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Classic
Cook Books
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page 145
STEWED POTATOES
Pare, cut in dice, and soak in cold water 1/2 hour; stew in enough hot salted
water to cover them; before taking up, and when they are breaking to pieces,
drain off the water, and pour in a cup of rich milk and butter the size of a
hen's egg; boil 3 minutes, stirring well; roll the butter in flour, add a little
salt and pepper, boil up well, and turn into a hot dish.
STUFFED POTATOES
Take large potatoes, bake until soft; cut a round piece off the top of each;
scrape out the inside very carefully so as not to break the skin, and set aside
the empty cases; mash the inside very smoothly, working into it while hot some
butter and cream, about a teaspoon of each for every potato; season with salt
and pepper, with a good pinch of cheese grated for each; work it very soft with
cream and put into saucepan to heat, stirring hard to prevent burning; when
scalding hot, stir in one well-beaten egg for six large potatoes; boil up once;
fill the skins with the mixture and return them to the oven for 3 minutes;
arrange in pretty napkin with caps uppermost; cover with fold of napkin; stand
them up in something while heating.
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Classic
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