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Classic
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page 172
Fried, cold, cooked potatoes may be fried by the same recipe, only slice them a
little thicker.
Remark.--Boiled or steamed potatoes chopped up or sliced while they are yet warm
never fry so successfully as when cold.
SCALLOPED POTATOES, (Kentucky Style.)
Peel and slice raw potatoes thin, the same as for frying. Butter an earthen
dish, put in a layer of potatoes, and season with salt, pepper, butter, a bit of
onion chopped fine, if liked; sprinkle a little flour. Now put another layer of
potatoes and the seasoning. Continue in this way till the dish is filled. Just
before putting into the oven, pour a quart of hot milk over. Bake three quarters
of an hour.
Cold boiled potatoesmay be cooked the same. It requires less time to bake them;
they are delicious either way. If the onion is disliked, it can be omitted.
STEAMED POTATOES.
This mode of cooking potatoesis now much in vogue, particularly where they are
wanted on a large scale, it being so very convenient. Pare the potatoes, throw
them into cold water as they are peeled, then put them in a steamer. Place the
steamer over a sauce-pan of boiling water, and steam the potatoesfrom twenty to
forty minutes, according to the size and sort. When the fork goes easily through
them, they are done; then take them up, dish, and serve very quickly.
POTATO SNOW.
Choose some mealy potatoesthat will boil exceedingly white; pare them, and cook
them well, but not so as to be watery; drain them, and mash and season them
well. Put in the sauce-pan in which they were dressed, so as to keep them as hot
as possible; then press them through a wire sieve into the dish in which they
are to be served; strew a little fine salt upon them previous to sending them to
table. French cooks also add a small quantity of pounded loaf sugar while they
are being mashed.
HASTY COOKED POTATOES.
Wash and peel some potatoes; cut them into slices of about a quarter of an inch
in thickness; throw them into boiling salted water, and, if of good quality,
they will be done in about ten minutes.
Strain off the water, put the potatoesinto a hot dish, chop them slightly, add
pepper, salt, and a few small pieces of fresh butter, and serve without loss of
time.
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