The following recipes were published in a promotional cookbook for The Malleable Range and was published in 1907.

Boiled Potatoes

Select potatoes of uniform size, wash, pare and put into cold water to prevent discoloration, cook in boiling salted water one-half hour or till tender, allowing one teaspoonful of salt to every quart of water, drain well, put uncovered on back of stove and shake gently to let steam escape and make them mealy.

Baked Potatoes

Select smooth potatoes of uniform size, wash and scrub well, bake in a hot pan forty minutes, or till soft, serve at once, uncovered. Baked potatoes are more digestible than when cooked in any other way, as the intense heat of the oven changes some of the starch to dextrin.

Potatoes Baked in Half-Shell

Select six medium sized potatoes and bake, following recipe for baked potatoes. Remove from oven, cut slice from top of each and scoop out inside. Mash, add two tablespoons butter, salt, pepper and three tablespoons hot milk; then add whites of two eggs well beaten. Refill shells, and bake five to eight minutes in a very hot oven. Potatoes may be sprinkled with grated cheese before putting in oven.

Creamed Potatoes

Make one cupful of white sauce, cut one scant pint of cold boiled potatoes in dice, sprinkle lightly with salt, add to white sauce, reheating, sprinkle one tablespoonful of minced parsley over them and serve.

Escalloped Potatoes No. 1

Wash, pare and slice raw potatoes, put a layer in a buttered baking dish, sprinkle with salt, pepper and flour, and one-half tablespoonful of butter, repeat; add hot milk till it may be seen through the top layer, bake one and one-half hours or till potato is soft.

Escalloped Potatoes No. 2

Slice one quart of cold boiled potatoes. Sprinkle lightly with salt and pepper, put a layer in a buttered baking dish, cover with a layer of white sauce, sprinkle with chopped parsley, repeat, cover top with buttered crumbs, bake twenty minutes or till brown. It requires one pint of sauce, one tablespoonful of minced onion, or four hard boiled eggs, sliced, may be added to the layers.

Lyonnaise Potatoes

One pint of cold boiled potatoes, one-half teaspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of minced onion, one tablespoonful of drippings or lard, one tablespoonful of chopped parsley. Cut potatoes into dice, and season with salt and pepper, fry the onion in the dripping till a light brown, add potatoes, stir with a fork till they have absorbed the fat and are brown, add parsley and serve. One tablespoonful of vinegar may be used.

Potato Cakes

Make cold mashed potatoes into small round cakes about one-half inch thick, brush with milk or beaten egg, and brown in a hot oven, or roll in flour, saute in hot fat, browning both sides.

Stewed Potatoes

One pint of cold potatoes, one-half cupful of milk, a speck of pepper, one tablespoonful of butter, one-half teaspoonful of salt, one tablespoonful of chopped parsley. Cut potatoes into dice, heat milk and add potatoes, butter and seasoning, simmer slowly till they have absorbed all the milk, add parsley and serve hot.

Potato Soup

3 potatoes
1 quart milk
2 slices onion
3 tablespoons butter
2 tablespoons flour
1 ½ teaspoons salt
¼ teaspoon celery salt
Few grains cayene
1 teaspoon chopped parsley

Cook potatoes in boiled salted water; when soft, rub through a strainer. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook one minute, strain, add remaining butter, and sprinkle with parsley.

White Sauce

2 tablespoons butter
1 cup milk
2 tablespoons flour
¼ teaspoon salt
Few grains pepper

Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.

To Chop Parsley

Remove leaves from parsley and dry on a towel, gather closely between the thumb and finger and cut through, hold point of knife on board and with a circular motion mince parsley fine.

Photo Credits:

Potato face photograph by Alicia Solario, altered using pixfx for iPhone.

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