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 well, place them in a steamer or colander over a kettle of boiling water; cover and steam until you can pierce with a fork; it takes a little longer to steam than boil, but the potato, being naturally watery, should never be cooked by boiling if you have the conveniences for steaming. When done, remove the skins quickly, and serve in an uncovered dish.
Pare six good-sized potatoes, and let them lie in cold water one hour. Then put them in a kettle of boiling water, and boil slowly until they are soft enough to admit a fork. Then pour off the water. (If you allow them to remain in the water one second after they are done, they will become waxy and watery.) Uncover the kettle, dredge with salt, and shake them so that all sides may be exposed to the cold air. Cover the boiler with a napkin, and let stand on one side of the fire for five minutes, and they are ready to serve.
Old potatoes that have sprouted and are shriveled, are better covered with cold water instead of boiling water.
Select potatoes of uniform size, wash and scrub them well; let them stand in cold water for a half-hour, then put them into a kettle of boiling water, and boil slowly until you can pierce easily with a fork; then drain very dry, dredge with salt, and stand on the back of the fire with the lid of the kettle off, for live minutes. Peel quickly, and serve in an uncovered vegetable dish.
Boil as directed in recipe for Boiled Potatoes. When done and dry, mash quickly with a wire masher until light and free from all lumps; add a piece of butter the size of a walnut, a quarter-cup of boiling cream, a teaspoonful of salt, and a dash of pepper. Beat with a fork until very light. Serve in a heated, uncovered dish. The potatoes may also be pressed through a "Henis Vegetable Press," which removes the smallest lumps and makes them very light.
Pare six potatoes, cut them into dice; throw them into cold water for fifteen minutes, drain, and cover with boiling water and boil until tender; then drain off every drop of water; dredge them with a tablespoonful of flour, add apiece of butter the size of a walnut, a half-pint of milk, a half-teaspoonful of salt, and a little black pepper; stir carefully until they boil, and serve in a heated dish.
2 cups of hot or cold mashed potatoes
3 tablespoonfuls of cream
1 tablespoonful of butter
Salt and pepper to taste rut the potatoes in a trying-pan, add the yolks of the eggs, cream, and seasoning, stir over the fire until well mixed. If the potatoes are cold, stir until they are hot. Take from the fire, and add carefully the well-beaten whites of the eggs. Heap on a greased baking-dish or in gem pans. Bake in a quick oven until a nice brown.
2 cups of mashed potatoes 2 tablespoonfuls of cream 1 teaspoonful of onion juice 1 teaspoonful of salt A grating of nutmeg
Yolks of two eggs
1 tablespoonful of chopped parsley A piece of butter the size of a walnut
A dash of cavenne
Beat the yolks until light, add them to the potatoes, and then add all the other ingredients; mix, and turn into a small saucepan; stir over the fire until the mixture leaves the sides of the pan, take from the fire, and, when cool, form into cylinders. Roll first in egg and then in bread crumbs, and fry in boiling fat.
This will make twelve croquettes.