Page:Meier - The Art of German Cooking and Baking.djvu/183




 * 2½ lbs. of raw potatoes

Water sufficient to cover them

1½ tbsps. of salt

Preparation: The potatoes are cleaned in cold water and peeled. The very large ones are quartered, the medium-sized ones are cut into halves and the small ones rounded, with the eyes well pierced out. Put into clear water at once after peeling. Then put them over the fire with cold water and salt, boil quickly, drain well and set them aside to dry a little.


 * 5–6 lbs. of large potatoes

Water sufficient to cover them

1 tbsp. of salt

Preparation: The potatoes are cleaned in cold water, peeled, and with a vegetable scoop cut out round balls. They are then put over the fire in a kettle with water and salt and boiled until done which requires about 15 to 20 minutes. Drain the water off at once and set aside to dry.

Remarks: You may steam these potatoes, which requires ½ hour. They are very nice when steamed.


 * The remnants from potato balls

Water sufficient to cover them

1½ tbsps. of salt

2 tbsps. of butter

Preparation: The potato remnants are boiled until tender in salt water, which is then drained off and the potatoes pressed through a potato masher. The butter is added, the pot with these potatoes placed into hot water and beaten until well mashed, seasoned with salt, then served in a hot dish.

Remarks: The remnants may also be used for potato soup or dumplings.

The whites of 5 eggs, well beaten, may be stirred into the above and then baked in a buttered pan in the oven.


 * 5–6 lbs. of large potatoes

1 tbsp. of salt

1 tbsp. of finely chopped parsley

2 tbsps. of fresh butter

Water sufficient to cover them

Preparation: The potatoes are peeled, scooped out and cooked as given under No. 5. When they are done, stir in the butter mixed with parsley and cover a few minutes.