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The following recipes are taken from The Pure Food Cook Book Good Housekeeping Recipes edited by Mildred Maddocks, Introduction by Harvey W. Wiley M.D. 1915


THE best way to cook potatoes is to bake them in their jackets in an oven of 450 degrees to 500 degrees Fahrenheit. This seems like a high temperature, but the potato inside does not get hotter than 212 degrees, and cooks by steam thoroughly. When the potato is taken out of the oven it must be pricked or broken at once, to permit the escape of the stem which has been generated in the cooking process, and which if not given egress, will condense into water and make the potato soggy and quite indigestible. If it is pricked with a fork it it best to warm the prongs for a few seconds before using in the first potato, to prevent, as much as possible, any condensation resulting from the hot steam coming into contact with the cold metal of the fork. It is easy to see that in this process there is no chance for loss and that if the potato is scraped out well from the skin (where lie many of the potash salts), pretty full potato value is secured. Never cut open a baked potato; always break it or it will be not mealy, but soggy, and barely fit to eat.
  The next best method—in point of economy—is to cook by steaming. Although the baking is a partial steaming process and actual steaming in the jackets not only renders the potato deliciously palatable, but the subsequent removal of the skins, before eating, if done carefully, does not carry away much of the valuable mineral salts. Steaming takes a little longer, but it is a good method of cooking, ensuring little waste not only with potatoes, but with all vegetables.
  The process of boiling brings with it the question of boiling in the jackets, boiling without the jackets, the use of salt in the water, and the temperature at which to start the potatoes. The most approved method is that of boiling the potato in the jacket and of beginning the process with hot water. This takes less time, and preserves the flavor. Potatoes boiled without their jackets lose, of course, a great part of their mineral salts and tissue-making material, and they lose also much of the flavor which is imparted to them from the layer cut off in paring. If salt be added after fifteen minutes, when the potatoes are about half cooked, this may save some of the mineral matter and add a little to the flavor of the potatoes.
  Because potatoes are so lacking in fat, proteid, and mineral matter, it has become an invariable rule, consciously or unconsciously to eat them with meats, and to prepare them so as to introduce the food constituents they lack. Thus creamed potatoes and potato au gratin introduce fat and proteid, and make pretty well-proportioned dishes, though, of course, on account of the superabundance of starch, such dishes are not adapted to steady diet. Undoubtedly, like any other article of food the potato must be prepared attractively. It must not only look well, but must has a pleasant aroma.

Boiled Potatoes

  Scrub the potatoes, scrape them if desired, and put in hot water. Boil until tender. If the potatoes are old and have become dry by evaporation it is sometimes wise to soak them for a little while in cold water, or to start them over the fire in cold water. Drain until dry, dust with salt, and cover with a thick cloth until ready to serve; then serve with garnish of parsley.

Baked Potatoes

  Scrub with a vegetable brush, put into hot over (500 degrees Fahrenheit), and let cook until thoroughly soft, (forty-five minutes, or longer if the potatoes are large). Turn the potatoes occasionally to insure their baking evenly. Upon removal from the oven, break the skins at once or thoroughly prick with a warm fork prong to permit the escape of steam. Then wrap loosely in a napkin and slip potatoes and napkin into a dish, and serve.

Potato, French Fried

  Scrape three or four potatoes, wash them thoroughly, and then cut into strips; wash them after they are cut, and dry thoroughly in a cloth. Have ready a pan of very hot clarified fat; put the potatoes into a frying-basket, plunge into the fat, and fry the potatoes until they are brown and crisp. When done, drain, sprinkle with salt, and serve on a folded napkin. This is sufficient for five persons

Savory Potatoes

  Six or eight potatoes, two small onions, one tablespoonful of finely chopped parsley, one heaping teaspoonful of butter, half a teaspoonful of sale, one-fourth teaspoonful of white pepper, half a cupful of milk, half-cupful of water, three heaping tablespoonfuls grated cheese. Put the butter in bottom of saucepan. Pare the potatoes thinly, chop onions and parsley, mix salt and pepper together on a saucer. Cut the potatoes into slices and put a layer in the saucepan. Sprinkle in a little seasoning, then onion and parsley. Begin again with the potatoes and alternate. When all are used pour in the water. Cover closely and cook gently for twenty minutes. Now pour in the milk and allow it to cook for another fifteen minutes. Lift the potatoes carefully on a flat dish, and strew the grated cheese over them and brown in the oven. This dish may be cooked in a casserole.

Stuffed Potatoes

  Bake the potatoes, and when they are done, take out of the oven, cut them in halves, and scoop the potatoes out of their jackets. Mash them until they are smooth with milk, butter, paprika, and salt. Put them back again into their jackets, and put them in the over for a few minutes to heat and brown on the top.

Anna Potatoes

  Cut about eight cold cooked potatoes into thin round slices, place them in a dish, sprinkle over them two tablespoonfuls of grated Parmesan or American cheese and two tablespoonfuls of fresh bread crumbs; spread well over them a piece of butter about the size of a nut, then place the dish in the oven. After ten minutes, when a golden brown, serve. This can be made in as many layers as desired. Paprika, if desired, adds flavor to this.

Nut-Filled Potatoes

  Bake until soft and mealy six good-sized potatoes, prick to let off steam, and then cut directly in halves where they were pricked, and with a sharp spoon remove the pulp from the skins, turning into a warmed mixing-bowl; mash thoroughly, adding a small cupful of rich milk or cream, salt and paprika to taste, one tablespoonful of minced parsley, one tablespoonful of melted butter, a pinch of poultry seasoning, and a small cupful of nut meats that have been passed through the meat chopper; beat with a fork until very light and creamy and return to shells, which, after dusting, with browned bread crumbs, are placed in a hot oven for ten minutes to crisp and brown; serve garnished with small bunches of parsley.

Stuffed Potatoes with Cheese

  Bake until soft five or six medium-sized potatoes, and with a sharp knife cut directly in halves, carefully removing the cooked potatoes into a mixing bowl; now mash with a potato masher, and when free from lumps, add a teaspoonful of butter, one teaspoonful of minced parsley, half a cupful of rich milk, one small cupful of grated cheese, and salt and pepper to taste; beat with a fork until light and creamy and heap into the potato skins, dusting the tops with grated cheese, and return to the oven until crisp and brown on top. Serve very hot.

Chantilly Potatoes

  Prepare some nicely seasoned, light, mashed potatoes, and mound on a platter. Beat one-half cupful of cream until stiff, add one-half cupful of soft cheese, grated and seasoned with salt and paprika. Pile lightly onto the potato and set on the top grate of the oven until the surface if nicely browned. Be sure that the oven is very hot.

Molded Potatoes

  Press left-over mashed potatoes into baking-powder cans and chill. Slice in neat rounds, lay on a buttered dripping-pan in the oven, and bake till they become puffy and a delicate brown. Serve with broiled steak as a garnish.

Potato Puff

  Add to two cupfuls of hot mashed potatoes, two tablespoonfuls of butter, two well-beaten eggs, one-half cupful of milk, salt and pepper to taste. Put in a deep buttered baking-dish, and bake about twenty minutes in hot oven.

Potatoes Rissolées

  New potatoes, or old ones which are cut down to the size of new ones, may be treated as follows: Fry in deep fat until a golden brown, sprinkle with salt, and place in a pan; set in the oven until the potatoes are soft throughout. They may be served with or without a cream sauce.

Potato Puffs

  Season two cupfuls of cold mashed potatoes with salt, pepper, celery salt, and chopped parsley. Add the beaten yolk of one egg and sufficient flour to make it of the consistency to roll on a well-floured board. It should be one-half inch thick. Cut in circles four inches in diameter; place one tablespoonful or more of well-seasoned, chopped cold meat, moistened slightly with gravy or stock, upon one-half of each, moisten edges with cold water, fold, press together, and fry in deep fat. Serve hot.

Mint Potatoes

  Wash small potatoes and rub off the skins with a coarse towel, or pare and scrape them. Put into boiling water with sprigs of mint sufficient to flavor them well; and cook until done, drain, and serve with drawn butter.

Mashed White Potatoes and Turnips

  Prepare as mashed potatoes, adding an equal quantity of boiled and masked turnips. Add three tablespoonfuls of butter to each pint of potato and turnip, with salt and pepper to taste.

Fried Potatoes with Spanish Sauce

  Chop fine some cold boiled potatoes. Season and sauté in hot fat until golden brown. Fold over like an omelet, slip on a platter, and pour over the potatoes the following sauce: Boil together for ten minutes, one-half can of tomatoes, one-half can of shredded pimientoes, and one-half can of button mushrooms. Season with salt, butter, and paprika or pepper. Thicken with two tablespoonfuls of flour rubbed to a cream with two tablespoonfuls of butter. Add to the sauce, cook until smoothly thickened, stirring all the time. If liked, a little chopped onion may be used as an additional seasoning.

Potato Chowder

  Cut a slice of pork into small dice, fry to a light brown in a soup kettle. Then add three medium-sized potatoes and one onion, put through the meat chopper, or slice in small bits. Add pepper and salt and dredge over a little flour, cover with water and simmer until the vegetables are tender. Then add a pint and a half of hot milk. Let it all come to a boil, add a small piece of butter, and serve with toasted crackers. A tomato cut in small dice, or a little left-over stewed tomatoes, may be added.