The Art of German Cooking and Baking/Potatoes
CHAPTER 11.
POTATOES.
The various recipes for the preparation of potatoes.
The potato is a very useful food and may be prepared in many ways. Salt is necessary to make the potato savory. It must be boiled well done and quickly. It may be peeled long before using, but should be kept covered with water after it is peeled, otherwise it will turn brown. Potatoes lose their good flavor if they are kept in a moist cellar where they will grow poisonous sprouts. They sprout also in the spring; the sprouts should be immediately removed.
No. 1—POTATOES IN THEIR SKINS OR JACKETS.
Quantity for 6 Persons.
2 lbs. of medium sized potatoes Water sufficient to cover them 3 tbsps. of salt
Preparation: The potatoes must be of equal size. They are cleaned in cold water and put to boil in cold water in a covered kettle. When done, drain off the water, shake them a little and set them aside to dry and their jackets will burst.
No. 2—NEW POTATOES IN THEIR JACKETS.
Quantity for 6 Persons.
- 2 lbs. of potatoes
- Water sufficient to cover them
- 3 tbsps. of salt
- 1 tsp. of caraway seeds if desired
Preparation: The potatoes are cleaned in cold water and with a kitchen knife, a small piece of peeling is cut off. Put on the fire with cold water and caraway. When done, pour off the water, leave the dish covered, shake it and set it aside to dry, and their jackets will burst.
Remarks: The potatoes must be kept constantly boiling.
No. 3—BAKED POTATOES.
Quantity for 6 Persons.
- 2 lbs. of potatoes
Preparation: The potatoes should be of even size. They are cleaned in cold water, the point of each is cut off and they are baked in the oven for 1 good hour. The oven must be very hot. Serve in their jackets.
No. 4—PEELED POTATOES.
Quantity for 6 Persons.
- 2½ lbs. of raw potatoes
- Water sufficient to cover them
- 1½ tbsps. of salt
Preparation: The potatoes are cleaned in cold water and peeled. The very large ones are quartered, the medium-sized ones are cut into halves and the small ones rounded, with the eyes well pierced out. Put into clear water at once after peeling. Then put them over the fire with cold water and salt, boil quickly, drain well and set them aside to dry a little.
No. 5—SMALL POTATO BALLS.
To Be Served With Fish.
Quantity for 6 Persons.
- 5–6 lbs. of large potatoes
- Water sufficient to cover them
- 1 tbsp. of salt
Preparation: The potatoes are cleaned in cold water, peeled, and with a vegetable scoop cut out round balls. They are then put over the fire in a kettle with water and salt and boiled until done which requires about 15 to 20 minutes. Drain the water off at once and set aside to dry.
Remarks: You may steam these potatoes, which requires ½ hour. They are very nice when steamed.
No. 6—UTILIZING THE REMNANTS OF POTATO BALLS, MASHED POTATOES.
- The remnants from potato balls
- Water sufficient to cover them
- 1½ tbsps. of salt
- 2 tbsps. of butter
Preparation: The potato remnants are boiled until tender in salt water, which is then drained off and the potatoes pressed through a potato masher. The butter is added, the pot with these potatoes placed into hot water and beaten until well mashed, seasoned with salt, then served in a hot dish.
Remarks: The remnants may also be used for potato soup or dumplings.
The whites of 5 eggs, well beaten, may be stirred into the above and then baked in a buttered pan in the oven.
No. 7—PARSLEY POTATOES.
Quantity for 6 Persons.
- 5–6 lbs. of large potatoes
- 1 tbsp. of salt
- 1 tbsp. of finely chopped parsley
- 2 tbsps. of fresh butter
- Water sufficient to cover them
Preparation: The potatoes are peeled, scooped out and cooked as given under No. 5. When they are done, stir in the butter mixed with parsley and cover a few minutes.
No. 8—FRENCH FRIED POTATOES, POMME SOUFFLE.
Quantity for 6 Persons.
- 1½ lbs. of raw potatoes
- 1 tsp. fine salt
- 1½ lbs. clear lard
Preparation: The potatoes are peeled and cut into thin oblong or round slices as thick as the back of a knife or cut out in small balls. The lard is heated until it smokes, but must not boil.
The potatoes are dried with a clean cloth and fried to a golden yellow color in the lard, then they are placed into a colander to drain, sprinkled with salt, shaken a little and served very hot.
No. 9—POTATO CHIPS.
Quantity for 6 Persons.
The ingredients are the same as given under No. 8, French Fried Potatoes.
Preparation: The potatoes are cleaned, peeled and sliced so thin that you can see the knife through them. The lard is heated until it smokes, a handful of potato slices at a time are dried and fried golden yellow in the hot lard, then taken out with a skimmer and placed on paper to drain. Salt and serve very hot. They must never be covered, neither while cooking nor afterwards.
No. 10—STUFFED POTATOES.
Quantity for 6 Persons.
- 12 large potatoes
- 1/10 lb. of butter
- 2 yolks of eggs
- ½ tbsp. of Parmesan cheese
- ¼ tsp. of grated onion
- 1 pinch of pepper
- Salt to taste
- Some butter for frying
- 1 tsp. of finely chopped parsley
Preparation: The potatoes are washed well and cooked in their jackets, removed from the fire when barely done, strained, peeled, then carefully cut into halves and scooped out. The pieces which have been removed, are pressed through a potato masher and mixed with butter,_ Parmesan cheese, onion, parsley and yolk of egg. Season with salt and pepper and put back into the scooped out potato halves, smooth off on top, sprinkle with salt and fry in butter to a golden yellow color.
Remarks: They are very fine to serve with cold meats or to garnish hot meat platters.
No. 11—POTATO CROQUETTES.
Quantity for 6 Persons.
- 1 lb. of potatoes
- ⅛ lb. of butter
- 3 yolks of eggs
- Salt to taste
- ⅛ lb. finely grated bread
- Butter or lard for frying
- 1 pinch of pepper
Preparation: The potatoes are washed, cooked, peeled, grated and pressed through a potato masher. The butter is creamed with the yolks of eggs and grated potatoes stirred in and seasoned with salt and pepper. Small croquettes are formed, rolled in bread crumbs and fried in butter or lard to a nice color. Serve hot.
No. 12—POTATO BALLS, FRIED.
Quantity for 6 Persons.
- 1 lb. of potatoes
- ⅛ lb. of butter
- 4 yolks of eggs
- 1 tbsp. of Parmesan cheese
- 1 pinch of nutmeg
- 1 pinch of pepper
- Salt to taste
- ½ cup of flour
- 1 cup of roll crumbs
- Lard for frying
Preparation: The potatoes are boiled, peeled, grated or mashed. Cream the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper and salt, the mashed potatoes and flour. Balls, walnut size, are formed from this mass, rolled in roll crumbs and fried in hot lard to a nice golden yellow color. The lard should be deep enough for the balls to float. Drain in a colander or on paper.
Remarks: These potato balls are nice to garnish meat platters.
No. 13—SOUR POTATOES.
Quantity for 6 Persons.
- 1 lb. of potatoes
- ¼ lb. of butter or good drippings
- 1 tsp. of chopped onions
- 1 pt. good beef bouillon
- 1 pinch of pepper
- 2 tbsps. of vinegar or to taste
- Salt to taste
- 3 tbsps. of flour
Preparation: The potatoes are cooked, peeled and sliced. While they are boiling, the dressing is prepared. Brown the butter or lard with the onions, stir in the flour, stew a little while, add the bouillon and season to taste with vinegar, salt and pepper and cook a few minutes. Put in the boiled sliced potatoes, cook a few minutes and serve.
No. 14—CREAMED POTATOES.
Quantity for 6 Persons.
- 1 lb. of potatoes
- ⅜ lb. of butter
- 2 tbsps. of flour
- ¾ pt. of milk or
- ½ pt. of milk and
- ¼ pt. of sweet cream
- 1 pinch of pepper
- Salt
Preparation: The potatoes are cooked in the jackets, then peeled and sliced or cut into small dice. Or bake the potatoes in the oven, peel them and cut into dice. Melt the butter, stir in the flour, cook 1 minute, add the milk and cream, cook a little while, season with salt and pepper, put in the potatoes, cook and serve. The dressing must neither be too thin nor too thick.
Remarks: Creamed potatoes are nice with soup meat, mutton chops or fried sausage.
No. 15—BAKED POTATO PUDDING.
Quantity for 6 Persons.
- 1½ lbs. of potatoes
- Fully ⅛ lb. of butter
- 4–6 eggs
- ½ tbsp. of Parmesan cheese
- 1 pinch salt
- Pepper
- ½ cupful of flour
- Butter for the mold
Preparation: The potatoes are boiled, peeled and mashed. The butter is creamed with yolks of eggs, cheese, pepper and salt. Stir in the mashed potatoes, the flour and lastly the beaten white of egg. Butter the mold, put the mixture in and bake in medium hot oven for 45 minutes.
No. 16—STEAMED POTATO PUDDING.
Quantity for 6 Persons.
Preparation and ingredients are the same as given under No. 15. The prepared mixture is put into a mold that has been buttered and sprinkled with bread crumbs. Set in a steamer over a kettle of boiling water and boil for 1 hour. Then turn it out on a platter and serve.
Remarks: Caper sauce is good with potato pudding.
No. 17—POTATO PANCAKES.
Quantity for 6 Persons.
- 3 lbs. of raw potatoes
- 3–4 eggs
- 1¼ cupfuls of flour
- 1 pinch of pepper
- 1 large sour apple, peeled and grated
- ½ tsp. of grated onion
- Enough lard for baking
- ½ tbsp. of salt
Preparation: The raw potatoes are peeled, washed and put into cold water. Take out of the water and grate quickly. Drain off the water that collects on the grated potatoes, mix them with the yolks of eggs, flour, pepper, salt, apple, onion and lastly with the beaten whites of eggs. Heat the lard and bake 3 to 4 thin pancakes in the pan at once. They must be baked brown and crisp. The dish or plate on which they are served, should not be covered.
Remarks: Apple sauce is good with them.
No. 18—BOUILLON POTATOES.
Quantity for 6 Persons.
- 2½ lbs. of raw potatoes
- 1½ qts. of beef bouillon
- 1 medium sized onion
- 1 pinch of pepper
- Salt to taste
- 1 piece of butter, half the size of an egg
- 3 tbsps. of finely chopped parsley
Preparation: The potatoes are peeled and cut into quarters or sixths, according to their size, then partly boiled in water. Drain off the water and pour on the boiling bouillon, season with salt, pepper and onion, do not cover them and cook slowly until the bouillon has been absorbed by the potatoes. Add the butter, cook a little longer, then add the parsley.
Remarks: With new potatoes you need only 1 qt. of bouillon, because they are not so mealy.
No. 19—SARDINE OR HERRING POTATOES.
Quantity for 6 Persons.
- 3 lbs. of boiled potatoes
- Scant ½ lb. of sardines or
- 2 herrings
For the Gravy.
- ⅛ lb. of raw ham
- ⅛ lb. of butter
- 2 sliced onions
- ⅛ lb. of flour
- ¾ qt. of beef bouillon
- 1 pinch of pepper
- Very little salt
- 1 tbsp. Parmesan cheese
- ¾ qt. of sweet cream or milk
Preparation: The boiled potatoes are peeled and sliced, sardines or herring are soaked in water and cut in small pieces. The ham, which may be remnants, is also cut and fried in ⅛ lb. of butter and the sliced onion. The butter must not get brown ; stir in the flour and after cooking a little, add the bouillon and cream, season with salt and pepper if necessary. Cook this dressing slowly for ½ hour, then rub through a sieve. Fill a buttered baking-dish or casserole with layers of sliced potatoes and herring or sardines alternately, pour the dressing over, strew with cheese and drip on a little butter, then bake in oven 20 minutes, being careful that the dressing does not boil, as that will make it thin. It is best to put the dish into another dish with water before baking. Bake until a golden yellow.
Remarks: This may also be prepared without sardines or herring.
No. 20—POTATOES WITH CRACKERS.
Quantity for 6 Persons.
- 2 lbs. of raw potatoes
- ¼ lb. of salt crackers
- 1 qt. of sweet cream or milk
- 1 pinch of pepper
- Salt
- ¼ lb. of butter
Preparation: The raw potatoes are peeled, sliced thin, and the crackers rolled. Butter a baking-dish or casserole, fill with layers of potatoes and crackers alternately, with small pieces of butter, salt and pepper between each, repeating until all has been used. Then pour the cream or milk over, put a few pieces of butter on top and bake 1½ hours.
Remarks: This dish is good with cold meats.
No. 21—FRIED RAW POTATOES.
Quantity for 6 Persons.
- 2½ lbs. raw potatoes
- ⅛ lb. of butter or good drippings
- 1 small, chopped onion
- ¼ pt. of water
- Salt to taste
Preparation: The raw potatoes are peeled, sliced very thin and washed well. Butter or drippings are put into a pan, add the sliced potatoes, onion, salt and pepper. Cover and fry slowly, gradually adding the water. In ½ hour the potatoes are done and of a golden yellow color.
No. 22—SWEET POTATOES.
Quantity for 6 Persons.
- 3 lbs. of sweet potatoes
Preparation: The potatoes are washed well and baked in their skins in the oven for ¾ to 1 hour. Fresh butter is served with them.
No. 23—POTATO DUMPLINGS FROM BOILED POTATOES.
Quantity for 6 Persons.
- 3½ lbs. of boiled potatoes
- 1½ cups of roll crumbs
- ½ roll cut into cubes
- ⅛ lb. of butter
- 3–4 eggs
- ½ tsp. of onion
- 1 pinch of pepper
- 1 heaping tbsp. of salt
- ½ cup of flour
- Salt water
Preparation: The potatoes are boiled, peeled and grated when they are cooled off or mashed while still hot. When cold, the mashed potatoes are mixed well with roll crumbs, eggs, onion, pepper, salt, the ⅛ lb. of melted butter and the flour. The roll cubes are fried in butter crisp and yellow. These pieces are put in the middle of dumplings formed of the mashed potatoes, rolled in flour and cooked in salt water 15 to 20 minutes in an open kettle. The water must be boiling when the dumplings are put in.
Remarks: Try a dumpling; if it does not hold together, add more flour. The dumplings must be taken out of the water as soon as done. Serve hot.
No. 24—ANOTHER KIND OF POTATO DUMPLINGS.
Quantity for 6 Persons.
- 3½ lbs. of boiled potatoes
- 1/12 lb. of butter
- 4–5 eggs
- 1 pinch of nutmeg
- 1 tbsp. of salt
- 2 cups of flour
- 1 roll cut into cubes
- Salt water for cooking
Preparation: The potatoes are boiled, peeled and grated. When they are cold, butter, eggs, nutmeg, salt and flour are stirred in. The roll cubes are fried in butter until crisp, then medium sized dumplings are formed from this mixture with the roll cubes in the center. Dip your hands into flour and make the dumplings round and firm, then roll them in flour and boil them in an open kettle 15 or 20 minutes. The salt water must boil briskly before the dumplings are put in.
Remarks: Try a dumpling first and if it does not hold together add more flour. Sour roast goes nicely with potato dumplings.
No. 25— RAW POTATO DUMPLINGS.
Quantity for 6 Persons.
- 5 lbs. of large potatoes
- 1½ pts. of milk
- ⅛ lb. of fine farina
- 1 tbsp. of salt
- 1 roll cut into cubes
- Salt water for cooking
- 3 eggs
Preparation: The raw potatoes are peeled, grated and pressed dry in a cloth. Bring the milk to boil, pour in the farina slowly and boil it 3 to 4 minutes, stirring constantly. Mix the grated potato with the boiling farina, yolks of eggs, salt and beaten whites of eggs. Fry the roll cubes in butter very crisp. Rinse your hands in cold water, make dumplings from the mixture with the roll cubes in the center. While the dumplings are being made the salt water is brought to boil and t'he dumplings are put in for 15 to 20 minutes. Do not cover the pot. The raw potato dumplings must be prepared quickly or they will turn black.
Remarks: They may be served with any kind of meat.
No. 26—UTILIZING REMNANTS OF POTATO DUMPLINGS.
The dumplings left over are sliced and fried in butter to a golden yellow color.