Dr. Allinson's cookery book Part 13

1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of mustard, pepper, salt, and lemon juice to taste. Make a dressing of the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and mix them with the lemon juice, and add this to the dressing. Chop the whites of the eggs up fine. Mix the mashed potatoes, dressing, and chopped whites of eggs well together. Turn the mixture into a salad bowl or gla.s.s dish, and garnish with parsley or watercress and beetroot.

POTATO SALAD (MASHED).

1/2 pint of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1 dessertspoonful of sugar, 1 teaspoonful of mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and seasoning; mash the yolks of the eggs quite fine and mix them smooth with the lemon juice, and add this to the dressing. Chop the whites of the eggs up very fine, mix all together; turn the mixture smoothly into a salad bowl or gla.s.s dish, and garnish with watercress and beetroot.

POTATO SAUSAGES.

1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of breadcrumbs, 2 oz. of b.u.t.ter (or Allinson nut-oil), 1/2 a saltspoonful of nutmeg, pepper and salt. Mash the potatoes well with one of the eggs, add seasoning, form the mixture into sausages, roll them in egg and breadcrumbs, and fry them brown.

POTATO SNOW (a Pretty Dish).

1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the potatoes till tender, pa.s.s them through a potato masher into a hot dish, letting the mashed potato fall lightly, and piling it up high.

Slice the eggs and beetroot, and arrange alternate slices of egg and beetroot round the base of the potato snow. Brown the top with a salamander, or, if such is not handy, with a coal-shovel made red hot.

POTATO SURPRISE.

1 pint of mashed potatoes, 1 oz. of b.u.t.ter, 4 tomatoes, pepper and salt, 1 tablespoonful of finely chopped parsley. Mix the b.u.t.ter well with the mashed potatoes, season with a little pepper and salt. b.u.t.ter 8 patty pans and line them with a thick layer of potato; place 1/2 a tomato in each, with a little of the parsley and a dusting of pepper and salt. Cover with mashed potatoes, and brown the patties in the oven.

POTATO WITH CHEESE.

1 pint of finely mashed potatoes, 1/2 oz. of b.u.t.ter, 3 oz. of grated cheese, a little nutmeg, pepper and salt to taste. Mix all well with the seasoning, grease some patty pans, fill them with the mixture, and bake them in a moderate oven until golden brown. Serve with vegetables and any savoury sauce.

POTATOES a LA d.u.c.h.eSSE.

Prepare potatoes as in "Milk Potatoes," leaving out the parsley; beat up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil, add the egg and lemon juice carefully; re-heat the whole again but do not allow it to boil, to avoid the egg curdling.

POTATOES (BROWNED).

1 pint of mashed potato, 1 large English onion, 1 oz. of b.u.t.ter, pepper and salt. Mince the onion very fine and fry it a golden brown in the b.u.t.ter, mix it well with the mashed potato, and add seasoning to taste; form the mixture into cakes, flour them well, place them in a greased baking tin, with little bits of b.u.t.ter on the top of the cakes, and bake them a nice brown.

POTATOES AND CARROTS.

1-1/2 lbs. of boiled potatoes, 3/4 lb. of boiled carrots, 2 eggs, 1 oz. of b.u.t.ter pepper and salt to taste, some Parsley. Mash the potatoes and carrots together, beat the eggs well and mix them with the vegetables, add seasoning; b.u.t.ter a mould, fill it with the mixture, spread the b.u.t.ter on the top, bake the whole for 1/2 hour, turn out, and garnish with parsley.

POTATOES (CURRIED).

6 good-sized potatoes parboiled, 1 oz. of b.u.t.ter, 1 teaspoonful of curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal, salt and lemon juice to taste. Slice the potatoes into a saucepan and pour the milk over them; smooth the curry powder with a little water, pour this over the potatoes, and add the b.u.t.ter and seasoning. Let the potatoes cook gently until soft; then thicken with the meal, which should be previously smoothed with a little milk or water. Let all simmer for 2 or 3 minutes; add lemon juice, and serve.

POTATOES (MASHED).

To mash potatoes well they should be drained when soft and steamed dry over the fire; then turn them into a basin and pa.s.s them through a potato masher back into the saucepan; add a piece of b.u.t.ter the size of a walnut (or more according to quant.i.ty of potatoes), and a little hot milk, and mash all well through over the fire with a wooden spoon, adding hot milk as required until it is a thick, creamy ma.s.s.

POTATOES (MASHED) (another way).

1 finely chopped English onion to 1 pound of potatoes, piece of b.u.t.ter the size of a walnut, pepper and salt to taste. Fry the onion a nice brown in the b.u.t.ter, taking care not to burn it. When the potatoes have been pa.s.sed through the masher back into the saucepan, add the fried onion and seasoning and a little hot milk. Mash all well through, and serve very hot.

POTATOES (MILK).

Boil or steam potatoes in their skins; when soft, peel and slice them.

Make a sauce of milk, thickened with Allinson fine wheatmeal, and season with pepper and salt. Let the potatoes simmer in the sauce for 10 minutes. Before serving mix into the sauce a spoonful of finely chopped parsley.

POTATOES (MILK) WITH CAPERS.

1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of Allinson wholemeal, boil the potatoes till nearly tender; drain them and cut them in slices. Return them to the saucepan, add the milk and seasoning, and when the milk boils add the wheatmeal. Let all simmer until the potatoes are tender, add the capers and vinegar. Then simmer a few minutes with the capers, and serve.

POTATOES (SAVOURY).

1-1/2 lbs. of small boiled potatoes, 1 oz. of b.u.t.ter, 1 dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of vinegar, pepper and salt to taste, 1 clove of garlic. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the b.u.t.ter, onion, and seasoning, shaking them occasionally to prevent burning. Rub the inside of a basin with the garlic, break the eggs into it, beat them well with the vinegar, and pour them over the potatoes, shake the whole well over the fire until thoroughly mixed, and serve.

POTATOES (SCALLOPED).

6 medium-sized boiled potatoes, 2 onions chopped fine, and fried brown, 1 breakfastcupful of milk, 1 oz. of b.u.t.ter, pepper and salt, a little Allinson wholemeal. Slice the potatoes; b.u.t.ter a pie-dish, put into it a layer of potatoes, over this sprinkle pepper and salt, some of the onion, part of the b.u.t.ter, and a little meal. Repeat this until the dish is full, pour the milk over the whole, and bake for 1 hour.

POTATOES (STUFFED) (1).

6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of grated English onions, 1 teaspoonful of powdered sage, 1 ditto of finely chopped parsley, 1 egg well beaten, piece of b.u.t.ter the size of a walnut, pepper and salt to taste. Halve the potatoes, scoop them out, leaving nearly 1 inch of the inside all round. Make a stuffing of the other ingredients, adding a very little milk it the stuffing should be too dry; fill the potatoes with it, tie the halves together, and bake them until done. Serve with brown sauce.

POTATOES (STUFFED) (2).

6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of b.u.t.ter, 1/2 teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt to taste, a cupful of breadcrumbs. Chop the onion and apple fine and stew them (without water) with the b.u.t.ter, allspice, sugar, and seasoning. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. Scoop the potatoes out as in previous recipe, fill them with the mixture, tie, bake the potatoes till tender, and serve them with brown sauce and vegetables.

POTATOES (STUFFED) (3).

6 large boiled potatoes, 1-1/2 ozs. of grated Gruyere or Canadian cheese, 1 egg well beaten, pepper and salt to taste, a piece of b.u.t.ter the size of a walnut. Halve the potatoes as before, scoop them out, leaving 1/2 inch of potato wall all round. Mash the scooped out potato well up with the cheese, add the egg, b.u.t.ter, and seasoning, also a little milk if necessary; fill the potatoes, tie them together, brush over with a little oiled b.u.t.ter, and bake them 10 to 15 minutes. Serve with vegetables and white sauce.

POTATOES (STUFFED) (4).

6 large boiled potatoes, 1 large English onion, 1/2 oz. of b.u.t.ter, 1 egg well beaten, pepper and salt to taste. Halve the potatoes as before, scoop out most of the soft part and mash it up. Mince the onion very finely and fry it a nice brown with the best part of the b.u.t.ter, mix all up together, adding the egg and seasoning, fill the potato skins, tie the halves together, brush them over with the rest of the b.u.t.ter (oiled), and put them in the oven until well heated through. Serve with vegetables and brown sauce.