Recipe: Potato Puff

Mashed potato combined with egg, seasoned well, and baked in the oven makes a very appetizing dish known as potato puff. This is suitable for any meal at which POTATOES would be served.

POTATO PUFF
(Sufficient to Serve Six)

  •  2 c. mashed potato
  •  1/2 tsp. celery salt
  •  1 egg

To the mashed potato, add the celery salt. Separate the egg, beat the yolk, and mix it with the potato. Beat the white stiff and fold it into the potato last. Pile into a buttered baking dish, set in a hot oven, and bake until the potato is thoroughly heated through and the surface is brown. Serve at once.

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

Recipe: Potato Patties

Mashed POTATOES, whether left over or boiled and mashed especially for the purpose, may be made up into patties and then sautéd until brown on both sides.

POTATO PATTIES
(Sufficient to Serve Six)

  •  2 c. mashed potato
  •  1 egg
  •  Fine bread crumbs

To the mashed POTATOES that have been well seasoned, add the egg and mix thoroughly. Shape into flat, round patties and roll in the bread crumbs. Melt fat in a frying pan, place the patties in it, sauté on one side until brown, and then turn and brown on the other side. Serve hot.

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

Recipe: Potatoe Croquettes

Left-over mashed POTATOES can be utilized in no better way than to make croquettes. Of course, if potato croquettes are desired and no POTATOES are on hand, it will be necessary to cook POTATOES and mash them especially for this purpose. Croquettes made according to the accompanying recipe will be found a delightful addition to the menu. They are often served plain, but are much improved by a medium white Sauce or a gravy.

POTATO CROQUETTES
(Sufficient to Serve Six)

  •  2 c. mashed POTATOES
  •  2 Tb. chopped parsley
  •  1 Tb. onion juice
  •  1 tsp. celery salt
  •  2 eggs
  •  Dry bread crumbs

To the mashed POTATOES, add the parsley, onion juice, and celery salt and mix thoroughly. Beat the eggs slightly, reserve a small amount to be diluted with water or milk for dipping the croquettes, and add the rest to the POTATOES. Shape the mixture into oblong croquettes of uniform size and shape. Roll each in the crumbs, then in the diluted egg, and again in the crumbs. Fry in deep hot fat until an even brown in color. Remove from the fat, drain, and serve.

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

Recipe: Potatoes Au Gratin

Something a little unusual in the way of a potato dish is produced when POTATOES are combined with cheese, bread crumbs, and a cream Sauce to make POTATOES au gratin. In addition to supplying flavor, these ingredients increase the food value of the POTATOES so that a highly nutritious dish is the result.

POTATOES AU GRATIN
(Sufficient to Serve Six)

  •  3 c. diced cooked POTATOES
  •  1/2 c. grated cheese
  •  1/2 c. bread crumbs
  •  1-1/2 c. thin white Sauce

Grease a baking dish, place 1/2 of the POTATOES in the bottom of the dish, and sprinkle over them 1/2 of the crumbs and then 1/2 of the cheese. Put the remainder of the POTATOES in the dish, sprinkle with the rest of the cheese, pour the hot white Sauce over all, and place the remaining crumbs on top. Set the dish in a hot oven and bake until well heated through and brown on top.

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

Recipe: Potato Suprise

1 pint of mashed POTATOES, 1 oz. of butter, 4 tomatoes, pepper and salt, 1 tablespoonful of finely chopped parsley. Mix the butter well with the mashed POTATOES, season with a little pepper and salt. Butter 8 patty pans and line them with a thick layer of potato; place 1/2 a tomato in each, with a little of the parsley and a dusting of pepper and salt. Cover with mashed POTATOES, and brown the patties in the oven.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Potato with Cheese

1 pint of finely mashed POTATOES, 1/2 oz. of butter, 3 oz. of grated cheese, a little nutmeg, pepper and salt to taste. Mix all well with the seasoning, grease some patty pans, fill them with the mixture, and bake them in a moderate oven until golden brown. Serve with vegetables and any savoury Sauce.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Potato Sausages

1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful of nutmeg, pepper and salt. Mash the POTATOES well with one of the eggs, add seasoning, form the mixture into sausages, roll them in egg and breadcrumbs, and fry them brown.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)