Recipes Of The Past: Potatoes

Showing posts with label Potatoes. Show all posts

Showing posts with label Potatoes. Show all posts

POTATO SOUP III (Very Economical)

Author: Top of the Rock Astronaut / Labels: Potatoes, Soup

INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of bread, 6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots, a teacupful of rice, a teaspoonful of salt, and half that of pepper, and 2 quarts of water.

Mode.--The water must be completely boiling before anything is put into it; then add the whole of the ingredients at once, with the exception of the rice, the salt, and the pepper. Cover, and let these come to a brisk boil; put in the others, and let the whole boil slowly for an hour, or till all the ingredients are thoroughly done, and their several juices extracted and mixed.

Time.--2-1/2 hours.

Sufficient for 8 persons.

Seasonable in winter.

POTATO SOUP I

Author: Top of the Rock Astronaut / Labels: Potatoes, Soup

INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry,pepper and salt to taste, 2 quarts of medium stock.

Mode.--When the potatoes are boiled, mash them smoothly, that no lumps remain, and gradually put them to the boiling stock; pass it through a sieve, season, and simmer for 5 minutes. Skim well, and serve with fried bread.

Time.--1/2 hour.

Seasonable from September to March.

Sufficient for 8 persons.

RICH CREAMED POTATOES

Author: Top of the Rock Astronaut / Labels: Potatoes

One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice, better if boiled the day before. Melt butter in a saucepan, add potatoes and seasoning, cover and cook a minute, uncover, stir well, cover and cook another minute. Then add milk to cover well, and cook very slowly for forty-five minutes, keeping saucepan covered. These need watching, but are delicious; nice for Sunday night supper.

POTATOES ON HALF SHELL

Author: Top of the Rock Astronaut / Labels: Potatoes

Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls butter, whites of two eggs, salt and pepper. Cut slice from top, scoop out inside, mash, add seasoning, then the whites of the eggs well beaten. Refill and bake from five to eight minutes in hot oven. A little grated cheese can be sprinkled on them.

POTATOES O'BRIEN

Author: Top of the Rock Astronaut / Labels: Potatoes

Boil with skin on, allow them to stand until perfectly cold. Peel and chop fine and use Spanish peppers and salt, cream and butter. If you wish to brown, don't use cream, just fry slowly in butter.

POTATO CROQUETTES

Author: Top of the Rock Astronaut / Labels: Potatoes

Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth teaspoonful celery salt, one teaspoonful finely chopped parsley, two tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a few drops of onion juice. Mix the above ingredients, beat until light, shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot. Finely chopped almonds are a pleasant addition.

POTATOES AU GRATIN

Author: Top of the Rock Astronaut / Labels: Potatoes

First prepare your white sauce of one-half pint milk, one tablespoonful butter, two tablespoonfuls flour. Cream butter and flour and add to boiling milk. Cook about ten minutes in double boiler. Slice or chop cold boiled potatoes, put in baking dish. One layer of potatoes. Cover thickly with layer of white sauce and grated cheese. Season with salt, pepper, mustard and cayenne pepper to suit taste. Put in other layers in same manner and bake twenty minutes.

LYONNAISE POTATOES

Author: Top of the Rock Astronaut / Labels: Potatoes

One pint cold potatoes cut in dice and seasoned with salt and pepper. Fry one scant tablespoonful of onion in one heaping tablespoonful of butter, add the potatoes, stir with a fork until the potatoes absorb the butter, add one teaspoonful chopped parsley. Three pints of boiling water, one-half teaspoonful salt. All vegetables should be put in boiling water.

KALE CANNON

Author: Top of the Rock Astronaut / Labels: Potatoes

Take ten or twelve good-sized potatoes, peel and boil in salt water, add a large bunch of parsley previously washed and drained, and a pinch of baking soda. When the parsley is done, which will be in ten or fifteen minutes, take it up and lay it in a plate, drain it well and chop it, leaving out the stems. Chop fine one onion; when the potatoes are cooked place them at the back of the stove with a cloth and the lid over them; mash them, adding the onions as quickly as possible as the hot potatoes cook it, add a little pepper and salt and about one-half cup of hot milk with a lump of butter melted in it. Mix all together, serve with a little butter with each helping. This is sometimes made with kale, hence its name.

HASHED BROWN POTATOES

Author: Top of the Rock Astronaut / Labels: Potatoes

Boil about one quart potatoes, drain and sprinkle with one teaspoonful salt and a little pepper. Add one teaspoonful chopped parsley and a few drops of onion juice, brown one heaping tablespoonful butter, add one tablespoonful flour and gradually one cup hot water. Salt and pepper to taste. Add potatoes, and cook about five minutes, or until they have absorbed nearly all the sauce. Butter a saute pan, add the potatoes and cook until light brown. Turn over like an omelet. Potatoes must not be chopped until cold.

POTATO SOUP

Author: Top of the Rock Astronaut / Labels: Potatoes, Soup

To one gallon of water add six large potatoes chopped fine, one teacupful rice, butter the size of an egg, one tablespoonful flour. Work butter and flour together and add one teacupful sweet cream just before taking from the fire. Boil one hour.

POTATO ROLLS

Author: Top of the Rock Astronaut / Labels: Baked, Potatoes

Two cups hot mashed potatoes (four cups of sliced potatoes make about two cups of mashed potatoes), one scant cup lard, two tablespoonfuls of sugar, two teaspoonfuls salt, three well-beaten eggs. Mix all well together and have it lukewarm, then add one-half cake of yeast, which has been soaked in a cup of lukewarm water for twenty minutes. Let rise two hours in a warm place; work up (not too stiff) with flour; rise again. When very light, roll thin on a biscuit-board, cut with a cutter, put in pan, rise again, and bake in a very hot oven. This will make about sixty rolls.

Potatoes Gruyere

Author: Top of the Rock Astronaut / Labels: Potatoes

Allow 1 large potato for each person. Wash and bake in a hot oven, then open and scoop into a heated bowl. Mash and for each potato, add ½ a teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste, and the stiffly whipped whites of three eggs for ½ a dozen potatoes. Beat well, turn into a pastry bag and press out in heaps on a buttered pan. Brush with beaten egg yolk and brown in a quick oven.

Hot Potato Salad

Author: Top of the Rock Astronaut / Labels: Potatoes

Fry two slices of bacon in a pan until all the fat is fried out, then add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a platter; slice 6 hot potatoes in slices and pile in the centre; pour the bacon fat and vinegar over, sprinkle salt and pepper over, and chopped parsley. Serve with sausage.

Potato Puff

Author: Top of the Rock Astronaut / Labels: Potatoes

Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all hard. Pile high on a dish; put into the oven to color and become light.

Potato Chowder

Author: Top of the Rock Astronaut / Labels: Chowder, Potatoes

Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped onion and 2 slices of bacon cut into small pieces, fry until a light brown. Put the potatoes, bacon and onion, a little chopped parsley, salt and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or 20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter and flour, add to the rest and stir carefully until it boils.

Potato Croquettes

Author: Top of the Rock Astronaut / Labels: Potatoes

Four mashed potatoes, season highly with pepper and salt, butter and chopped parsley. Beat very well. Roll into balls, egg and bread crumb them and fry in boiling lard.

Potato Salad

Author: Top of the Rock Astronaut / Labels: Potatoes, Salad

Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes; add half a pint of finely chopped small onions, a tablespoonful of finely chopped parsley, a teaspoonful each of salt and pepper. Mix a teacupful of chicken broth, four tablespoonfuls each of oil and vinegar, and toss up lightly with the potatoes, so as to break them as little as possible. Serve on lettuce leaves and garnish with slices of beets cut in shapes or hard boiled eggs sliced.

Potato Border with Meat Filling

Author: Top of the Rock Astronaut / Labels: Potatoes

Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and pepper and 2 well-beaten eggs. Butter a border mould and pack the potato in it. Let this stand for fifteen minutes, then turn out on a dish and brush over with a well-beaten egg. Brown in the oven and fill with any kind of meat cut into blocks and seasoned well; cook in either a white or brown sauce.

Spanish Potatoes

Author: Top of the Rock Astronaut / Labels: Potatoes

Take two cups of mashed potato, form into balls, dip them into beaten egg, then into bread crumbs; fry in deep fat, stick a piece of the green stem of parsley into each one.

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