POTATO SALAD, No. 2
Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel
them, just wash and scrub the potatoes thoroughly in cold water. Put
them in a kettle with enough cold water, slightly salted, just to cover
them; stand them over a brisk fire with the kettle covered until the
water begins to boil; then turn down the heat, lift the cover of the
kettle slightly and let the potatoes cook slowly till done. Drain off
the water and stand the potatoes where the
put them in a refrigerator. When quite cold, peel the potatoes and slice
them very thin in a salad bowl. To every two layers of potato slices
sprinkle over a very light layer of white onions sliced very thin. Texas
onions are particularly fine for this purpose.
When the salad bowl is well filled pour over the salad a French dressing
made of equal parts of oil and vinegar; let the vinegar be part
tarragon; use a palatable amount of salt and pepper. When ready to
serve, cover the surface of the salad with a stiff mayonnaise in which a
suggestion of cream has been mixed. Ornament with quarters of
hard-boiled eggs, boiled beets cut in fancy slices and a fringe of
parsley around the edge of the bowl.
More
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Potato Dumplings
Cut cold cooked steak into cubes of a half inch. To each pint of these allow a half pint of milk, six tablespoonfuls of flour, two eggs, and two tablespoonfuls of chopped suet. Put the flour into a bowl; beat the eggs, add to them the milk, then add gradu... POTATO FLOUR NOODLES
Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well. Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers. Cool, cut thin as noodles. Just before serving soup,... POTATO FLOUR PUDDING
Take one-quarter pound of goose-oil, stir it to a cream, and stir in gradually the yolks of ten eggs and three-quarters of a pound of sifted sugar, the grated peel of a lemon, also its juice and one-half teaspoon of salt. Add last one-half pound of potato... POTATO FLOUR SPONGE CAKE
Separate the whites and yolks of nine eggs. Beat the whites of seven eggs very stiff. To the well-beaten yolks of nine eggs and the whites of two, add one and three-quarter cups of sugar and juice and rind of one lemon. Beat thoroughly, add one scant cup ... POTATO FRITTERS
Cold Potatoes 1 Egg 2 oz. Sugar Nutmeg or Lemon Peel Hot Fat Total Cost--11/2 d. Time--5 Minutes. Mash up the potatoes very smoothly, beat in the sugar and a flavouring of nutmeg or grated lemon peel. Beat up the egg and pour over the potato... POTATO MARBLES
Mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley, pepper and salt to taste; beat one egg, add it to the potato, mix well and make it into little balls the size of a cherry. Lay a tiny sprig of parsley... POTATO PANCAKES
Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired. Beat eggs well and m... POTATO PUDDING
Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. Last add the ... POTATO PUFF
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... POTATO PUFF
1/2 lb. Cold Potatoes--1d. 2 Eggs--2d. 1 oz. Butter 1 gill Milk--1d. Total Cost--4d. 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 pi... Potato Puff
Cold 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 ... POTATO PUREE
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board, Lady Manager. Boil one dozen crabs; pick them in flaky pieces as much as possible; remove the meat from the claws and the fat from the back. Reserve some of the nicest pieces and put them... POTATO RIBBON
Pare and lay in cold water (ice-water is best) for half an hour. Select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an instrument for this purpose, which costs but a trifle); handle with care and fry a f... POTATO ROLLS
4 cups rye flour 1 teaspoon salt 6 teaspoons Dr. Price's Baking Powder 1-1/2 cups milk 1 tablespoon shortening Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape into rolls. Put into greased pans and allow to stan... POTATO ROLLS
From MRS. IDA M. BALL, of Delaware, Lady Manager. One pint milk; one-half pint boiling water; salt and flour enough to make a sponge; one-half cake of compressed yeast. Rise for about two hours. Then add the white of one egg (beaten); mixed butter and lar... Potato Roses for Garnishing
The above mixture may have the whites of the eggs beaten and stirred in, and baked in the oven; serve in the same dish in which it was baked. ... POTATO RUSKS. MRS. E. S. JORDAN.
Six good-sized potatoes cooked soft and then mashed, one-half cup butter and one-half cup lard mixed, one cup sugar, one-half cup cooled potato water, two tablespoons flour, one cup yeast. Mix the above; let rise, and then beat three eggs; put in, and wo... POTATO SALAD
Slice up some cold boiled potatoes. Sprinkle with salt, pepper, and chopped parsley. Mix the oil and vinegar together in the proportion of two of oil to one of vinegar; pour this over, let it stand for an hour, and serve. ... POTATO SALAD
1 cup finely cut red cabbage 1 cup cold boiled beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup chopped celery 1/2 cup pimentoes 1 head lettuce 1 cup French dressing Soak cabbage in cold water 1 hour; drain and add beets, carrots and potat... POTATO SALAD
This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover a half box of gelatin with a half cupful of cold wat... POTATO SALAD DRESSING. MRS. E. A. SEFFNER.
Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly. Remove from the fire. Add two tablespoonfuls butter, and stir until cool. Season with one teaspoon mustard, one of salt, one t... POTATO SALAD, No. 1
Boil ten potatoes (small, round ones preferred) in their skins. When done, peel them while, still hot and slice in thin, round slices. Spread over the potatoes one onion, sliced fine, and sprinkle generously with salt and pepper, add one tablespoon of mus... POTATO SALAD, No. 2
Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel them, just wash and scrub the potatoes thoroughly in cold water. Put them in a kettle with enough cold water, slightly salted, just to cover them; stand them over a brisk fire with t... POTATO SALAD, No. 3
Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper and one tablespoon of vinegar and mix all together. Cut into this in slices six hot potatoes. Then cut into small pieces two small onions, a little ga... POTATO SALAD. MISS ANN THOMPSON.
The yolks of five eggs, five tablespoonfuls vinegar; cook until thick; then, just before using, add three tablespoonfuls melted butter; beat to a cream. Put in pepper, salt, and mustard to taste, one onion (chopped fine), and three-fourths cup of cream. ... POTATO SALAD. MRS. DELL W. DE WOLFE.
One gallon cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper. DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of go... POTATO SAUSAGES
3 Cold Potatoes--1/2d. 1/4 lb. Cold Meat--1d. Nutmeg, Pepper, and Salt 1 Egg Bread Crumbs Hot Fat--1 1/2d. Total Cost--3d. Time--5 Minutes. Mash up the potatoes, and mince the meat; mix together, season nicely, and mix into a paste with ha... POTATO SCHALET
Peel and grate five or six large potatoes and one onion. Soak some bread and two or three crackers. Press out the water and add to the potatoes and onion, salt to taste. Add two tablespoons of boiling fat and one beaten egg. Have plenty of hot fat in pan,... POTATO SOUP
Boil and mash three or four potatoes, one tablespoon of butter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting the onion cook in the butter a few minutes before adding the flour. When this is cooked add to it a pint of milk, maki... POTATO SOUP. MRS. T. H. LINSLEY.
Slice four ordinary-sized potatoes into one quart of boiling water. When done add one quart milk; into this slice one onion. Thicken just before serving with one egg rubbed into as much flour as it will moisten. Pepper and salt to taste. ... POTATO SOUP. MRS. U. F. SEFFNER.
After stewing veal, use the stock. Slice four or five potatoes very thin; lay them in cold water until thirty minutes before serving; add them to the stock, with sufficient salt and pepper. Beat one tablespoon of butter and one tablespoon of flour to cr... POTATO STUFFING
Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing. Mix well and stuff in goose, stuffed veal or lamb breast, or in beef casings, cleaned and dressed. ... POTATO SURPRISE
Take large potatoes, parboil without peeling, cut a small piece of one end of the potato and scoop out the inside. Mince two ounces cooked mutton, season with pepper and salt, mix with the potato pulp and a little gravy. Return end of potato to its place ... POTATO WALL, OR EDGING.
Raise a wall of finely-mashed potatoes, of two or three inches high, round the dish; form it with a spoon to the shape required, brush it over with egg, and put it in the oven to become hot and brown; if it does not brown nicely, use the salamander. Rice ... POTATO-RYE BREAD
Cook one quart of potatoes diced, in boiling water until tender. Strain, reserving potato water. Measure and add enough more water to make three cups. Let come to a boil, add one-quarter cup of salt, and very gradually one and one-quarter cups of cornmeal... POTATOE SHAVINGS.
Take four fine large potatoes, and having peeled them, continue to cut them up as if peeling them in ribbons of equal width; then throw the shavings into a frying-pan, and fry of a fine brown; they must be constantly moved with a silver fork to keep the p... POTATOE SOUP.
Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and a head of celery, stew well till the liquor is considerably reduced, then strain it t... POTATOES
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 BOILED IN THE... Potatoes
In making sauce Hollandaise or mayonnaise one always has quite a quantity of the left-over whites. These may be made into various sponges, or used for fruit snow. Beat the whites of four or five eggs until light, then add two level tablespoonfuls of sifte... POTATOES "AU GRATIN." JENNY E. WALLACE.
Take one tablespoonful of butter, and three tablespoonfuls of flour; mix together on stove, and add two cups milk. Chop fine cold boiled potatoes; put in a baking dish; pour the dressing over, and add enough grated cheese to cover it; bake about thirty m... POTATOES (HUNGARIAN STYLE)
Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain. Add one-third cup of butter, and cook on back of range until potatoes are soft and slightly browned. Melt two tablespoons of butter, add a ... POTATOES A LA BRABANCONNE
Soak some white haricot-beans over night, or stew them till tender in some weak stock. Make a tomato sauce in a saucepan, and flavor it rather strongly with made mustard, stirring well, so that it is well incorporated. When the beans are tender, drain the... POTATOES A LA MAITRE D'HOTEL
Cold Potatoes--1d. 1/2 pint Maitre d'Hotel Sauce--1 1/2d. Total Cost--21/2 d. Time--5 Minutes Make the sauce by recipe given elsewhere, flavour nicely with lemon juice, pepper, and salt. Slice up the potatoes, and put them into it; simmer for five... POTATOES AND CHEESE
To make a tomato salad you must not slice the fruit in a dish and then pour on it a little vinegar and then a little oil; that is not salad --that is ignorance. Take some red tomatoes, and, if you can procure them, some golden ones also. Plunge each for a...