Remove the centers from six large parboiled onions and
mince these with six mushrooms, two tablespoonfuls of sausage
meat, a cupful of breadcrumbs, four tablespoonfuls of capers,
two pickled gherkins, and a little herbs, pepper, and salt to
taste. Stir in about half a cupful of stewed tomatoes✪ Stuffed Onions, fill the
onions carefully with the mixture and bake for twenty min-
utes. Any white savory sauce may be served with this dish.
140 STANDARD COOKERY.
To Mash Potatoes.
To six good-sized cooked potatoes allow one ounce of butter,
two tablespoonfuls of cream, milk and cream mixed, or all
milk. Salt and white pepper. Put the potatoes through a
masher, melt the butter in the milk and cream, and beat
thoroughly well together and make hot.
New Potatoes.
Place the potatoes in a bowl of cold water, and leave them
for a few minutes; then rub or scrape off the skin. Place in
cold water in a saucepan with some salt and sprig of mint,
and boil gently for twenty minutes, drain and dry. Put into the
dish with a tiny piece of butter on each potato.
Curried Potatoes.
Slice some hot boiled potatoes, and pour over them a curry
sauce.
Little Potato Pies.
Mash some potato with plenty of egg sauce, flavor with
salt and pepper, add either grated cheese, two tablespoonfuls
of tomato puree or the same quantity of onion puree. Place
in little fireproof china pans and bake until top is lightly
browned.
Stuffed Potatoes.
Bake the required number of large potatoes, all of a size
and shape. Cut off a slice lengthwise and scoop out most
of the interior. Mash this removed portion with plenty of
egg sauce and season with salt and 'pepper. Pipe the edges
of the potato cases with mashed potato and make thoroughly
hot.
Souffle Potatoes.
Wash some large potatoes, and bake them without removing
the skins until they are thoroughly cooked. Cut a small piece
off the top of each, and with the handle of a teaspoon scoop
out the inside; mash this carefully with a fork, or pass it
through a potato masher; add a little milk, a piece of butter,
and season with pepper and salt; beat the potato until it is
light and creamy. Fill the skins with the mixture. When
ready put the potatoes on a baking sheet, and place in a quick
oven for ten or fifteen minutes.
A Savory Potato Dish.
Rub a fireproof china dish with onion, then butter it, and
STANDARD COOKERY. 141
sift breadcrumbs lightly over. Slice some cold boiled potatoes
into this, place a few bits of butter over, a seasoning of white
pepper and salt, and a few white breadcrumbs. Repeat this
until the dish is full, then cover with fine breadcrumbs to
which has been added one-fourth of the quantity of grated
cheese. Bake for twenty minutes in a quick oven, and serve
with finely-chopped capers scattered over.
Potato and Tomato Savory.
Take some cold cooked potatoes and cut in slices; peel the
same quantity of tomatoes; remove the hard center. Arrange
in alternate layers in a stewpan in which three ounces of but-
ter has been melted, and sprinkle with pepper, salt, and pars-
ley. Cook gently for ten minutes, stirring now and then.
When thoroughly hot, serve with croutons of fried bread.
Potatoes and Eggs Au Gratin.
Page 98 · 1 recipe record on this page
Presented as published in 1912. 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
Remove the centers from six large parboiled onions and mince these with six mushrooms, two tablespoonfuls of sausage meat, a cupful of breadcrumbs, four tablespoonfuls of capers, two pickled gherkins, and a little herbs, pepper, and salt to taste. Stir in about half a cupful of stewed tomatoes, fill the onions carefully with the mixture and bake for twenty minutes. Any white savory sauce may be served with this dish.
To Mash Potatoes.
To six good-sized cooked potatoes allow one ounce of butter, two tablespoonfuls of cream, milk and cream mixed, or all milk. Salt and white pepper. Put the potatoes through a masher, melt the butter in the milk and cream, and beat thoroughly well together and make hot.
New Potatoes.
Place the potatoes in a bowl of cold water, and leave them for a few minutes; then rub or scrape off the skin. Place in cold water in a saucepan with some salt and sprig of mint, and boil gently for twenty minutes, drain and dry. Put into the dish with a tiny piece of butter on each potato.
Curried Potatoes.
Slice some hot boiled potatoes, and pour over them a curry sauce.
Little Potato Pies.
Mash some potato with plenty of egg sauce, flavor with salt and pepper, add either grated cheese, two tablespoonfuls of tomato puree or the same quantity of onion puree. Place in little fireproof china pans and bake until top is lightly browned.
Stuffed Potatoes.
Bake the required number of large potatoes, all of a size and shape. Cut off a slice lengthwise and scoop out most of the interior. Mash this removed portion with plenty of egg sauce and season with salt and 'pepper. Pipe the edges of the potato cases with mashed potato and make thoroughly hot.
Souffle Potatoes.
Wash some large potatoes, and bake them without removing the skins until they are thoroughly cooked. Cut a small piece off the top of each, and with the handle of a teaspoon scoop out the inside; mash this carefully with a fork, or pass it through a potato masher; add a little milk, a piece of butter, and season with pepper and salt; beat the potato until it is light and creamy. Fill the skins with the mixture. When ready put the potatoes on a baking sheet, and place in a quick oven for ten or fifteen minutes.
A Savory Potato Dish.
Rub a fireproof china dish with onion, then butter it, and
sift breadcrumbs lightly over. Slice some cold boiled potatoes into this, place a few bits of butter over, a seasoning of white pepper and salt, and a few white breadcrumbs. Repeat this until the dish is full, then cover with fine breadcrumbs to which has been added one-fourth of the quantity of grated cheese. Bake for twenty minutes in a quick oven, and serve with finely-chopped capers scattered over.
Potato and Tomato Savory.
Take some cold cooked potatoes and cut in slices; peel the same quantity of tomatoes; remove the hard center. Arrange in alternate layers in a stewpan in which three ounces of butter has been melted, and sprinkle with pepper, salt, and parsley. Cook gently for ten minutes, stirring now and then. When thoroughly hot, serve with croutons of fried bread.
Potatoes and Eggs Au Gratin.
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Stuffed Onions