Potatoes-Potato Recipes

PUREE OF POTATOES.--This differs from mashed potatoes only in the employment of more milk and butter, and in the whole being carefully reduced to a perfectly smooth, thick, cream-like mixture.

Where economy is a great object, and where rich dishes are not desired, the following is an admirable mode of mashing potatoes: Boil them till thoroughly done, having added a handful of salt to the water, then dry them well, and with two forks placed back to back beat the whole up until no lumps are left. If done rapidly, potatoes thus cooked are extremely light and digestible.

HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only sufficient water to cover them; more would spoil them, as the potatoes contain much water, and it requires to be expelled. When the water nearly boils pour it off, and add cold water, with a good portion of salt.

The cold water sends the heat from the surface to the center of the potato, and makes it mealy. Boiling with a lid on often produces cracking.

NEW POTATOES.--Should be cooked soon after having been dug; wash well, and boil.

The Irish, who boil potatoes to perfection, say they should always be boiled in their jackets as peeling them for boiling is only offering a premium for water to run through the potato, and rendering it sad and unpalatable; they should be well washed, and put into cold water.

NEW POTATOES--Have them as freshly dug as may be convenient; the longer they have been out of the ground the less well-flavored they are. Well wash them, rub off the skins with a coarse cloth or brush, and put them into boiling water, to which has been added salt, at the rate of one heaped teaspoonful to two quarts. Let them boil till tender--try them with a fork; they will take from ten or fifteen minutes to half an hour, according to size.

When done, pour away the water, and set by the side of the fire, with the lid aslant. When they are quite dry, have ready a hot vegetable dish, and in the middle of it put a piece of butter the size of a walnut--some people like more--heap the potatoes round it and over it, and serve immediately.

We have seen very young potatoes, no larger than a marble, parboiled, and then fried in cream till they are of a fine auburn color; or else, when larger, boiled till nearly ready, then sliced and fried in cream, with pepper, salt, a very little nutmeg, and a flavoring of lemon juice. Both make pretty little supper dishes.

POTATOES ROASTED UNDER THE MEAT.--These are very good; they should be nicely browned. Half boil large mealy potatoes; put into a baking dish, under the meat roasting; ladle the gravy upon them occasionally.

They are best done in an oven.

POTATO RIBBONS.--Cut the potatoes into slices, rather more than half an inch thick, and then pare round and round in very long ribbons.

Place them in a pan of cold water, and a short time before wanted drain them from the water. Fry them in hot lard, or good dripping, until crisp and browned; dry them on a soft cloth, pile them on a hot dish, and season with salt and cayenne.

POTATO ROLLS.--Boil three lbs. of potatoes; crush and work them with two ozs. of butter and as much milk as will cause them to pass through a colander; take half a pint of yeast and half a pint of warm water; mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt; knead it well; if too thick, put to it a little more milk and warm water; stand before the fire for an hour to rise; work it well and make it into rolls. Bake it half an hour.

POTATO RISSOLES.--Boil the potatoes floury; mash them, seasoning them with salt and a little cayenne; mince parsley very fine, and work up with the potatoes, adding eschalot, also chopped small. Bind with yolk of egg, roll into balls, and fry with fresh butter over a clear fire.

Meat shred finely, bacon or ham may be added.

POTATO SAUTEES.--These are even more agreeable with meat than fried potatoes. Cold boiled potatoes are sliced up, and tossed up in a saucepan with butter, mixed with a little chopped parsley, till they are lightly browned. Pure goose or other dripping is by many cooks preferred to butter for this purpose.

POTATO SOUFFLES.--The delicious blistered potatoes are prepared as follows: The potatoes, if small, are simply cut in halves; if large, cut in three or more slices; these are fried in the usual way, but are taken out before they are quite done, and set aside to get cold; when wanted they are fried a second time, but only till they are of a light golden color, not brown.