potatoes, cut into eighths lengthwise. Soak
in cold water for an hour or more. Take from water,
dry and fry in deep fat. The fat must not be too hot,
as the potato must cook as well as brown. Sprinkle
with salt and s^ve.
150 SCIENTIFIC COOKING.
Mill Creek Potatoes in Cream.
Wash, pare and cut into pieces not larger than peas.
Parboil in salted water for three or four minutes; drain
and put aside where they keep hot. For one quart of
potatoes use a pint of cream sauce made by recipe for
thin white sauce. Pour over potatoes, mix thoroughly,
and turn into double boiler. Pour one-half cup of
cream on top of potatoes, and place them on back of
stove where water in bottom of boiler will just simmer
for two or three hours. By this time they will have
absorbed the sauce and cream, and will be very de-
licious; served with steak or chops, or any place where
you would serve a creamed potato. — CJief of Mill Creek
House, Cincinnati.
Delmonico Escalloped Potatoes,
Cut raw potatoes in pieces size of peas. Parboil
in salted boiling water for about four minutes, drain
and mix with a pint of thin white sauce, to which one
teaspoon grated onion or onion juice has been added.
Mix well and taste for seasoning. Turn into a well-
buttered bake-dish, cover closely, and bake until sauce
is almost absorbed, but do not have oven hot enough
to brown. Ten minutes before you serve, sprinkle the
top with one cup grated cream cheese and buttered
crumbs✪ Delmonico Escalloped Potatoes. As soon as the cheese is melted and crumbs
brown, it is ready to serve.
Escalloped Potatoes.
Wash, pare and cut potatoes into thin slices. Put
layers in well-buttered baking-dish. Sprinkle Avith salt
and pepper, dredge with flour, and dot with bits of
butter. Repeat. Add hot milk or cold✪ Escalloped Potatoes until you can
VEGETABLES. 151
see it through the top layer; bake one hour or until the
potato is soft.
Potato Curls for Garnish.
Select long potatoes, wash and pare. Shape with
potato curler. Soak one hour in cold water. Drain
and dry between towels. Fry in deep fat. Sprinkle
with salt✪ Potato Curls for Garnish.
Hashed Browned Potatoes.
Chop five or six cold boiled potatoes very fine. Sea-
son with salt and pepper. Put into a frying-pan one-
fourth cup of fat; when hot, put in the potatoes and
heat quickly. Shape like omelet by pressing to one side
of pan. When well browned drain off the fat and turn
onto serving-dish. Two tablespoons of stock✪ Hashed Browned Potatoes are nice
mixed with the potatoes.
SWEET POTATOES.
Baked Sweet Potatoes,
Thoroughly wash and brush, and bake same as
white potatoes.
Mashed Sweet Potatoes.
Select potatoes of uniform size. Wash, pare, and
cook until tender. Press through ricer, season with
butter, salt and pepper, and moisten with hot milk✪ Mashed Sweet Potatoes.
Beat until very light and serve.
Candied Sweet Potatoes.
Wash, pare and cut into slices lengthwise. Sprinkle
with salt, and put in frying-pan one rounding table-
spoon of butter and one of lard, and lay the potatoes
in and stir them so they will all be coated with the fat.
152 SCIENTIFIC COOKING. ✪ Candied Sweet Potatoes
Page 70 · 7 recipe records on this page
Presented as published in 1911. 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
Fry three cups of potato cubes in deep fat and drain on paper. Cook one tablespoon onion in one tablespoon butter for two or three minutes, skim out the onion, and add three pimentos to butter. Cut pimentos in small pieces. When quite hot add the potato cubes. Mix well and serve.
French Fried Potatoes.
Use small potatoes, cut into eighths lengthwise. Soak in cold water for an hour or more. Take from water, dry and fry in deep fat. The fat must not be too hot, as the potato must cook as well as brown. Sprinkle with salt and serve.
Mill Creek Potatoes in Cream.
Wash, pare and cut into pieces not larger than peas. Parboil in salted water for three or four minutes; drain and put aside where they keep hot. For one quart of potatoes use a pint of cream sauce made by recipe for thin white sauce. Pour over potatoes, mix thoroughly, and turn into double boiler. Pour one-half cup of cream on top of potatoes, and place them on back of stove where water in bottom of boiler will just simmer for two or three hours. By this time they will have absorbed the sauce and cream, and will be very delicious; served with steak or chops, or any place where you would serve a creamed potato. — CJief of Mill Creek House, Cincinnati.
Delmonico Escalloped Potatoes,
Cut raw potatoes in pieces size of peas. Parboil in salted boiling water for about four minutes, drain and mix with a pint of thin white sauce, to which one teaspoon grated onion or onion juice has been added. Mix well and taste for seasoning. Turn into a wellbuttered bake-dish, cover closely, and bake until sauce is almost absorbed, but do not have oven hot enough to brown. Ten minutes before you serve, sprinkle the top with one cup grated cream cheese and buttered crumbs. As soon as the cheese is melted and crumbs brown, it is ready to serve.
Escalloped Potatoes.
Wash, pare and cut potatoes into thin slices. Put layers in well-buttered baking-dish. Sprinkle Avith salt and pepper, dredge with flour, and dot with bits of butter. Repeat. Add hot milk or cold until you can
see it through the top layer; bake one hour or until the potato is soft.
Potato Curls for Garnish.
Select long potatoes, wash and pare. Shape with potato curler. Soak one hour in cold water. Drain and dry between towels. Fry in deep fat. Sprinkle with salt.
Hashed Browned Potatoes.
Chop five or six cold boiled potatoes very fine. Season with salt and pepper. Put into a frying-pan onefourth cup of fat; when hot, put in the potatoes and heat quickly. Shape like omelet by pressing to one side of pan. When well browned drain off the fat and turn onto serving-dish. Two tablespoons of stock are nice mixed with the potatoes.
SWEET POTATOES.
Baked Sweet Potatoes,
Thoroughly wash and brush, and bake same as white potatoes.
Mashed Sweet Potatoes.
Select potatoes of uniform size. Wash, pare, and cook until tender. Press through ricer, season with butter, salt and pepper, and moisten with hot milk. Beat until very light and serve.
Candied Sweet Potatoes.
Wash, pare and cut into slices lengthwise. Sprinkle with salt, and put in frying-pan one rounding tablespoon of butter and one of lard, and lay the potatoes in and stir them so they will all be coated with the fat.
Records on this page
Duchess PotatoesDelmonico Escalloped PotatoesEscalloped PotatoesPotato Curls for GarnishHashed Browned PotatoesMashed Sweet PotatoesCandied Sweet Potatoes