Other Recipes from VEGETABLESSalad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
To Boil Rice
Artichokes (french Or Globe)
Sour Buttered Beets
PurÉe Of Celeriac
Cauliflower With Brown Crumbs
POTATO PUFF(Vegetables) - (The International Jewish Cook Book)
Take two cups of cold mashed potatoes and stir into them one tablespoon
of melted butter, beating to a white cream before adding anything else.
Then put with this two eggs beaten extremely light, one cup of cream,
and salt to taste. Beat all well and pour into a deep dish, and bake in
a quick oven until it is nice and brown. If properly mixed, it will come
out of the oven light, puffy, and delectable.
BOHEMIAN POTATO PUFFPare, wash and boil potatoes until soft enough to mash well. Drain off
nearly all the water, leaving just a little; add one teaspoon of salt
and return to the stove. It is better to boil the potatoes in salt water
and add more salt if necessary after mashing. Sift one-half cup of flour
into the potatoes after returning to the fire and keep covered closely
for about five minutes. Then remove from the stove and mash them as hard
as you can, so as not to have any lumps. They must be of the consistency
of dough and smooth as velvet. Now put about two tablespoons of
drippings or goose-fat in a spider, chop up some onions very fine and
heat them until they become a light-brown, take a tablespoon and dip it
in the hot fat and then cut a spoonful of the potato dough with the same
spoon and put it in the spider, and so on until you have used all. Be
careful to dip your spoon in the hot fat every time you cut a puff. Let
them brown slightly.
POTATO PUFF1/2 lb. Cold Potatoes--1d.
1 oz. Butter
1 gill Milk--1d.
Time--Half an Hour
Mash the potatoes, beat the butter to a cream, then beat in the eggs,
pepper, salt, and milk. Stir up the potatoes, pour into a buttered
pie-dish, and bake for about half an hour. Serve hot.
Dutch Sweet Potato Puff.Boil some fine noodles in salted water for ten minutes; let drain.
Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with
the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a
pinch of cinnamon and the whites of the eggs beaten to a froth. Put in
a well-buttered pudding-dish and bake until brown. Serve hot with
Irish Potato Puffs.Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
cup of milk. Dip the slices of bread in the beaten eggs and fry until
brown on both sides. Cover with pulverized sugar; sprinkle with
cinnamon and some finely chopped nuts. Serve hot.
Potato PuffCold mashed potatoes may be made into croquettes by adding to each pint
four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful
of chopped parsley, a teaspoonful of grated onion, a quarter of a
teaspoonful of pepper; stir over the fire until the mixture is thoroughly
heated; form into cylinder-shaped croquettes, dip in egg and rolled bread
crumbs and fry in smoking hot fat. Potato croquettes are more difficult to
fry than meat croquettes; the fat must be at least 365 degrees (Fahr.) and
the rolling carefully done.
Potato PuffMISS CORDELIA JACKSON.
Take two cupfuls of cold mashed potato, and stir into it six
teaspoonfuls of melted butter, beating to a white cream before adding
anything else. Then put with this two eggs, whipped very light and a
teacupful of cream or milk, salting to taste. Beat all well, pour into a
deep dish, and bake in a quick oven until it is nicely browned. If
properly mixed it will come out of the oven light, puffy and delectable.
29 Potato PuffBeat 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 PuffsBake four large potatoes and put them through potato ricer. Season with
butter, salt and white pepper and add one half teaspoon of Armour's
Extract of Beef. Beat into this the stiffly beaten white of one egg.
Mold this well and roll out on molding board. Cut into cakes and place
on buttered sheet. Bake in hot oven until a golden brown. Serve on
platter with meat, garnished with cress or parsley. MISS S. MAY KIMBALL,
7 TAHANTO ST., CONCORD, N. H.
Potato PuffTwo cupfuls of smoothly mashed boiled or baked potatoes, two
tablespoonfuls of melted butter, two well-beaten whites of eggs, a
cupful of sweet cream or rich milk. Stir the melted butter into the
potato, then add the eggs and cream, season with salt and pepper, turn
into a buttered baking dish, bake in a quick oven and serve in the dish
in which it is baked.
Potato PuffersPeel and grate 8 large potatoes, one onion, mix at once with two or
three eggs (before potatoes have time to discolor). Have spider very hot
with plenty of hot fat.
Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then
turn and fry second side. Serve immediately with apple sauce or stewed
fruit of any kind.
Viewed 2228 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Fillet De Sole À La Creole
CafÉ À La GlacÉ
Baba À La Parisienne
Chicken À La Italienne
Boned Smelts, SautÉd
Eggs À La Mexicana
Fillet Of Sole À La Mouquin
SautÉd Cornmeal Mush
Gansleber PurÉe In Sulz
Anchovy CanapÉs With Tomatoes
Sweet EntrÉe Of Ripe Peaches
|Home Made Cookies.ca|