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(Vegetables) - (The International Jewish Cook Book)

Take cold mashed potatoes or cold baked or boiled potatoes that have
been mashed and seasoned; roll into balls, dusting the hands well with
flour first. Flatten into cakes and sauté in butter, or place on a
buttered tin with a small piece of butter on the top of each and bake in
a hot oven until golden brown.

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Made just as pancakes, only baked in the oven in a long cake pan with
plenty of butter or drippings under and above.

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1 cup of boiled mashed potatoes.
1 cup sweet milk.
1 cup water in which 1 Fleischman yeast cake was dissolved.
2 cups soft A sugar.
1/2 cup butter and lard mixed.
2 eggs.
A little salt.
About 7 cups of flour.
Cream the sugar, butter and eggs together. Add mashed potatoes, milk
and cup of water containing yeast, alternately with the flour, until
about 7 cups of flour have been used, making a dough as stiff as can
be stirred with a spoon. Stand, covered, in a warm place by the range
until morning. These should be set to rise about nine o'clock in the
evening. The following morning take pieces of the dough, on a
well-floured bake board; roll about one inch thick, to fit in pie
tins, place in pie tins to raise; when doubled in bulk spread with
melted butter and sprinkle sugar thickly over top and bake in a
moderately hot oven until lightly browned on top. This quantity of
dough makes six cakes.
Instead of brushing the cakes with above mixture, place in a bowl 1/2
cup of soft A sugar, 1/2 cup flour, a tiny pinch of salt and baking
powder each and 2 tablespoonfuls of butter (not melted), mix all
together as crumbly as possible, then the crumbs were sprinkled
thickly over tops of cakes, which had been brushed with a mixture of
milk and sugar. Place cakes in oven when raised; bake 20 minutes.
This recipe was given Mary by an old "Bucks County" cook, noted for
the excellence of her raised cakes.

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1 cup hot mashed potatoes.
1-1/2 cups sugar.
1 scant cup butter and lard.
1 cup home-made yeast or 1 yeast cake dissolved in 1 cup
lukewarm water.
3 eggs.
At 5 o'clock in the afternoon set to rise the following: One cup of
sugar and one cup of hot mashed potatoes; when lukewarm add one cup of
flour and one cup of yeast; beat all together, stand in a warm place
to rise and at 9 o'clock in the evening cream together 1 cup of a
mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt;
add the sponge and beat well. Stir as stiff as you can stir it with a
large spoon, cover, set in a warm place to rise until morning, when
roll out some of the dough into cakes about one inch thick, put in pie
tins to rise, and when light, make half a dozen deep impressions on
top of each cake with the forefinger, spread with melted butter and
strew light-brown sugar thickly over top, or mix together 1 cup sugar,
butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling
water, beat well and spread the mixture on cakes just before placing
in oven. Bake the cakes about 20 minutes in a moderate oven. This is a
very old recipe used by Aunt Sarah's grandmother, and similar to the
well-known German cakes called "Schwing Felders."

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1 cup freshly-boiled mashed potatoes.
1 cup scalded sweet milk.
1 cup sugar.
Flour about 6 cups.
1 cake Fleischman's yeast.
2 eggs.
1/2 cup butter and lard mixed.
1/2 cup potato water.
At 7 o'clock in the morning Mary mixed a sponge consisting of a cup of
mashed potatoes, 1 cup scalded milk, 1/2 cup sugar, 1-1/2 cups of
flour and the cake of Fleischman's yeast, dissolved in half a cup of
lukewarm potato water. This was set to rise in a warm place near the
range for several hours until light. Then she creamed together 1/2 cup
of sugar, 2 eggs and 1/2 cup of butter and lard, or use instead the
"Substitute for Butter." Added the creamed sugar, butter and eggs to
the well-risen sponge and about 4-1/2 cups of flour. Sift a couple of
tablespoons of flour over top of sponge, and set to rise again about
1-1/2 hours. When light, take cut pieces of the sponge on a
well-floured bread-board, knead for a minute or two, then roll out
with a rolling-pin inlo pieces about one inch thick, place in
well-greased small pie tins, over which a dust of flour has been
sifted, set to rise about 1-1/2 hours. When light and ready for oven
brush top with milk, strew crumbs over or brush with melted butter and
strew sugar over top; after punching half dozen holes in top of each
cake, bake in a moderately hot oven from 20 to 25 minutes until a rich
brown, when cakes should be baked. Five potato cakes may be made from
this sponge, or four cakes and one pan of biscuits if preferred. Use
soft "A" sugar rather than granulated for these cakes, and old
potatoes are superior to new. Or when these same cakes were raised,
ready to be placed in the oven, Mary frequently brushed the tops of
cakes with melted butter, strewing over the following: 1 cup of flour
mixed with 1/2 cup of sugar and yolk of 1 egg, and a few drops of
vanilla. This mixture rubbed through a coarse sieve and scattered over
cakes Mary called "Streusel Kuchen."

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Potato Cakes

Roast or bake mealy potatoes, as they are drier and lighter when done

that way than boiled; peel them, and beat them in a mortar with a little

cream or melted butter; add some yolks of eggs, a little sack, sugar, a

little beaten mace, and nutmeg: work it into a light paste, then make it

into cakes of what shape you please with moulds. Fry them brown in the

best fresh butter; serve them with sack and sugar.

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