Recipe: Potatoes (Milk) with Capers

1 lb. of POTATOES, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of Allinson wholemeal, boil the POTATOES till nearly tender; drain them and cut them in slices. Return them to the Saucepan, add the milk and seasoning, and when the milk boils add the wheatmeal. Let all simmer until the POTATOES are tender, add the capers and vinegar. Then simmer a few minutes with the capers, and serve.

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

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: O’Brien Potatoes

Pare and then cut in thin slices five POTATOES that have been boiled in their jackets. Mince sufficient onions, fine, to measure three-quarters of a cup. Chop fine two green peppers. Parboil onions and peppers until tender and then drain well. Now heat three tablespoons of shortening in a frying pan until very hot and then add the POTATOES and let brown. Fold over and brown again. Keep turning over until the POTATOES are well browned and then add the prepared onions and peppers. Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: German Potatoes

Carefully wash one quart of potatoes, removing any defective part, cut a slice from the top of the potatoes, take out a little of the inside, chop it fine, mix it with half a pound of highly seasoned sausage or mincemeat, (cost six cents,) fill it into the potatoes, put on the piece you first cut off, and bake them for about three quarters of an hour in a quick oven. Serve them as soon as they are soft. Ten cents will cover the entire cost, and they will make a very hearty and nutritious meal, especially if the meat used is pork.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: Hasty Cooked Potatoes

Wash and peel some POTATOES; cut them into slices of about a quarter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they will be done in about ten minutes.

Strain off the water, put the POTATOES into a hot dish, chop them slightly, add pepper, salt, and a few small pieces of fresh butter, and serve without loss of time.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Potatoes a la Creme

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled POTATOES, sliced, and a little very finely chopped parsley. Shake over the fire until the POTATOES are hot all through, and pour into a deep dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Saratoga Chips

Peel good-sized POTATOES, and slice them as evenly as possible. Drop them into ice-water; have a kettle of very hot lard, as for cakes; put a few at a time into a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard. Stir them occasionally, and when of a light brown take them out with a skimmer, and they will be crisp and not greasy. Sprinkle salt over them while hot.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)