This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Pare the potatoes and cut them in fourths; place in a baking pan or casserole with a little water in the bottom, pour over melted butter and bake till tender, basting occasionally with the liquid. It will take about forty-five minutes.
3 tablespoonfuls diced green pepper Salt and pepper
Melt enough good cooking fat in a frying pan to barely cover the bottom. Put in the onion and pepper and cook gently for two or three minutes. Then add the potatoes and fry slowly until browned on all sides. Drain on crumpled paper, dust with salt and pepper and serve.
Steam or boil six large potatoes in salted water until tender. Drain, remove the skins if they have been kept on, dry the potatoes over heat by shaking vigorously, and put them through a potato ricer. Add 2 tablespoonfuls of butter, 1 teaspoonful salt, 1/8 teaspoonful pepper and 1/4 cupful of hot milk. Beat all together until creamy. Serve hot.
3 cupfuls hot mashed potatoes, well-whipped
2 extra tablespoonfuls butter
2 well-beaten egg yolks Hot milk
Add the butter and egg yolks to the mashed potatoes; then whip in enough hot milk to make the potatoes go easily through a pastry tube. Shape as desired, brushing over the mixture with a little beaten egg white diluted with milk. Brown in a hot oven.
1 small onion, peeled and sliced 4 tablespoonfuls butter 6 cold boiled potatoes
1 1/2 teaspoonfuls salt
1 teaspoonful curry powder
1 tablespoonful lemon juice
Melt the butter in a frying pan; add the onion and cook till yeltow and soft. Cut the potatoes in slices, sprinkle with salt and the curry powder. Combine and shake the pan till well mixed; then cover and let simmer ten minutes. Lastly, add lemon juice, mix well with a fork, and serve very hot. Cooked macaroni may be substituted for the potatoes.
Prepare a quart of mashed potatoes (this takes about 10 medium-sized potatoes) and season well with:
3 tablespoonfuls butter or bacon fat 1 teaspoonful salt
1/3 teaspoonful pepper 1/2 cupful hot milk
Beat until very light and fluffy, then spread smoothly in a frying pan containing one tablespoonful of bacon fat and cook until well browned. This will take about ten minutes. Then fold, turn onto a hot platter, and serve surrounded with bacon, creamed ham or dried beef.
Prepare 3 cupfuls of fluffy mashed potatoes. While hot, form into balls with the hands and set on a well-oiled cookie sheet. Beat an egg yolk slightly, add 2 table-spoonfuls melted butter and brush over each ball. Sprinkle with parsley and brown in a hot oven.
1 1/2 cupfuls flour 1/3 cupful butter or oleomargarine 1 cupful mashed potato
2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 egg
Sift together the dry ingredients, add the mashed potato and rub the butter in lightly. Make a soft dough by adding the egg well-beaten and a little milk if necessary. Divide the dough into three parts and roll each one into a round cake one-half inch thick. Cut crosswise into quarters and bake in a quick oven, or on a hot griddle. Split and serve hot.
1 pound grated raw potatoes 1 finely-chopped raw onion 1 egg 1/2 cupful flour
1/2 teaspoonful baking powder 1 teaspoonful salt A little pepper
Drop by spoonfuls in hot fat, flattening with a spoon and browning on each side.
Wash and pare small potatoes; cut in eighths lengthwise and soak one hour in cold water. Drain from the water, dry on paper toweling or a cloth and fry in deep fat hot enough to brown a bit of bread in one minute and a half. Drain on plenty of crumpled paper, dust with salt and serve at once.
French Frying Potatoes.
Wash, pare and cut potatoes in one-eighth inch slices; in turn cut these in one-eighth strips. Let stand one hour in cold water. Drain, dry on paper towels or a cloth and fry in deep fat hot enough to brown a bit of bread in one minute. Drain on brown paper and sprinkle with salt.