The International Jewish Cook Book Part 32

POTATOES

Potatoes are valuable articles of food and care should be taken in cooking them. The most economical method is to cook them in their "jackets" as there is not nearly as much waste of potato or of the salts that are valuable as food.

POTATOES BOILED IN THEIR JACKETS

Potatoes should be well brushed and put on to boil in a saucepan of boiling water; they should continue boiling at the same degree of heat until they are done, when a fork will easily pierce them. This will take from twenty-five to thirty minutes. Drain, draw the saucepan to a low flame, place a clean cloth folded over the top of the saucepan and press the lid down over it. This dries the potatoes and makes them a good color. Hold the potatoes in a cloth and peel them, then reheat for one minute and serve.

New potatoes, if well brushed or sc.r.a.ped do not require peeling.

POTATOES FOR TWENTY PEOPLE

To serve twenty people one-half peck of potatoes is required.

BOILED POTATOES

Peel six or eight potatoes, and put them on in boiling water to which has been added one teaspoon of salt. Boil as above.

The saucepan used for cooking potatoes should be used for no other purpose.

BAKED POTATOES, No. 1

Select fine, smooth potatoes and boil them about twenty minutes. Drain off the water, remove the skins and pack in a b.u.t.tered dish. Lay a small piece of b.u.t.ter on each potato, sprinkle with salt and pepper, and sprinkle fine bread crumbs over all, with a few tablespoons of cream.

Bake until a nice light brown. Serve in the same dish. Garnish with parsley.

BAKED POTATOES, No. 2

Wash large potatoes and bake in a quick oven until soft, which will take about three-quarters of an hour. This is the most wholesome way of cooking potatoes.

POTATO b.a.l.l.s WITH PARSLEY

Pare very thin, medium potatoes as near a size as possible. Have ready a pot of boiling water, salted, drop in the potatoes and keep them at a quick boil until tender. Serve with a batter made by beating to a cream two tablespoons of b.u.t.ter, one-half tablespoon of lemon juice and one tablespoon of finely minced parsley; add salt and a dash of cayenne pepper; spread over the hot potatoes, and it will melt into a delicious dressing. This is especially nice to serve with fish.

NEW POTATOES

Brush and sc.r.a.pe off all the skin of six potatoes and boil for half an hour in salted boiling water, drain, salt and dry for a few minutes, and then pour melted b.u.t.ter over them and sprinkle with chopped parsley.

MASHED POTATOES

Old potatoes may be used. Pare as many potatoes as required. Boil in salt water, drain thoroughly when done and mash them in the pot with a potato masher, working in a large tablespoon of b.u.t.ter and enough milk to make them resemble dough, do not allow any lumps to form in your dish. Garnish with parsley.

SCALLOPED POTATOES, No. 1

Grease a pan with b.u.t.ter. Choose the potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking. Cut them in thin slices. Spread them in the pan in a layer an inch thick.

Sprinkle with pepper and salt to taste. Dot with b.u.t.ter here and there, perhaps a half teaspoon for each layer. Four or six bits of b.u.t.ter should be sprinkled over each layer. Repeat the layers of the raw potatoes until the pan is full. Cover them with milk. Place in the oven and cook for one hour.

SCALLOPED POTATOES, No. 2

Cut two cups of cold potatoes into cubes; mix well with two cups of cream sauce, adding more seasoning if necessary; pour into a baking dish; cover with one cup of bread crumbs and dot with small pieces of b.u.t.ter and bake for about half an hour.

ROAST POTATOES

Take either sweet or Irish potatoes, or both; pare, wash, and salt them, and lay them around the meat, and let them roast for about three-quarters of an hour. Turn them about once, so they will be nicely browned.

CREAMED POTATOES

Make a cream sauce, a little thinner than usual by adding a little extra milk. Cut two cups of boiled potatoes into small cubes and mix them thoroughly with the same. Cook in a double boiler until the potatoes are thoroughly hot, add a little chopped parsley if desired, and serve.

POTATOES AU GRATIN

Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce. Bring all to a boil; remove and add three tablespoons of grated cheese, salt and pepper to taste. Pour all into a baking dish, sprinkle b.u.t.tered bread crumbs over the top and set in the oven to brown.

GERMAN FRIED POTATOES

Cut up some raw potatoes quite thin, salt and pepper and drop in boiling fat. Cover up at first to soften them. Turn frequently to prevent burning and then remove the cover to brown slightly.

SARATOGA CHIPS

Proceed as above; but do not cover and do not take as many potatoes at one time.

HASHED BROWN POTATOES, LYONNAISE

Finely hash up six cold boiled potatoes and keep on a plate. Heat one tablespoon of b.u.t.ter in a frying-pan, add a finely chopped onion, and lightly brown for three minutes, then add the potatoes. Season with one-half teaspoon of salt and two saltspoons of white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelet form, brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve. These potatoes may be prepared with fat in place of b.u.t.ter.

CURRIED POTATOES

Melt two tablespoons of fat in a frying-pan; add one onion chopped fine and cook until straw color. Add two cups of boiled potatoes, cut in dice, one-half cup of stock, and one tablespoon of curry powder. Cook until the stock has been absorbed; then add one-half teaspoon of salt, a dash of red pepper, and one teaspoon of lemon juice.

POTATO CAKES