The 1918 Fanny Farmer Cookbook

Potato Border

Place a buttered mould on platter, build around it a wall of hot Mashed Potatoes, using nine

potatoes, three and one−half inches high by one inch deep, smooth, and crease with case

knife.

Remove mould, fill with creamed meat or fish, and reheat in oven before serving.

Escalloped Potatoes

Wash, pare, soak, and cut four potatoes in one−forth inch slices. Put a layer in buttered

baking−dish, sprinkle with salt and pepper, dredge with flour, and dot over with one−half

tablespoon butter; repeat. Add hot milk until it may be seen through top layer, bake one and

one−fourth hours or until potato is soft.

Potatoes à la Hollandaise

Wash, pare, soak, and cut potatoes in one−fourth inch slices, shape with French vegetable

cutters; or cut in one−half inch cubes. Cover three cups potato with White Stock, cook until

soft,

salt,

and drain. Cream one−third cup butter, add one tablespoon lemon juice, one−half teaspoon

and few grains of cayenne. Add to potatoes, cook three minutes, and add one−half tablespoon

finely chopped parsley.

Chambery Potatoes

Wash, pare, and thinly slice potatoes, using vegetable slicer. Let stand one−half hour in cold

water, then drain, and dry between towels. Arrange in layers in a well buttered iron

frying−pan,

having pan three−fourths full. seasoning each layer with salt and pepper, and brushing over

with

melted butter. Cook in a moderate oven until soft and well browned.

Potatoes Baked in Half Shell

Select six medium−sized potatoes and bake, following recipe for Baked Potatoes. Remove

from

salt,

and

oven, cut slice from side of each, and scoop out inside. Mash, add two tablespoons butter,

pepper, and three tablespoons hot milk; then add whites two eggs well beaten. Refill skins,

Chapter XX − POTATOES

359