Broiled Potatoes Recipe 2

Halve lengthwise cold boiled potatoes, white or sweet; salt them lightly, then dip in melted butter, turning them so as to cover all sides with the butter. Then dispose them on a double-broiler - an oyster or tomato broiler is admirable for this purpose - and broil over a moderate fire, first on one side and then on the other, until well browned. Serve on a folded napkin and a hot dish.

Mashed Potatoes Recipe

Prepare as riced potatoes; beat until very light and fluffy, and pile irregularly in a serving dish, putting a bit of butter here and there in the depressions.

Potatoes To Serve With Fish Recipe

Pass hot mashed potatoes through a ricer. Add a generous piece of butter, a little salt and hot milk or cream, as needed. Beat thoroughly, and press firmly into a buttered tin. Have the potato about half an inch thick. Cut into diamond-shaped pieces, and score diagonally with a skewer dipped in melted butter. Brush over with yolk of an egg, beaten with a tablespoonful of milk, and brown in the oven. Serve with a teaspoonful of peas in a thick cream sauce, in the centre of each piece. The mixture needs to be dry to retain its shape after heating. Often a tablespoonful of milk will suffice.

Potato Cakes Recipe

Shape mashed potato left from dinner into small fiat cakes. Dip in sifted flour and sauté first one side and then the other in hot salt pork or bacon fat.

Whole Potatoes, Balls, Curls, Etc., Fried Recipe

Potatoes, pared whole, may be cooked in hot fat, but the fat should not be too hot, as the potatoes need cook about half an hour. If properly cooked the potatoes will be very mealy. Potatoes for frying are cut in many fanciful shapes. They make an attractive garnish for dishes of broiled meat.

Mashed Potatoes With Peas Recipe

Shape hot mashed potato, seasoned as usual, into balls of the same size. Set on a buttered baking-pan, turned upside down, and with a spatula smooth neatly; brush over with beaten yolk of an egg, mixed with two tablespoonfuls of milk, score a circle on the top of each and set into hot oven to brown. Have ready, cooked peas, seasoned with salt, black pepper and butter. Transfer the balls of potato to a serving-dish, cut around the scoring and take out the piece, and remove some of the potato to form a case; fill with the hot peas and serve at once.

Escalloped Potatoes Recipe

Pare five or six potatoes and cut in thin slices; dispose these in a buttered baking dish in layers; sprinkle the layers with salt and pepper, onion juice, and fine-chopped parsley, dredge with flour and add a few bits of butter. Pour just enough hot milk over the potatoes to cover them and bake in a moderate oven about an hour and a half. This dish may be prepared with cold, boiled potatoes and the time of cooking cut down nearly one half; also the quantity of milk required is less.

Franconia Potatoes

Pare the potatoes and parboil ten minutes; drain and put on the rack in a pan in which meat is roasting; baste when the meat is basted. Potatoes thus treated will bake in about forty-five minutes. Cook turnips and large or ripe cucumbers pared and seeds removed, in the same fashion.

Buttered Potato, Turnip Or Carrot Balls Recipe

With a French cutter, cut out potato balls; cook until tender in boiling salted water; drain, pour over them a little melted butter and sprinkle with fine-chopped parsley. Cook turnips or carrots in the same way.

Potatoes A La Maitre D'Hotel Recipe

Boil one pint of potato balls, cut with French cutter, in boiling salted water about ten minutes; drain, and add one cup of milk. Cream two tablespoonfuls of butter, add the yolk of one egg, beat in well, add also one tablespoonful of lemon juice, one tablespoonful of chopped parsley, half a teaspoonful of salt, and a dash of paprika; and, when the milk is partly absorbed, stir into the potatoes quickly.

Potatoes Anna Recipe

Pare the potatoes (white or sweet) and cut them lengthwise into slices one fourth an inch in thickness; carefully put the slices together, to retain the original shape of the potato, and then run two wooden toothpicks, dipped in melted butter, through each potato to hold the pieces together. Parboil ten minutes, then bake either with the roast or separetely, basting with drippings from the roast. Remove the toothpicks: serve as a garnish to the roast.

Syracuse Hot Salt Potatoes Recipe. (The Caterer)

Select potatoes of medium size and smooth skin and scrub clean; have ready a kettle of brine at the boiling point; put in potatoes, cover and boil until tender; remove from the water and drain. Serve at once. The outside will be covered with salt crystals and the inside will be white and mealy.

Parisian Potatoes Recipe

With French cutter (round vegetable spoon) cut out of uncooked potatoes, pared, a pint of balls. Cook in boiling salted water about ten minutes, or until nearly tender; drain, and toss in a frying-pan, in which there are four tablespoonfuls of melted butter and a little salt. Set the pan in the oven, shaking it frequently, until the potatoes are thoroughly cooked and well browned. Add a little fresh butter, a dash of salt, if needed, and a tablespoonful of chopped parsley. Toss the balls about, to distribute the ingredients evenly, and serve at once.

Potatoes Warmed In Milk Recipe

Melt two or three tablespoonfuls of butter in a frying-pan, and in it toss a pint of cold boiled potatoes sliced thin; when the butter is absorbed, sprinkle with salt and add enough milk to show between the slices, cover and let cook until the milk is nearly absorbed, then turn into a hot serving dish. Sprinkle with fine-chopped parsley.