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Classic
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page 170
off the skins with a coarse cloth, and put them in boiling water salted. Let
them boil until tender; try them with a fork, and when done pour the water away
from them; let them stand by the side of the fire with the lid of the sauce-pan
partially removed, and when the potatoes are thoroughly dry, put them in a hot
vegetable dish, with a piece of butter the size of a walnut; pile the potatoes
over this, and serve. If the potatoes are too old to have the skins rubbed off,
boil them in their jackets; drain, peel and serve them as above, with a piece of
butter placed in the midst of them. They require twenty to thirty minutes to
cook. Serve them hot and plain, or with melted butter over them.
MASHED POTATOES.
Take the quantity needed, pare off the skins, and lay them in cold water half an
hour; then put them into a sauce-pan, with a little salt; cover with water and
boil them until done. Drain off the water and mash them fine with a
potato-masher. Have ready a piece of butter the size of an egg, melted in half a
cup of boiling hot milk, and a good pinch of salt; mix it well with the mashed
potatoes until they are a smooth paste, taking care that they are not too wet.
Put them into a vegetable dish, heap them up and smooth over the top, put a
small piece of butter on the top in the centre, and have dots of pepper here and
there on the surface as large as a half dime.
Some prefer using a heavy fork or wire-beater, instead of a potato-masher,
beating the potatoes quite light, and heaping them up in the dish without
smoothing over the top.
BROWNED POTATOES.
Mash them the same as the above, put them into a dish that they are to be served
in, smooth over the top, and brush over with the yolk of an egg, or spread on a
bountiful supply of butter and dust well with flour. Set in the oven to brown;
it will brown in fifteen minutes with a quick fire.
MASHED POTATOES, (Warmed Over.)
To two cupfuls of cold mashed potatoes, add a half cupful of milk, a pinch of
salt, a tablespoonful of butter, two tablespoonfuls of flour, and two eggs
beaten to a froth. Mix the whole until thoroughly light; then put into a pudding
or vegetable dish, spread a little butter over the top, and bake a golden brown.
The quality depends upon very thoroughly beating the eggs before adding them, so
that the potatowill remain light and porous after baking, similar to
sponge-cake.
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