Wednesday, February 23, 2011

Potato Goodness for Family Meals

Potatoes reign at our house. I wish my kids loved green beans, peas or salad as much as they love potatoes. I stopped using a fryer years ago, and try to bake or microwave when I can, or use a skillet so I can add a smaller amount of fat. Today I thought I'd share some potato recipes Practical Recipes for the Housewife, published in 1934 and the Modern Priscilla Cook Book from 1924. You'll notice some of the recipes call for boiled potatoes but don't give a method. I simply wash, peel, rinse in cold water, then cut them in chucks. I then cover with cold water and boil until they are just tender when tested with a fork. Drain, and run cold water over them to cool.

Lyonnaise Potatoes

Cut cold boiled potatoes into slices, season with salt and pepper. Slice an onion and fry in two tablespoons butter or fat. Have the butter very hot and turn in the potatoes. Cook until the potatoes have taken in the fat and serve with chopped parsley.

Mashed Potatoes

6 hot cooked potatoes (peeled, cubed and boiled)
6 tablespoons milk
3 tablespoons butter
1 tsp. salt

Mash the potatoes to free from any lumps. Add the hot milk, butter and then salt and pepper. Beat with a fork to make creamy and fluffy. Reheat and serve in a hot dish garnished with parsley and dotted with butter.

Potato Cakes

Season cold or hot potatoes highly and add enough beaten egg to moisten. Mold into cakes and roll in flour. Saute until golden brown.

Potatoes in Cream

4 medium potatoes, cold and boiled
1/2 tsp. salt
dash pepper
1/2 tsp. grated nutmeg
2/3 cup cream

Chop the potatoes, add the seasonings. Put into ramekins. Pour equal amounts of cream on to the mixture in each dish. Bake in a moderate oven (375 F.) until just browned on top, for about 15 minutes. Serves 6.

Note: You can use a casserole dish instead of the individual dishes.

Housekeeper's Potatoes

1 quart diced cold potatoes
1 tsp. salt
dash pepper
2 cups soup stock (chicken, beef, etc.)
1 tsp. lemon juice
1 tbsp. chopped parsley
1 tbsp. butter

Combine potatoes, salt, pepper and stock. Simmer for ten minutes. Add remaining ingredients and simmer five minutes longer. 8 Servings.

On OFL we had a fun discussion about the perfect baked potato:

Monday, February 21, 2011

Milk Treats for Children from 1948

The Home Comfort Cook Book from 1948 has some neat ideas and recipes for children. I'd thought I'd share some of those today. We had 12 inches of snow between yesterday and last night and the plows still haven't cleared the roads. We were very fortunate to not have lost our power like many people in our county did, so I'm not complaining. The kids however were bored, and my suggestions to read, play games, or clean their rooms were not appreciated. My ten year old decided to cut pictures of animals out of magazines to make "posters" for her dolls. This occupied her for a few hours, which helped our day a lot.

Maybe I should have made them one of these treats. I tend to always have cocoa, molasses, bananas and of course, milk, on hand. The recipes use an egg beater, but you could also use a blender or mixer instead. If you are worried about the fat, you can use skim or 2% milk.

"Milk shakes and egg nogs are more exciting (and filling) than plain milk--fine to serve for refreshments , or to dress up a simple family lunch or supper. They are also interesting to children who have "notions" about milk. They are useful in providing extra nourishment for underweight children and adults. "

Cocoa Milk Shake

First the cocoa syrup must be made.

1 cup sugar
1/2 cup cocoa
1/4 cup cold water
1/2 tsp. vanilla

Place the sugar and cocoa in a saucepan. Stir in the water slowly. Place the pan over low heat. While stirring constantly, let the mixture come to a boil, and boil 2 minutes. Cool it. Add the vanilla and stir to blend well. Pour the syrup into a clean jar, seal it tightly and keep it in the refrigerator or other cold place.

To make a milkshake, you use for each glass:

2 tbsp. cocoa syrup
1 cup chilled milk

Beat the mixture well with an egg beater.

Molasses Milk Shake

1 glass milk
1 tbsp. molasses

Place the molasses in a glass or bowl; gradually add the milk, which may be hot or cold. Stir or beat to blend well. Makes 1 serving.

Banana Milk Shake ( 6 servings )

4 fully ripe bananas
1 quart chilled milk
few grains salt
2 tbsp. sugar
1/4 tsp. vanilla

Peel the bananas, slice them into a large bowl. Beat them with an egg beater until they are smooth and creamy. Add slowly the milk, sugar and vanilla. Beat until well blended. Serve in tall glasses.

On OFL I have an easy, inexpensive craft activity for kids that works great on rainy or snowy days when they can't go outside: