The 1918 Fanny Farmer Cookbook

and Southern Michigan. Kiln−dried sweet potatoes are the best, as they do not so quickly

spoil.

Baked Potatoes

Select smooth, medium−sized potatoes. Wash, using a vegetable brush, and place in

dripping−pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve at

once.

If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy.

Properly baked potatoes are more easily digested than potatoes cooked in any other way, as

some of the starch is changed to dextrin by the intense heat. They are better cooked in boiling

water than baked in a slow oven.

Boiled Potatoes

Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent

discoloration; soak one−half hour in the fall, and one to two hours in winter and spring. Cook

boiling salted water until soft, which is easily determined by piercing with a skewer. For

seven

potatoes allow one tablespoon salt, and boiling water to cover. Drain from water, and keep

uncovered in warm place until serving time. Avoid sending to table in a covered vegetable

dish.

In boiling large potatoes, it often happens that outside is soft, while centre is underdone. To

finish

cooking without potatoes breaking apart, add one pint cold water, which drives heat to centre,

thus accomplishing the cooking.

Riced Potatoes

Force hot boiled potatoes through a potato ricer or coarse strainer. Serve lightly piled in a hot

vegetable dish.

Mashed Potatoes

To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and

one−third cup hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish.

Potato Omelet

Prepare Mashed Potatoes, turn in hot omelet pan greased with one tablespoon butter, spread

evenly, cook slowly until browned underneath, and fold as an omelet.

Chapter XX − POTATOES

358