Other Recipes from Vegetables and Sundries.Vegetables And Sundries.
Potato Wall, Or Edging.
Peas Stewed With Oil.
Cabbage And Rice.
A Spring Dish.
Some Prefer The Eggs Poached.
Carrots Au Beurre.
Puree Of Vegetables.
Jerusalem Artichokes Fried.
Stewed Red Cabbage.
Mushrooms Au Naturel.
Dry Tomato Soup.
Savoury Cheese Cakes.
Maccaroni And Cheese.
MASHED POTATOES(Vegetables And Sundries.) - (The Jewish Manual)
Boil till perfectly tender; let them be quite dry, and press them
through a cullender, or mash and beat them well with a fork; add a
piece of butter, and milk, or cream, and continue beating till they
are perfectly smooth; return them to the saucepan to warm, or they may
be browned before the fire. The chief art is to beat them sufficiently
long, which renders them light.
Potatoe balls are mashed potatoes formed into balls glazed with the
yolk of egg, and browned with a salamander.
MASHED POTATOESOld potatoes may be used. Pare as many potatoes as required. Boil in
salt water, drain thoroughly when done and mash them in the pot with a
potato masher, working in a large tablespoon of butter and enough milk
to make them resemble dough, do not allow any lumps to form in your
dish. Garnish with parsley.
Browned Mashed PotatoesWhip up mashed potatoes with an egg-beater, add a few tablespoonfuls of
cream, the yolks of two eggs, a tablespoonful of butter, pepper and
salt. Cover with the whipped whites of the two eggs, bake until browned
and with a pancake knife transfer them to a hot dish and serve at once.
Baked Mashed PotatoesPrepare the mashed potatoes as shown in the preceding Number, put them
in a dish, smooth them over with a knife, put some bits of butter on the
top, and set them before the fire, turning them occasionally to brown
them equally all round.
Mashed Potatoes With LingLing is a kind of dried salt fish; it is cheaper than the ordinary sort
of salted codfish. It should be washed and well soaked in plenty of
tepid water for six hours before it is boiled in cold water; when taken
out of the pot it should be divided into large flakes, mixed with mashed
potatoes, and baked in a dish, as directed in the preceding Number.
Mashed Potatoes1/2 dozen large potatoes.
1 ounce fresh butter.
3 tablespoons milk.
1/2 teaspoon salt.
1/4 teaspoon pepper.
Wash and scrub the potatoes until perfectly free from dirt and mould,
bake them, and when done prick with a fork to allow the steam to escape,
then wipe with a cloth to remove any charred skin, etc. Have ready a
good-sized saucepan (enamelled for preference) in which the milk and
butter have been heated, halve the potatoes and squeeze them into it,
add salt and pepper (the latter should be omitted when being prepared
for children), then with a cook's fork beat backwards and forwards, then
round and round, until the whole mass is perfectly smooth and quite free
from lumps. Turn into a very hot vegetable dish, arrange in a pile and
mark prettily with a fork or knife, then place in the oven for two or
three minutes to re-heat.
Note.--Potatoes prepared in this way constitute an ideal diet. All the
valuable salts are retained instead of being thrown away in the water,
as when peeled before cooking, whilst the butter and milk supply the
fatty elements in which the potato is lacking. The colour also is good,
which is not the case when they are boiled in their skins, and the
taste is delicious.
Mashed PotatoesFor mashed potatoes the mother should tell the child to pick out the
imperfect ones, or those too large to bake, to be peeled and cut up.
Have her put them on in boiling salted water half an hour before
dinner-time, cook until perfectly tender, then drain and let steam dry.
After standing a few moments (in a hot place), have her mash them
thoroughly, first with an old-fashioned wooden masher until all the
lumps are removed, and then with a wire one. To each cupful of potato
add a teaspoonful of butter and a tablespoonful of hot milk. They should
be beaten up creamy with the wire beater, then turned out into a hot
covered dish, with a lump of butter in the center and a sprinkling of
pepper over the top, and served at once.
If dinner is delayed, however, and there is danger of their getting
cold, have her put them in a baking-dish or tin, smooth them nicely over
the top and set where they will keep warm. Then when needed, if she will
grate a little cheese over the top and put in the oven for a few minutes
to brown, she will find that they are even nicer than when first made.
The mashed potatoes left from dinner can be worked up with a little
cream and molded into small round cakes, to be fried brown next morning.
Viewed 3844 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Cocoa Nut Pudding.
Another Excellent Receipt.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
A Cherry Batter Pudding.
Cutlets In Brown Fricassee.
Pancakes For Children.
Passover Currant Fritters.
To Pickle Melon Mangoes.
To Roast Venison.
A Pound Cake.
|Home Made Cookies.ca|