This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Wash and scrub the potatoes, place them in a baking-pan, then in a quick oven, to bake for thirty minutes, or until you can mash them between the hands. Do not try them with a fork, as that allows the steam to escape, and consequently the potato is heavy. Use as soon as done, or they will become watery.
Bake six good-sized potatoes. When done, cut the tops off, and with a spoon scoop out the potato into a hot bowl. Mash fine, and add one tablespoonful of butter, a quarter-cup of hot milk, a teaspoonful of salt, and pepper to taste. Beat until very light, then add the well-beaten whites of two eggs; stir gently. Fill the skins with this mixture, heaping it on the top; brush over with the yolk of the eggs, put in the oven to brown.
They may also be cut into halves and stuffed.
Steam six good-sized potatoes in their jackets. When done, peel and mash them; then add one tablespoonful of butter (one ounce), a half-pint of hot cream, one teaspoonful of salt, and black pepper to taste. Now beat until smooth and light. Beat the whites of two eggs to a stiff froth, stir them gently into the potatoes, heap on a baking-dish, and put in a quick oven to brown. Serve in the dish in which they were baked.
Two heaping tablespoonfuls of grated cheese added with the cream is an improvement.
4 medium-sized potatoes 1 teaspoonful of onion juice 1 tablespoonful of flour
1 pint of milk
1 tablespoonful of butter
Salt and pepper to taste
Pare the potatoes, and soak in cold water for a half-hour, then put them in boiling water and boil slowly until you can pierce them with a fork. Put the milk on to boil in a farina boiler. Rub the butter and flour together until smooth, then stir into the boiling milk; stir until it thickens, then add the onion juice, salt, and pepper. Drain the potatoes and mash them through a colander; add to them the milk, stir, and press through a sieve. Then return to the farina boiler; boil five minutes, and serve.
Wash and scrub potatoes of uniform size; do not cut or scratch them. Put them in a baking-pan, place in a hot oven, and bake until, when pressed between the hands, they seem mellow in the centre. Serve in their jackets immediately.
Wash and scrub potatoes of uniform size; do not cut or break the skin. Put them in a kettle of boiling water, and boil until, when you pierce with a fork, they are just a little hard in the centre. Now drain by raising the cover just enough to admit the draining off the water when you tilt the kettle. This is much better than draining in a colander. Stand the kettle on the back part of the fire, cover with a napkin, and let steam ten minutes. In this way the potatoes will be mealy and dry.
Skin and cut lengthwise boiled sweet potatoes. Put three tablespoonfuls of dripping in a large frying-pan, dust the potatoes with salt and pepper, throw them into the hot fat, brown first on one side, then turn and brown the other. Serve very hot.
Wash and pare potatoes of uniform size. One hour before the meat is done put them in the baking-pan with the meat, and baste every ten minntes with the dripping.
Cut cold boiled or baked sweet potatoes in thin slices. To every pint of these slices allow two tablespoonfuls of butter, a teaspoonful of chopped onion, a half-pint of stock, salt and pepper to taste. Put the butter in a frying-pan; when hot, throw in the potatoes and onion, fry and stir gently until a nice brown; then take them out with a skimmer and keep warm while you make the sauce. Add the flour to the butter remaining in the pan, mix until smooth, then add the stock, stir continually until it boils; add the salt and pepper; take from the fire, and add the yolk of one egg; pour over the potatoes, and serve.