Potato Croquettes
MRS. J. G. SCOTT.
Take two cupfuls of cold mashed potatoes, beat up with two
tablespoonfuls of melted butter and three eggs, make into rolls, cover
with cracker dust, or bread crumbs and fry.
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Pot Roast Old Style
Take a piece of fresh beef, about five or six pounds, not too fat. Put into a pot with just enough water to cover it. Set over a slow fire and let stew an hour, then add salt and pepper. Stew until tender, putting in a little onion if liked. Let nea... Pot Roast With Garlic And Rosemary
(Arrosto morto coll'odore dell'aglio e del ramerino) Cook the meat as above, but add a clove of garlic and one or two bunches of rosemary in the saucepan. When serving the roast rub the gravy through a sieve without pressing and surround the meat ... Potage
Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, a little mace and whole pepper, and a handful of salt. When the meat is boiled to rags or to a very strong broth, strain it through a hair sieve, and when it is cold, take off t... Potage Parmentier
Cook the well-washed, white stalks of two or three leeks, sliced lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to remain over the fire for five or six minutes, or until slightly colored. Add four large potatoes, pared and sliced,... Potato And Celery Balls
1 pound mashed potatoes. 1 middling-sized head of celery. 1 ounce butter or frying oil. 1/2 teaspoon salt. A little pepper. Wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the... Potato Balls
Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried brea... Potato Balls
Pound some boiled potatoes in a mortar, with the yolks of two eggs, a little pepper, and salt; make them in balls about the size of an egg; do them over with yolk of egg and crumbs of bread; then fry them of a light brown for table; five balls for a... Potato Biscuit
Boil mealy potatoes very soft, peel and mash them. To four good-sized potatoes, put a piece of butter, of the size of a hen's egg, a tea-spoonful of salt. When the butter has melted, put in half a pint of cold milk. If the milk cools the potatoes, p... Potato Bread
Boil the potatoes very soft, then peel and mash them fine. Put in salt, and very little butter--then rub them with the flour--wet the flour with lukewarm water--then work in the yeast, and flour till stiff to mould up. It will rise quicker than comm... Potato Bread
Take good, mealy boiled potatoes, in the proportion of one-third of the quantity of flour you propose to use, pass them through a coarse sieve into the flour, using a wooden spoon and adding enough cold water to enable you to pass them through readi... Potato Bread
Boil a quantity of potatoes; drain them well, strew over them a small quantity of salt, and let them remain in the vessel in which they were boiled, closely covered, for an hour, which makes them mealy: then peel and pound them as smooth as flour. A... Potato Bread
Six good-sized potatoes, boiled and well mashed; one pint or more of the water in which they were boiled, one cup of yeast for the sponge. Set the sponge in a warm place over night. In the morning, when kneading the bread add a little salt, little s... 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: wo... Potato Croquettes
MRS. J. G. SCOTT. Take two cupfuls of cold mashed potatoes, beat up with two tablespoonfuls of melted butter and three eggs, make into rolls, cover with cracker dust, or bread crumbs and fry. ... Potato Croquettes
Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth teaspoonful celery salt, one teaspoonful finely chopped parsley, two tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a few drops of onion juice. Mix the above in... Potato Croquettes
Pare sweet or white potatoes and boil as for mashed potatoes. When done and mashed add a good lump of butter and season well; add a little hot milk, form into croquettes and dip into beaten egg, then in bread or cracker crumbs. Cook in deep fat. Gar... Potato Dumplings
To be served with German Pot Roast or Beef a la mode. 4 large raw potatoes grated 8 large boiled potatoes grated 2 eggs 3/4 cup bread crumbs 1 tablespoon melted butter Mix eggs with grated raw... Potato Fricasse
MRS. J. T. SMYTHE. Cut into thin slices one half pound of fat salt pork. Place in stewpan, when brown, add an onion sliced and a little cold water, cook a few minutes. Cut up a number of good sized potatoes, add this to onion and pork and one hal... Potato Fricassee
Put in a spider a generous tablespoonful of butter and a cup of milk, when hot add some cold potatoes cut in dice, season with pepper, salt, a few drops of onion juice. Let them get thoroughly hot, then add the beaten yolks of two eggs, stir constan... Potato Frill
MRS. FRANK GLASS. Boil and mash some potatoes, working in a little milk and butter but not enough to make the paste soft; while hot add one beaten egg. Shape this paste into a fence on the inside round of a shallow dish, fluting it with the round... Potato Fritters
4 ounces mashed potato. 1 ounce bread crumbs. A little pepper and salt. 1 egg. 1 teaspoon minced parsley. Mix all well together, roll into little balls or sausages, and fry either in butter or boiling oil. ... Potato Hash
Put some cold potatoes chopped into the frying-pan with a little fat, stir them about for five minutes, then add to them an equal quantity of cold meat, cut into neat little squares, season nicely with pepper and salt, fry gently, stirring all the t... Potato Olives
Potatoes. Forcemeat No. 77. Frying oil. Take some large, evenly-shaped potatoes, peel and wipe dry, slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry. Place them in a frying basket... Potato Omelet
3 medium potatoes 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minced season to taste Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in... Potato Pancakes
Grate eight large pared potatoes, add to them one and one half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump of butter the size of a walnut, pepper, salt, enough flour to make a batter, and lastly add the whites of two or three e... Potato Papa A Mexican Dish
Wash, pare and boil one dozen small white potatoes, mash while hot and add to them half a cup of raisins stoned and chopped very fine, twenty large Queen olives stoned and chopped fine, one tablespoonful of parsley finely minced, an even teaspoonful...