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(Vegetables) - (The International Jewish Cook Book)

Potatoes are valuable articles of food and care should be taken in
cooking them. The most economical method is to cook them in their
"jackets" as there is not nearly as much waste of potato or of the salts
that are valuable as food.
Potatoes should be well brushed and put on to boil in a saucepan of
boiling water; they should continue boiling at the same degree of heat
until they are done, when a fork will easily pierce them. This will take
from twenty-five to thirty minutes. Drain, draw the saucepan to a low
flame, place a clean cloth folded over the top of the saucepan and press
the lid down over it. This dries the potatoes and makes them a good
color. Hold the potatoes in a cloth and peel them, then reheat for one
minute and serve.
New potatoes, if well brushed or scraped do not require peeling.

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Sweet Potatoes

Take six good sized sweet potatoes and boil until nearly done. Then
peel them and roll in melted butter, lay in a buttered baking pan.
Sprinkle with brown sugar and bake until done.

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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.

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Take a shoulder of mutton--must be young and tender--wash the meat well
and dry with a clean towel. Rub well with salt, ginger and a speck of
pepper, and dredge well with flour. Lay it in a covered roasting-pan.
Put a few pieces of whole mace and a few slices of onion on top; pour a
cup of water into the pan. Cover it up tight and set in a hot oven to
roast, basting frequently. Allow twenty minutes to the pound for
roasting mutton; it should be well done. Add more water if necessary
(always add hot water so as not to stop the process of boiling), skim
the gravy well and serve with currant or cranberry jelly. Pare potatoes
of uniform size and wash and salt them about three-quarters of an hour
before dinner. Lay the potatoes in pan around the roast and sprinkle
them with salt and return to the oven to roast. Let them brown nicely.
Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. In the meantime
pare and cut up the carrots, add these and cover up again. Pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before dinner. Cover up again, and when done,
make a sauce as follows: Skim off about two tablespoons of fat from the
mutton stew, put this in a spider and heat. Brown a tablespoon of flour
in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and Stew until ready to serve.
White turnips may be used instead of carrots.

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To serve twenty people one-half peck of potatoes is required.

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Peel six or eight potatoes, and put them on in boiling water to which
has been added one teaspoon of salt. Boil as above.
The saucepan used for cooking potatoes should be used for no other

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Select fine, smooth potatoes and boil them about twenty minutes. Drain
off the water, remove the skins and pack in a buttered dish. Lay a small
piece of butter on each potato, sprinkle with salt and pepper, and
sprinkle fine bread crumbs over all, with a few tablespoons of cream.
Bake until a nice light brown. Serve in the same dish. Garnish with

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Wash large potatoes and bake in a quick oven until soft, which will take
about three-quarters of an hour. This is the most wholesome way of
cooking potatoes.

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Brush and scrape off all the skin of six potatoes and boil for half an
hour in salted boiling water, drain, salt and dry for a few minutes, and
then pour melted butter over them and sprinkle with chopped parsley.

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Old 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.

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Grease a pan with butter. Choose the potatoes that are so big or
misshapen you wouldn't want to use them for boiling or baking. Cut them
in thin slices. Spread them in the pan in a layer an inch thick.
Sprinkle with pepper and salt to taste. Dot with butter here and there,
perhaps a half teaspoon for each layer. Four or six bits of butter
should be sprinkled over each layer. Repeat the layers of the raw
potatoes until the pan is full. Cover them with milk. Place in the oven
and cook for one hour.

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