Potato salad

“ Slice the potatoes, let them soak with 3 tablespoonfuls of water, mix them with the onion and parsley, and dress like any other salad. Any good salad dressing may be used.
POTATO SALAD (2) .
1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of mustard, pepper, salt, and lemon juice to taste. Make a dressing of the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and mix them with the lemon juice, and add this to the dressing. Chop the whites of the eggs up fine. ”

“ To persons who have never eaten any, it may appear a strange dish, but let them try it.
Of Potatoes.—A potato-salad is the one that requires the most seasonings, especially oil and vinegar. They are better served warm than cold, although many prefer them in the latter state. When steamed, peeled, and sliced, put them in the salad-dish, with salt, pepper, vinegar, oil, and parsley, to taste. Mix the whole gently and well, and serve. If served very warm, butter may be used instead of oil.
Another.—Add to the above a few anchovies, or slices of pickled cucumbers, or capers, or pickled beets. ”

“ An excellent salad dressing is also made by using the yolk of hard-boiled eggs, some cold mashed potatoes well pressed together with a fork, oil, vinegar, mustard, and salt rubbed in, in the proportions of two of oil to one of vinegar.
A salad must be fresh and freshly made, to be good. Never serve a salad the second day; and it is not well to cover a delicate salad with too much mayonnaise. The 130 very heart of the celery or the delicate inner leaves of the lettuce are the best for dinners. The heavy chicken and lobster, cabbage and potato salads, are dishes for lunches and suppers. ”

“ POTATO SALAD
2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes.
1⁄4 cup chopped parsley
1 teaspoon onion juice
1 cup cooked salad dressing
3 tablespoons chopped green pepper may be added if desired.
If mixed while cooked dressing is hot, then chilled, the flavor is much improved.
Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.
MEAT OR FISH SALAD
1 cup left-over meat or fish
3 tablespoons chopped pickle
1⁄2 cup chopped celery
1 cup cooked salad dressing
Mix ingredients thoroughly and serve. ”

“ Young housekeepers will be surprised at the many vegetables, frequently left-overs, from which appetizing salads may be made by the addition of a couple tablespoonfuls of mayonnaise, besides nut meats, lettuce, watercress, celery and fruit, all of which may be used to advantage. A good potato salad is one of the cheapest and most easily prepared salads. A German dressing for dandelions, lettuce or potatoes may be prepared in a few minutes by adding a couple of tablespoonfuls of salad dressing (which the forehanded housewife will always keep on hand) to a little hot ham or bacon gravy. ”

“ Some of the more important ingredients are lost when potatoes are pared, and it is also more economical to boil them before paring. The cold boiled potatoes may be cut up and used for potato salad, or thinly sliced after being skinned and placed in a baking dish alternately with a cream sauce consisting of milk, butter and flour, and seasoned with salt and pepper, having the first and last layer cream sauce. Sprinkle bread crumbs liberally over the top, dot with hits of butter and bake in a moderate oven about 20 minutes until the top is nicely browned. ”

“ Shredded anchovies may be added, although it is preferable without; and this salad should be made a couple of hours or so before partaken of.
The German recipe for a potato salad is too nasty to quote; and their Herring Salad, although said to be a valuable restorative of nerve [Pg 156] power, by no means presents an attractive appearance, when served at table. Far more to the mind and palate of the average epicure is a
Tomato Salad.
This is the author’s recipe:
Four large tomatoes and one Spanish onion, cut into thin slices. ”

“ Potato Salad.—Slice cold boiled potatoes; with three cups of these mix one sliced beet, one onion braised, and three or four stalks of celery; pour over them four tablespoonfuls of salad oil and three of vinegar, with pepper and salt to taste. Let all stand in a cold place at least an hour before serving.
Gingerbread.—Two cups milk, half-cup sugar, half-cup molasses, one teaspoonful ground ginger, one teaspoonful cinnamon, one tablespoonful butter, two teaspoonfuls baking-powder; flour enough to make a good batter. Beat hard, and bake in a steady oven. ”

“ Ingredients. 3 cups of cold boiled potatoes, cut in cubes. 1 cup of pecan nuts, broken in pieces. 5 tablespoonfuls of oil. 1 tablespoonful of salt. 1⁄2 a teaspoonful of onion juice. A dash of cayenne. 2 or 3 tablespoonfuls of vinegar. Watercress.
Method.—Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.
[33]
Potato Salad. ”

“ Tomatoes and lettuce go well together, and onions are a good addition.
Potato salad requires firm round little potatoes cooked, cold, and cut into slices. The best kind is known as Hamburg Potatoes, and they may be had at the German Delikatessen shops. Avoid anchovies and olives with potato salad, but encourage chives and a sprinkling of cheese.
Celeriac.
This is a variety of celery, sometimes known as Dutch celery, a tuber which has a quite peculiar and characteristic flavour. It needs no addition whatever, and is an excellent accompaniment to all meats. ”

“ The potato can be satisfactorily used in more ways than any other edible root,—in bread, pastry, starch, puddings, pies, and salad; boiled, baked, roasted, stewed, fried. It is said “they furnish flour without a mill, and bread without an oven.”
After potatoes are taken from the ground, and have been exposed to the sun and air long enough to dry, the sooner they are placed in a cool, dry cellar the better they will keep. ”

“ Combine potatoes, liquid, onion, bacon, cream and seasoning; let simmer 10 minutes. Serve with SALTINE CRACKERS spread with onion butter, sprinkled with paprika and broiled 5 minutes at 350° F. A salad made of two parts shredded red cabbage and one part shredded carrot, a bit of green pepper and mayonnaise is a perfect accompaniment for POTATO POTAGE. Top it all off with Ginger Spice Cake piled high with Apple Frostie (page 34) and you’ll have a delicious Sunday night supper!
THERE’S A DIFFERENCE IN SOUPS, when they are made with loving care and caressed by the touch of genius. ”

“ While now hot the potato is added to the preceding, and everything is thoroughly mixed together; it is necessary to use the potato warm, for if cold it would set hard. The methods of using the milt or the roe of the herring have already been respectively indicated, and after this matter has been attended to, all that is now needful to complete the herring salad is to pour over it some mayonnaise sauce, the preparation of which has been previously described. ”

“ Often it is served in a deep dish, which is another mistake; for the potato, when light and white, is tempting enough to serve on a flat dish where it may be seen. Potatoes that are to be served in this way should be mashed the moment they are cooked, and not set aside for a more convenient time. They may then be moistened with milk or cream and be seasoned with butter, pepper, and salt, in measure to the richness desired, and whipped until, like the whites of eggs, they become white and spongy from the air imprisoned in the cells. Mashed potato may be served in a great variety of ways. ”

“ Serve in a rather deep dish with croutons of fried bread or dry toast round the edge. A tin of prawns can be used instead of chicken in which case a small teaspoonful of anchovy sauce may be added at the last, instead of salt, as the prawns may be already a little salt.
Potatoes are to my mind one of the most ill-used vegetables we have. They require simple care to make them a useful and welcome addition to at least two meals in the day. Too often I have found the greatest carelessness in the cooking of a simple potato. ”

“ The mashed potatoes left from dinner can be worked up with a little cream and molded into small round cakes, to be fried brown next morning.
CREAMED POTATOES
Often in buying potatoes one finds a quantity of little ones usually considered "too small to be bothered with." They seem hardly worth peeling, but if scrubbed clean and boiled as directed the skins can be removed quickly when they are tender. Then if a white sauce is made, these little potato balls can be dropped in and served garnished with finely chopped parsley on top. ”

“ When the skins crack in boiling, it is no proof that they are done, as too much fire under the pot will cause the skins of some potatoes to break while the inside is hard.
After March, when potatoes are old, it is best to pare them before boiling and to cut out all the blemishes. It is then better to mash them always before they are sent to table. Mash them when quite hot, using a potato-beetle for the purpose; add to them a piece of fresh butter, and a little salt, and, if convenient, some milk, which will greatly improve them. ”

“ Every girl should know how to cook potatoes properly; yet really there is scarcely any other one vegetable that can be prepared in so many ways and still is often so poorly cooked as to be practically unfit to eat. It would seem an easy thing to make a light, appetizing dish of mashed potatoes—and what is more inviting?—but how often are they served wet and soggy! To understand the right way to cook and serve potatoes is as much an art as to make a salad or bake a cake. ”

“ When they are pared, they should be baked in a dish, and oil of some kind added, to prevent their outsides from becoming burned.
MASHED POTATOES
Pare and boil or steam six or eight large potatoes. If boiled, drain when tender, and let set in the kettle for a few minutes, keeping them covered, shaking the kettle occasionally to prevent scorching. Mash with a wire potato masher, or, if convenient, press through a colander; add salt, a lump of butter, and sufficient hot milk to moisten thoroughly. Whip with the batter whip, or wooden spoon, until light and fluffy. ”

“ Green peas, asparagus, summer endive, spinach, and sorrel. New potatoes are plentiful, and though really inferior to the ripe tuber, are greatly preferred by many persons pretending to taste.
As is fitting in summer, salads are to be found in great abundance, and perhaps the best of these is the Cos lettuce; for plain salad or for mayonnaise of fish or fowl no better basis exists. Lobster, crab, salmon, trout, sole or chicken mayonnaises form an agreeable interlude in any repast, and the prevailing fashion of serving a plain salad with roast meat is both healthful and appetising. ”

“ Take 2 Irish potatoes, boil them, mash fine when done, put into them 2 tablespoonfuls of flour, pour in the water the potatoes were boiled in, pour in the yeast, and let it rise. Make your bread up over night, either light bread or rolls. Your oven must bake even and steady or your bread will not be light.
No. 130.
SWEET POTATO PIE.
Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3 eggs, the yolks of which must be beaten up with the potato, sugar to taste, a little grated lemon peel, little nutmeg and cinnamon; grate all up together ”

“ For this reason scientific directors bid us beware of the water in which potatoes are boiled-into which, it appears, the evil principle is drawn off; and they caution us not to shred them into stews without previously suffering the slices to lie for an hour or so in salt and water. These cautions are worth attention.
The most usual modes of preparing the potato for the table are by roasting or boiling. These processes are so simple that it is commonly supposed every cook understands them without special directions; and yet there is scarcely an uninstructed cook who can boil or roast a potato. ”

“ There are only seven distinct methods of cooking potatoes, namely: roasting, baking, boiling, steaming, stewing, frying, and broiling. But the culinary possibilities of this simple esculent are so illimitable it can be served in about as many different ways as there are days in the year, and be acceptable in all of them, if properly done; for no member of the vegetable kingdom returns a richer reward for the care bestowed upon it than the potato. ”

“ Cold potatoes cut in slices, and dressed with oil, vinegar, salt, and pepper, make an excellent salad, which may be varied by the addition of fine herbs, slices of beet-root, or anchovies taken from the bones and chopped fine. ”

“ Wash the inside quickly with clear water to which a little baking soda has been added, then rinse and wipe. The Germans are partial to a stuffing made of equal parts of bread crumbs, chopped apples, seeded raisins and boiled onions well seasoned with salt, pepper and butter. Americans as a rule give the preference to a potato stuffing made of [54] mashed potato highly seasoned with onion, salt, pepper and a little butter and sage. The yolks of two eggs allowed to each pint of potato makes the dressing richer. Before trussing the goose, remove all the extra fat. ”