Energy Value of The Potato

1 medium potato (3½ ozs.) =83 Calories. See Table, page 64, for energy value of other ingredients.

Boiled Potatoes

Select potatoes of uniform size. "Wash, pare and put into cold water to keep from discoloring. Put them into saucepan, cover with boiling water, boil and when partly cooked, add one tablespoon salt to every six potatoes. Cook until soft, about twenty-five to thirty minutes, drain very dry, and shake the pan, without a cover, gently over the stove till the potatoes are mealy. Do not serve in covered dish.

Riced Potatoes

Add salt and pepper to boiled potatoes, and rub them through a heated potato-ricer or squash-strainer into the (hot) dish they are to be served in. Serve immediately, or pour a little milk over the top and brown in the oven.

Mashed Potatoes, 305 Calories

For mashed potatoes the uneven sizes may be used; the larger ones should be cut, so all will be of uniform size. Prepare as for boiled potatoes. When cooked and dried, add salt, butter, pepper and cream in following proportion:

1 pint potatoes. ½ teaspoon salt. 1 tablespoon butter.

½ saltspoon white pepper.

2 teaspoons hot cream or milk.

To the potatoes add the salt, pepper and butter, and mash, leaving them in saucepan cooked in, and on stove so as to keep them hot. Use open-wire masher or fork and beat quickly, so they may be light and dry, not "gummy." Lastly put in the cream, beat for a moment and serve immediately.

Potato Cakes

From cold mashed potatoes make slightly flattened balls. Put them in a floured tin, brush each over with milk and bake in a hot oven five minutes, or till a delicate brown.

Note

These cakes may be sauteed in a little beef fat or butter if desired.

Surprise Balls

Poll the potatoes into balls as above, and with a teaspoon press a hollow in the top. Chop fine some cold, lean meat, season it with salt, pepper and gravy and put one teaspoon of the meat into the hollow of the potato ball. Put a little milk or melted butter on top and brown in oven or saute.

Baked Potatoes

Select potatoes of uniform size, not very large, wash and scrub thoroughly, cut off a small piece at each end in order that the steam may escape. Bake in hot oven from forty-five to fifty minutes. When baked break open slightly, that steam may escape, and serve on folded napkin.

Potatoes Baked In The Half Shell

Cut off top of baked potato and scoop out inside. Mash and season well as for mashed potatoes and add the well-beaten white of egg. Pill the skins with the mixture, heaping it lightly on top, brush over with milk or slightly beaten white of egg and brown slightly. Potatoes may be sprinkled with grated cheese before putting into oven.

Potatoes Au Gratin

Cut cold boiled potatoes into cubes and put into a buttered baking dish. Cover with white sauce, put buttered cracker or bread crumbs on top and bake until golden brown.

Note

A little grated cheese added to the White Sauce just before pouring over the potatoes adds a pleasant flavor.

Creamed Potatoes, 180 Calories

1 cup cold sliced or cubed potatoes. ¼ cup milk. ½ tablespoon butter.

¼ teaspoon salt. ½ teaspoon finely chopped parsley. Speck white pepper.

Heat the milk, add the potatoes, and cook until they have nearly absorbed the milk. Add butter and seasoning, cook five minutes longer, add parsley and serve hot.

Potato Balls

From large potatoes cut balls with a French potato cutter and throw them into cold water. Cook for twelve minutes or more in enough boiling water to cover. Salt at end of six minutes. Drain and let them stand a few minutes to dry. Serve as a vegetable, with cream sauce, or with parsley butter, or use as a garnish for broiled fish. Test potatoes with a needle to see when tender.

Note

Make mashed potatoes from frames left after cutting out the balls.

Parsley Butter, 358 Calories

1 tablespoon butter. Juice ½ lemon.

1 teaspoon chopped parsley. 1 pint potato balls.

Cream the butter, add lemon juice and chopped parsley. Add to the hot potato balls, heat five minutes and serve. Omit lemon juice if desired.