Miss Parloa's New Cook Book Part 34

Onions. 1 to 2 hours.

Turnips, white. 45 minutes to 1 hour.

Turnips, yellow. 1 1/2 to 2 hours.

Parsnips. 1 to 2 hours.

Carrots. 1 to 2 hours.

Nearly all these vegetables are eaten dressed with salt, pepper and b.u.t.ter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently.

Potatoes.

No other vegetable is in America so commonly used and abused. The most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail of boiling potatoes properly. The time of cooking the potato, unlike that of nearly all other vegetables, does not vary with age or freshness; so there need never be a failure. In baking, the heat of the oven is not always the same, and the time of cooking will vary accordingly. The potato is composed largely of starch.

Cooking breaks the cells and sets this starch free. If the potato is removed from heat and moisture as soon as this occurs, it will be dry and mealy, but if it is allowed to boil or bake, even for a few minutes, the starch will absorb the moisture, and the potato will become soggy and have a poor flavor.

Boiled Potatoes.

Twelve medium-sized potatoes, one table-spoonful of salt, boiling water to cover. Pare the potatoes, and if old, let them stand in cold water an hour or two, to freshen them. Boil fifteen minutes; then add the salt, and boil fifteen minutes longer. Pour off _every drop_ of water. Take the cover from the sauce-pan and shake the potatoes in a current of cold air (at either the door or window). Place the saucepan on the back part of the stove, and cover with a clean coa.r.s.e towel until serving time. The sooner the potatoes are served, the better. This rule will ensure perfectly sweet and mealy potatoes, if they were good and ripe at first.

Mashed Potatoes.

Twelve potatoes, one and a half table-spoonfuls of salt, one table- spoonful of b.u.t.ter, half a cupful of boiling milk. Pare and boil as directed for boiled potatoes, and mash fine and light. Add the salt and b.u.t.ter. Beat well; then add the milk, and beat as you would for cake. This will give a light and delicate dish of potatoes. The potatoes must be perfectly smooth before adding the other ingredients.

Puree of Potato.

Prepare the potatoes as directed for mashed potatoes, except use a generous cupful of milk and half a teaspoonful of pepper. If the puree is to serve as a foundation for dry meats, like grouse, veal or turkey, use a cupful of rich stock instead of the milk. This preparation, spread on a hot platter, with any kind of cold meat or fish that has been warmed in a little sauce or gravy, heaped in the centre of it, makes a delightful dish for lunch or dinner.

Potato Puffs.

Prepare the potatoes as directed for mashed potato. While _hot,_ shape in b.a.l.l.s about the size of an egg. Have a tin sheet well b.u.t.tered, and place the b.a.l.l.s on it. As soon as all are done, brash over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately.

Riced Potato.

Have a flat dish and the colander hot. With a spoon, rub mashed potato through the colander on to the hot dish. Be careful that the colander does not touch the potato on the dish. It is best to have only a few spoonfuls of the potato in it at one time. When all has been pressed through, place the dish in the oven for five minutes.

Potato a la Royale.

One pint of hot toiled potatoes, a generous half cupful of cream or milk, two table spoonfuls of b.u.t.ter, the whites of four eggs and yolk of one, salt and pepper to taste. Beat the potato very light and fine.

Add the seasoning, milk and b.u.t.ter, and lastly the whites of the eggs, beaten to a stiff froth. Turn into a b.u.t.tered escalop dish. Smooth with a knife and brush over with the yolk of the egg, which has been well beaten. Brown quickly, and serve. It will take ten minutes to brown. The dish in which it is baked should hold a little more than a quart.

Potatoes a l'Italienne.

Prepare the potatoes as for serving _a la royale_. Add one table- spoonful of onion juice, one of finely-chopped parsley, and half a cupful of finely-chopped cooked ham. Heap lightly in the dish, but do not smooth. Sprinkle on this one table-spoonful of grated Parmesan cheese. Brown quickly, and serve. The cheese may be omitted if not liked.

Thin Fried Potatoes.

Pare and cut raw potatoes _very thin_, with either the vegetable slicer or a sharp knife. Put them in cold water and let them stand in a cold place (the ice chest is best) from ten to twenty-four hours.

This draws out the starch. Drain them well. Put about one pint in the frying basket, plunge into boiling lard, and cook about ten minutes.

After the first minute set back where the heat will decrease. Drain, and dredge with salt. Continue this until all are fried. Remember that the fat must be hot at first, and when it has regained its heat after the potatoes have been added, must be set back where the potatoes will not cook fast. If the cooking is too rapid they will be brown before they have become crisp. Care must also be taken, when the potatoes are first put in the frying kettle, that the fat does not boil over. Have a fork under the handle of the basket, and if you find that there is danger, lift the basket partly out of the kettle. Continue this until all the water has evaporated; then let the basket remain in the kettle. If many potatoes are cooked in this way for a family, quite an amount of starch can be saved from the water in which they were soaked by pouring off the water and sc.r.a.ping the starch from the bottom of the vessel. Dry, and use as any other starch.

French Fried Potatoes.

Pare small uncooked potatoes. Divide them in halves, and each half in three pieces. Put in the frying basket and cook in boiling fat for ten minutes. Drain, and dredge with salt. Serve hot with chops or beefsteak. Two dozen pieces can be fried at one time.

Potatoes a la Parisienne.

Pare large uncooked potatoes. Cut little b.a.l.l.s out of these with the vegetable scoop. Six b.a.l.l.s can be cut from one large potato. Drop them in ice water. When all are prepared, drain them, and put in the frying basket. This can be half full each time--that is, about three dozen b.a.l.l.s can be put in. Put the basket carefully into the fat, the same as for thin fried potatoes. Cook ten minutes. Drain. Dredge with salt, and serve very hot. These are nice to serve with a fillet of beef, beefsteak, chops or game. They may be arranged on the dish with the meats, or served in a separate dish.

Potato b.a.l.l.s Fried in b.u.t.ter.

Cut little b.a.l.l.s from cooked potatoes with the vegetable scoop. After all the salt has been washed from one cupful of b.u.t.ter (chicken fat will do instead), put this in a small frying-pan. When hot, put in as many potato b.a.l.l.s as will cover the bottom, and fry until a golden brown. Take up, drain, and dredge with salt. Serve very hot. These b.a.l.l.s can be cut from raw potatoes, boiled in salted water five minutes, and fried in the b.u.t.ter ten minutes. When boiled potatoes are used, the part left after the b.a.l.l.s have been cut out, will answer for creamed or Lyonnaise potatoes; but when raw potatoes are used, the part left should be put into cold water until cooking time, and can be used for mashed or riced potatoes.

Potatoes Baked with Roast Beef.

Fare rather small potatoes, and boil for twelve minutes in salted water. Take up and put on the grate with roast beef. Bake twenty-five or thirty minutes. Arrange on the dish with the beef, or, if you prefer, on a separate dish.

Broiled Potatoes.

Cut cold boiled potatoes in slices a third of an inch thick. Dip them in melted b.u.t.ter and _fine_ bread crumbs. Place in the double broiler and broil over a fire that is not too hot. Garnish with parsley, and serve on a hot dish. Or, season with salt and pepper, toast till a delicate brown, arrange on a hot dish, and season with b.u.t.ter.

Lyonnaise Potatoes.

One quart of cold boiled potatoes, cut into dice; three table- spoonfuls of b.u.t.ter, one of chopped onion, one of chopped parsley, salt, pepper. Season the potatoes with the salt and pepper. Fry the onions in the b.u.t.ter, and when they turn yellow, add the potatoes.

Stir with a fork, being careful not to break them. When hot, add the parsley, and cook two minutes longer. Serve immediately on a hot dish.

d.u.c.h.ess Potatoes.

Cut cold boiled potatoes into cubes. Season well with salt and pepper, and dip in melted b.u.t.ter and lightly in flour. Arrange them on a baking sheet, and bake fifteen minutes in a quick oven. Serve _very hot_.

Housekeeper's Potatoes.