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(Vegetables) - (The International Jewish Cook Book)

Take as many potatoes as are needed; when done, cut off one end and take
out inside; mash this and mix with it one tablespoon of butter, a sprig
of parsley, pepper, salt, and enough milk to make quite soft. Put back
in tine potato skins and brown in oven and serve very hot.
If so desired the open end of each may be dipped in beaten egg before
being put in oven.

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Dutch Stuffed Potatoes.

Cut some slices of brown bread into fingers half an inch thick; spread
with butter. Mix some Russian caviare with lemon-juice to taste and a
tablespoonful of finely chopped shallots. Spread the fingers with the
mixture and place an oyster in the centre of each. Sprinkle with salt
and a pinch of paprica. Serve. Garnish with thin slices of lemon
and parsley.

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Mix 1/3 cup grated American cheese with creamed potatoes. Put into
baking dish, cover with buttered bread crumbs and grated cheese, and
bake in oven until brown.

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Stuffed Potatoes

Cold baked potatoes will be converted at once into stuffed potatoes, and
put aside for rewarming. Two cold boiled potatoes will make a comfortable
dish of hashed browned potatoes, or may be served with cream sauce or au

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Stuffed Potatoes

Bake handsome, uniform potatoes, cut off the tops with a sharp knife,

take out the inside. Add to the scraped potato, butter, milk, pepper,

salt and a little grated cheese, fill the empty shells and heap above

the top. Grate a little cheese over this and set in the oven to brown.

Serve hot.

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Stuffed Potatoes

Bake some medium-sized potatoes; when done cut in half lengthwise, scoop

out the inside, taking care not to break the skin. Mash the potato

smooth and fine with butter and a little milk, season with salt and

pepper to taste, heat thoroughly, fill the skins, brush the tops over

with melted butter, brown in the oven and serve.

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Stuffed Potatoes

Wash good sized potatoes. Bake them and cut off tops with a sharp knife,

and with a teaspoon scoop out the inside of each potato. Put this in a

bowl with two ounces of butter, the yolks of two eggs, salt to taste,

pepper and sugar.

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Stuffed Potatoes

8 good-sized potatoes.

20 button mushrooms.

2 hard-boiled eggs.

1 teaspoon salt.

1 teaspoon sweet herbs.

2 ounces butter.

1 tablespoon minced parsley.

1 tablespoon milk or cream.

2 tablespoons bread crumbs.

1/2 teaspoon pepper.

1 egg.

Wash the potatoes well and boil them gently in their skins for fifteen

minutes, lift them carefully out and place on one side to cool. Mix

together all the ingredients for the stuffing, cut the potatoes

carefully in half, scoop out the centres with a sharp pointed knife and

fill the hollow places with the mixture. Remove the skins, and brush

over the divided parts of the potatoes with egg, join again and bind

with thread if necessary, place in a baking tin with the butter, which

has been previously melted, and bake in a hot oven twenty or thirty

minutes. Serve with white sauce Nos. 184 or 185.

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Stuffed Potatoes

Another way.

6 medium-sized potatoes.

3 tablespoons fine bread crumbs.

2 teaspoons sage.

1/2 teaspoon salt.

1/2 teaspoon pepper.

2 onions.

1 tablespoon cooked rice.

1 egg.

1 ounce butter.

Proceed as in previous recipe, substituting this stuffing. Take care to

well brown the potatoes on both sides by turning them in the tin, and

serve apple sauce as an accompaniment, also brown sauce No. 177.

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Stuffed Potatoes

If it is necessary to keep them any length of time, cut off the end of

each potato, scrape out the inside, season with salt, pepper, a little

butter, a small quantity of cream and to every three potatoes one egg,

the white beaten stiff. After whipping up light put back in the shells,

where they will keep warm. Just before sending to the table, put in the

oven for a few moments, until they puff up and brown at the ends.

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