|
Classic
Cook Books
< last page | next page >
page 290
salt, return to top of stove, keep lid partly on kettle, and dry the potatoes
well. They are more mealy if cooked in a steamer.
POTATOES AND ONIONS.
Boil potatoes in skins, peel while hot and slice; about an hour before wanted,
slice onions, and let stand in salt and water; while peeling potatoes, put
onions in skillet with a little ham gravy or butter and a little water, and cook
slightly; take out, put in vegetable dish a layer of onions, then potatoes, then
onions, etc., with potatoes last; add a cup of vinegar to skillet (with ham
gravy or butter), warm and pour over.
FRICASSEED AND FRIED POTATOES.
Slice cold boiled potatoes, put into a dripping-pan, add milk, salt, pepper, and
small lump of butter, allowing half a pint of milk to a dozen potatoes; place in
oven for about fifteen minutes, stir occasionally with a knife to keep from
burning; they should brown slightly on the top; or put in sauce-pan lump of
butter, when melted, add a level table-spoon flour, cook a few minutes and add a
tea-cup new milk or cream, season with salt and pepper; when it boils, add
sliced potatoes, and boil till potatoes are thoroughly heated. To fry, slice and
fry in butter or ham or beef-drippings, using only enough fat to prevent
sticking; sprinkle with salt, cover with tin lid so that they may both fry and
steam.
FRIED RAW POTATOES.
Wash, peel, and slice in cold water, drain in a colander, and drop in a skillet
prepared with two table-spoons melted butter or beef-drippings, or one-half of
each; keep closely covered for ten minutes, only removing to stir with a knife
from the bottom to prevent burning; cook another ten minutes, stirring
frequently until done and lightly browned.
Sweet potatoes are nice prepared in the same manner.--Mrs. M. E. Southard.
FRIED WHOLE POTATOES.
Peel and boil in salted water, remove from the fire as soon as done so that they
may remain whole; have ready one beaten egg, and some rolled crackers; first
roll the potatoes in the egg, and
< last page | next page >
Classic
Cook Books
|
