This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Wash and scrape the potatoes with a vegetable brush. Pare very thinly and place in a pan of cold water. Make all as nearly of the same size as possible. When all are pared, put them into a sauce pan of boiling water. Let them boil until soft when pierced with a fork. Then add a cup of cold water, which will check the cooking on the outside while the heat already in the potato will finish the cooking of the center. This makes the potatoes evenly cooked throughout. When they again reach the boiling point, if the potatoes are sufficiently cooked, drain off the water, dust with salt, and allow the potatoes to remain over a low flame for a moment or so, shaking occasionally to more perfectly dry them.
If preferred, the salt may be added to the water before cooking. The seasoning is more evenly distributed when added at the beginning.
Wash and scrub the potatoes with a vegetable brush until perfectly clean, dry with a cloth and bake in a moderate oven until they feel soft when pressed with the fingers. It will take about three-quarters of an hour unless the potatoes are small. When done, take each potato in a towel in the hand and press gently without breaking the skin until the whole potato feels soft, then the skin may be ruptured slightly and the potatoes sent to the table at once. Never pierce the potato with a fork to see if it is done, as this allows the steam which forms within the potato to escape, and the potato is not properly cooked.
1 quart riced potatoes 1 teaspoon salt.
1/2 Cup milk.
1 tablespoon butter.
Boil the potatoes, drain and dry by shaking gently over a flame. Rice by forcing through a ricer. or a colander or mash with a potato masher. Then add the seasonings and milk and beat until light. Serve with bits of butter dotted over the top or with white sauce.
1 quart steamed or boiled potatoes 1 pint Brown Sauce Place potatoes in a dripping pan and cover with brown sauce. Put in oven and bake 15 to 20 minutes.
1 pint hot, diced potatoes 1/2 teaspoon salt.
2 egg yolks.
2 tablespoons butter.
1/2 teaspoon grated onion.
1/4 teaspoon celery salt 1 teaspoon finely chopped parsley.
2 tablespoons milk or water.
Toasted bread crumbs.
To the potatoes add butter, seasonings, and lastly the beaten egg yolks and beat thoroughly. Form the potatoes into croquettes of any desired shape.
Beat the egg slightly, add the milk or water, dip the croquettes into toasted bread crumbs, then into the beaten egg, and again into the toasted bread crumbs. Bake in a hot oven 10 to 15 minutes, or until nicely browned.
Use the same mixture as for Potato Croquettes. If preferred the onion juice and celery salt may be omitted. Mix the ingredients, shape and form into cakes, place in a buttered pan and bake in a hot oven. A few minutes before removing from the oven, brush with milk and cream.
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