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Classic
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page 189
the potatoes; stir with a fork, being careful not to break them; when hot add
the parsley, and cook 2 minutes longer.
Potatoes for every day in the week.
On Sunday, peel, steam and mash; add milk, butter and salt and then steam and
beat like cake batter until nice and light; the longer the better.--Monday,
baked potatoes in the skins; be sure to take them up when done, or they will be
wrinkled and watery; if not served immediately, do them up in a napkin and tie
close to keep hot.--Tuesday, peel them and bake with roast beef, cooking them
under the meat.--Wednesday, prepare in Kentucky style, (see below).--Thursday,
peel, steam and serve whole.--Friday, peel, cut in thin slices lengthwise,
sprinkle with pepper and salt, and fry on a griddle greased with butter or beef
drippings, and turn like pancakes.--Saturday, potatoes boiled in their jackets.
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