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 pieces separate. They
should be laid on a cloth to drain, and placed in the dish lightly.
THE FRENCH WAY OF DRESSING SPINACH.
Wash and boil till tender, then squeeze and strain it; press it in
a towel till almost dry; put it on a board, and chop it as finely as
possible; then return it to the saucepan, with butter, pepper, and
salt; stir it all the time, and let it boil fast.
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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... POTATOES AND CHEESE
Grate half a pound of Gruyère cheese. Mix in a cup of milk a dessert- spoonful of flour; beat four whole eggs, and add first the cheese, and then the flour and milk mixture. Season with pepper and salt, and put all into a mold. Let it cook in a saucepan ... POTATOES AND CORN
Butter well a deep baking dish, holding a quart or more. In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using one-half the contents of a can. On this sprinkle a little grated onion and season with salt, pepper and bits of butt... POTATOES AND PEARS
Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when flour is brown, add 1-1/2 cups of water, stir and cook until smooth, add salt, brown sugar and a little cinnamon to taste. Quarter four medium-sized cooking pears, but do no... POTATOES AU GRATIN
Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce. Bring all to a boil; remove and add three tablespoons of grated cheese, salt and pepper to taste. Pour all into a baking dish, sprinkle buttered bread crumbs over the top ... POTATOES AU GRATIN
Pare and cut raw white or sweet potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry until brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread in 60 seconds, drain on paper and salt just before ... Potatoes au Gratin
Chop one green pepper rather fine. Chop sufficient red pepper to make two tablespoonfuls. Put two tablespoonfuls of butter in a frying pan, add the peppers, which must be sweet; shake until the peppers are soft, cover over four cold boiled potatoes, chopp... POTATOES FOR TWENTY PEOPLE
To serve twenty people one-half peck of potatoes is required. ... Potatoes in Milk
Cut cold boiled potatoes into dice; to each pint allow a half pint of cream sauce. Put a layer of the sauce in the bottom of a baking dish, put in the potatoes, season with salt and pepper, cover with another layer of cream sauce, dust the top with bread ... POTATOES IN THE BELGIAN MANNER
Put the haricots to soak for six hours in cold water. Boil them in water with one carrot, one onion, salt, two cloves, a good pinch of dried herbs. Drain off the liquor from the haricots. Chop up a shallot, and fry it in butter; add your haricots, with pe...