Steamed Potatoes

No. 1158. - Steamed Potatoes are preferred by some to boiled Potatoes, and those that are not of the best quality will be found better when steamed than boiled. Have a small boiler three-quarters full of water. When the water boils set on top of this boiler another one with perforated holes in the bottom, and into this put the Potatoes, adding a little salt to them. Cover them tightly with a perforated cover. When the steam comes through freely the Potatoes will be done. Serve them in the same way as boiled Potatoes. Where vegetables are cooked by steam power, perforated baskets are made to fit the boilers, and in this case the faucets must be left open so that no water can accumulate in the boiler.

Stewed Potatoes, American Style

No. 1159. - Take one dozen boiled Potatoes and peel them (when of medium size cut them in halves, and when large cut them into quarters). Then slice them in pieces all alike a quarter of an inch thick, and put them into a saucepan with half a cup of hot milk and a small piece of butter, and season with salt, pepper and a pinch of nutmeg. Let them simmer until the milk is nearly reduced, then add four spoonfuls of Butter sauce and let them conk about four minutes longer. Then add a piece of butter, some finely chopped parsley, and toss them well together off of the fire until the butter is melted.

Stewed Potatoes, Maitre D' Hotel

No. 1160. - Prepare the Potatoes as in No. 1159. Then put them into a saucepan with a cup full of white broth and set it on a brisk lire. Season with salt and pepper, and when the broth is nearly reduced add four ounces of butter, some finely chopped parsley and the juice of one lemon. Toss them well together until the butter is melted, and serve.

Stewed Potatoes, Epicurean Style

No. 1161. - Take two dozen small, new Potatoes, cut them in slices a quarter of an inch thick, put them into a flat saucepan and moisten them with broth to cover. Season with salt and pepper, put the cover on the saucepan and set it on a brisk fire. When the broth is nearly reduced the Potatoes should be cooked. Then add a piece of butter, some finely chopped parsley, and the juice of one lemon. Toss them well together off of the fire until the butter is melted, and then serve. When old potatoes are used, cut them first in halves, and then into slices of an equal size.

Baked Stewed Potatoes, With Cream, Chad Wick Style

No. 1162. - Boil one dozen new Potatoes, cut them into pieces a quarter of an inch long and an eighth of an inch thick. Put them into a saucepan with two spoonfuls of cream, and season them with salt, a pinch of red pepper and a pinch of nutmeg. When the cream is reduced, add four spoonfuls of Cream sauce and toss them well together. Then put them into a buttered baking dish and bake them in an oven until nicely browned. Wipe the border of the dish in which the Potatoes have been baked and serve them on a dish with a napkin.