|
Classic
Cook Books
< last page | next page >
page 291
then in the crackers, and fry in butter till a light brown, or drop in boiling
lard. This is a nice way to cook old potatoes.--Mrs. C. F.
MASHED POTATOES.
Pare and boil till done, drain, and mash in the kettle until perfectly smooth;
add milk or cream, and butter and salt; beat like cake with a large spoon, and
the more they are beaten the nicer they become. Put in a dish, smooth, place a
lump of butter in the center, sprinkle with pepper;
or add one or two eggs, pepper, mix thoroughly, put in baking dish, dip a knife
in sweet milk, smooth over, wetting every part with milk, and place in a hot
oven twenty minutes.
NEW POTATOES.
Wash, scrape, boil ten minutes, turn off water, and add enough more, boiling
hot, to cover, also add a little salt; cook a few moments, drain, and set again
on stove, add butter, salt, and pepper, and a little thickening made of two
table-spoons flour in about a pint of milk; put on the cover, and, when the milk
has boiled, serve.
Or, when cooked and drained, put in a skillet with hot drippings, cover, and
shake till a nice brown.
POTATO CAKES.
Mix thoroughly with cold, mashed potatoes left from dinner, the well-beaten yolk
of an egg; make into cakes as you would sausages, place in skillet with a
table-spoon hot ham or beef drippings, cover tightly, and, in five minutes, when
lower side is browned, turn, remove cover, fry until the other side is a nice
brown; serve hot. Make up after dinner ready for frying for breakfast.
POTATO CAKES.
Grate eight raw Irish potatoes, add salt, two well-beaten eggs, and half cup
flour; roll in cakes with a spoon, and fry in butter.--Susie Nixon, Selma,
Alabama.
POTATOES IN JACKETS.
Bake as many potatoes as are needed; when done, take off a little piece from one
end to permit them to stand, from the other
< last page | next page >
Classic
Cook Books
|
