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
- ⅛ 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.