Recipe: Creamed Potatoes

Many families are deprived of French fried POTATOES because the majority of housewives think they are difficult to prepare. This, however, is not the case, for when the procedure is understood nothing is easier.

Peel the required number of POTATOES and cut them into the desired shape. Great variety exists in the method of cutting POTATOES for this purpose. However, the form that is usually thought of when French fried POTATOES are mentioned is the one obtained by cutting the POTATOES into pieces like the sections of an orange and then cutting these sections lengthwise into smaller pieces.

Pieces like those shown at c, called shoestring POTATOES, are also popular. As soon as cut, in no matter what shape, drop the pieces into cold water, but when ready to fry, remove them from the water and dry on a clean dry towel. Place in a wire basket and lower the basket into a pan of hot fat. Fry until the POTATOES are nicely browned, remove from the fat, drain, and sprinkle with salt and pepper. Serve at once.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Swiss Creamed Potatoes

Boil potatoes until tender and slice them thin. Heat two ounces of butter; add a dessert-spoonful of flour. Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a little hot cream and serve at once.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Creamed Potatoes

  • 2 cups raw potato balls or half-inch cubes 1 cup White Sauce
  • 1 slice onion 1 teaspoon finely chopped parsley

Cook POTATOES with the onion in boiling salted water until tender; drain; remove the onion, mix with Sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for SOUP.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Creamed Parsnips

Parsnips are sometimes cut into dice and then served with a cream, Sauce. When it is desired to prepare them in this way, the accompanying directions should be carefully followed.

CREAMED PARSNIPS
(Sufficient to Serve Six)

  •  2 c. diced parsnips
  •  2 Tb. butter
  •  2 Tb. flour
  •  1/2 tsp. salt
  •  Dash of pepper
  •  1 c. milk

Clean and scrape the parsnips and cut them into dice 1/2 inch in size. Put these to cook in sufficient boiling salted water to cover, cook until they may be easily Pierced with a fork, and then drain. Melt the butter in a double boiler, and add the flour, salt, and pepper. Stir in the hot milk, and cook until the mixture thickens. Pour this Sauce over the parsnips, heat together for a few minutes, and serve.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Creamed Onions

cream Sauce added to onions makes a very appetizing dish. In fact, most persons prefer creamed onions to any other method of preparation.

CREAMED ONIONS
(Sufficient to Serve Six)

  •  1 pt. stewed onions
  •  3 Tb. butter
  •  3 Tb. flour
  •  1 tsp. salt
  •  Dash of pepper
  •  1-1/2 c. hot milk

Prepare the onions according to the directions given in Art. 49. When they are tender enough to be easily pierced with a fork, drain. Melt the butter, and add the flour, salt, pepper, and hot milk. Cook until the Sauce thickens, pour over the stewed onions, heat together for a few minutes, and serve.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Creamed Mushrooms and Chestnuts

(Sufficient to Serve Eight)

  •  1-1/2 c. stewed chestnuts
  •  1-1/2 c. stewed mushrooms
  •  3 Tb. butter
  •  3 Tb. flour
  •  1-1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1-1/2 c. milk

Remove the shells from the required number of Italian chestnuts and cook the nut meats in boiling water until tender. Peel off the skins and break the chestnuts into pieces. If fresh mushrooms are used, stew them in boiling water until tender. Cut the stewed or canned mushrooms into pieces of the same size as the chestnuts, and mix the two together. Make a cream Sauce by melting the butter, adding the flour, salt, and pepper, and stirring in the hot milk. Cook until the mixture thickens, pour it over the chestnuts and mushrooms, and serve in any of the ways suggested.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Creamed Mushrooms and Chestnuts

No more delightful combination can be imagined than mushrooms and chestnuts. When combined with a cream Sauce and served in patty shells or timbale cases, a dish suitable for the daintiest meal is the result. Another very attractive way in which to serve this combination is to place it in a baking dish,  in individual baking dishes, cover it with a layer of BISCUIT or pastry crust, bake, and serve it as a pie.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)