Ebook - Recipes Tried And True (1894 Cookbook).txt

until light and dry; then put in a little melted butter, some milk,

and salt to taste, whipping rapidly until creamy. Put as lightly and

irregularly as you can in a hot dish.

LYONNAISE POTATOES.

For lyonnaise potatoes chop an onion fine; fry it brown in a

tablespoonful of butter; add another tablespoonful to the iron spider

after the frying, and let the butter become very hot. Then cut six

whole boiled potatoes into thick or half inch slices, and lay them in

the spider, which should be ample enough to hold them without lapping

over another. Let them fry brown on both sides, tossing them

occasionally to prevent them burning. Sprinkle a tablespoonful of

parsley over them, and serve at once. They should be very hot when

brought on the table.

ESCALOPED POTATOES. MRS. O. W. WEEKS.

Pare and slice thin the potatoes; put a layer in your pudding pan

one-half inch deep; sprinkle salt, pepper, and bits of butter over it;

then put another layer of potatoes, and another sprinkle of salt,

pepper, and butter, until you have as many layers as you wish. Fill

in with sweet cream or milk until you can just begin to see it.

Sprinkle on top one cracker, pulverized. Bake in hot oven from

one-half to one hour.

MASHED SWEET POTATOES. MRS. W. H. ECKHART.

Pare and boil till done; drain, and mash smooth; add milk or cream,

and salt; beat like cake, with a large spoon--the more they are beaten

the better they become. Put in a baking dish; smooth with a knife

dipped in milk; place a lump of butter in the center; sprinkle with

pepper, and place in a hot oven for a few minutes.

BROWNED SWEET POTATOES. MRS. ECKHART.

Pare, and cut in halves. Have in a skillet some hot fryings, in which

place potatoes; pour in about one-half pint of water; season with salt

and pepper. Cook until tender. Remove the cover, and let brown; take

out in dish; throw a spoonful of sugar into skillet, with a little

flour and water; let boil up once or twice, and pour over the

potatoes.

SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS.

Boil your potatoes until soft; slice them, and lay in a buttered

pudding dish. Sprinkle each layer with light brown sugar; and dot

thickly with bits of butter. Over all pour enough water to cover well

the bottom of your dish. Set in oven and bake half an hour or more,

thoroughly browning the top, and cooking the sugar, butter and water

into a rich syrup. Some add, also, a dash of flour between the

layers. Serve hot with your meat and other vegetables.

DRIED PUMPKIN. MRS. J. EDD THOMAS.

Stew pumpkin as for pie; spread upon plates, and dry in the oven

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