Page:Meier - The Art of German Cooking and Baking.djvu/186




 * 1 lb. of potatoes

⅜ lb. of butter

2 tbsps. of flour

¾ pt. of milk or

½ pt. of milk and

¼ pt. of sweet cream

1 pinch of pepper

Salt

Preparation: The potatoes are cooked in the jackets, then peeled and sliced or cut into small dice. Or bake the potatoes in the oven, peel them and cut into dice. Melt the butter, stir in the flour, cook 1 minute, add the milk and cream, cook a little while, season with salt and pepper, put in the potatoes, cook and serve. The dressing must neither be too thin nor too thick.

Remarks: Creamed potatoes are nice with soup meat, mutton chops or fried sausage.


 * 1½ lbs. of potatoes

Fully ⅛ lb. of butter

4–6 eggs

½ tbsp. of Parmesan cheese

1 pinch salt

Pepper

½ cupful of flour

Butter for the mold

Preparation: The potatoes are boiled, peeled and mashed. The butter is creamed with yolks of eggs, cheese, pepper and salt. Stir in the mashed potatoes, the flour and lastly the beaten white of egg. Butter the mold, put the mixture in and bake in medium hot oven for 45 minutes.

Preparation and ingredients are the same as given under No. 15. The prepared mixture is put into a mold that has been buttered and sprinkled with bread crumbs. Set in a steamer over a kettle of boiling water and boil for 1 hour. Then turn it out on a platter and serve.

Remarks: Caper sauce is good with potato pudding.


 * 3 lbs. of raw potatoes

3–4 eggs

1¼ cupfuls of flour

1 pinch of pepper

1 large sour apple, peeled and grated

½ tsp. of grated onion

Enough lard for baking

½ tbsp. of salt

Preparation: The raw potatoes are peeled, washed and put into cold water. Take out of the water and grate quickly.