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Turnips

Turnips image

Boil until tender; mash and season with butter, pepper, salt, and a little rich milk or cream.

French Fried Sweet Potatoes

French Fried Sweet Potatoes image

Prepare and fry the same as the white potatoes. Or they can first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw.

To Bake Sweet Potatoes

To Bake Sweet Potatoes image

Wash them perfectly clean, wipe them dry, and bake in a quick oven, according to their size--half an hour for quite small size, three quarters for larger, and a full hour for the largest. Let the oven have a good heat, and do not open it, unless it is necessary to turn them, until they are done.

Roasted Sweet Potatoes

Roasted Sweet Potatoes image

Having washed them clean, and wiped them dry, roast them on a hot hearth as directed for common potatoes; or put them in a Dutch oven or tin reflector. Roasted or baked potatoes should not be cut, but broken open and eaten from the skin, as from a shell.

To Boil Sweet Potatoes

To Boil Sweet Potatoes image

Wash them perfectly clean, put them into a pot or stewpan, and pour boiling water over to cover them; cover the pot close, and boil fast for half an hour, or more if the potatoes are large; try them with a fork; when done, drain off the water, take off the skins, and serve.

Cold sweet potatoes may be cut in slices across or lengthwise, and fried or broiled as common potatoes; or they may be cut in half and served cold.

Potatoes a la Creme

Potatoes a la Creme image

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish.

Potato Croquettes

Potato Croquettes image

Pare, boil, and mash six good-sized potatoes. Add one tablespoonful of butter, two thirds of a cupful of hot cream or milk, the whites of two eggs well beaten, salt and pepper to taste. When cool enough to handle, work into shape, roll in egg and bread crumbs, and fry in hot lard.

Scalloped Potatoes

Scalloped Potatoes image

Prepare in this proportion: Two cups of mashed potatoes, two tablespoonfuls of cream or milk, and one of melted butter; salt and pepper to taste. Stir the potatoes, butter, and cream together, adding one raw egg. If the potatoes seem too moist, beat in a few fine bread crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown.

Whipped Potatoes

Whipped Potatoes image

Instead of mashing in the ordinary way whip with a fork until light and dry; then whip in a little melted butter, some milk, and salt to taste, whipping rapidly until creamy. Pile as lightly and irregularly as you can in a hot dish.

Potato Border

Potato Border image

Six potatoes
Three eggs
One tablespoonful of butter
One tablespoonful of salt
Half a cupful of boiling milk

Pare, boil and mash the potatoes. When fine and light, add the butter, salt and pepper and two well-beaten eggs. Butter the border mould and pack the potato in it. Let this stand on the kitchen table ten minutes; then turn out on a dish and brush over with one well-beaten egg. Brown in the oven.