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The 1918 Fanny Farmer Cookbook
bake five to eight minutes in very hot oven. Potatoes may be sprinkled with grated cheese
putting in oven.
before
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7
Duchess Potatoes
To two cups hot riced potatoes add two tablespoons butter, one−half teaspoon salt, and yolks
of three eggs slightly beaten. Shape, using pastry bag and tube, in form of baskets, pyramids,
crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and
brown in a hot oven.
1
8
Maître d’Hôtel Potatoes
Wash, pare, and shape potatoes in balls, using a French vegetable cutter, or cut potatoes in
one−half inch cubes. There should be two cups. Soak fifteen minutes in cold water, and cook
in
boiling salted water to cover until soft. Drain, and add Maître d’Hôtel Butter.
1
2
9
Maître d’Hôtel Butter
Cream three tablespoons butter, add one teaspoon lemon juice very slowly, one−half teaspoon
salt, one−eighth teaspoon pepper, and one−half tablespoon finely chopped parsley.
0
Franconia Potatoes
Prepare as for Boiled Potatoes, and parboil ten minutes; drain, and place in pan in which meat
is
roasting; bake until soft, basting with fat in pan when basting meat. Time required for baking
about forty minutes. Sweet potatoes may be prepared in the same way.
2
2
1
Brabant Potatoes
Prepare same as for Boiled Potatoes, using small potatoes, and trim egg−shaped; parboil ten
minutes, drain, and place in baking−pan and bake until soft, basting three times with melted
butter.
2
Anna Potatoes
Wash and pare medium−sized potatoes. Cut lengthwise in one−fourth inch slices, and fasten
Chapter XX − POTATOES
360
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