- The remnants from potato balls
- 1½ tbsps. of salt
- Water sufficient to cover them
- 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.