The simple potato...ultimate comfort food. Thought you would enjoy some vintage recipes...
If the potatoes are new, wash clean, and put into boiling water; boil thirty minutes, and serve immediately. As they grow older, scrape the skin off before boiling. For old potatoes, have a sharp knife with a thin blade; and pare the potatoes, having the skin as thin as possible. They are very much better if they stand in cold water a few hours before boiling; then put them in boiling water, and boil thirty minutes. When they have boiled fifteen minutes, throw in a handful of salt. When done, turn off the water, and let them stand on the back part of the range three minutes; then, shake them up once, and turn into the dish, and send to the table.
Be very particular to wash every part of the potato clean, as many persons eat the skin. Put them in a pan (have an old one for this purpose), and bake in a moderate oven fifty minutes. There is such a difference in ovens, that each one must learn for herself what the time will be for each; for some will bake in less time, and some will take much longer than the time designated.
Pare and slice thin raw potatoes, and let them stand in cold water several hours; if in summer, put a piece of ice in the water. Cut the slices lengthwise of the potato. Have ready a basin with boiling drippings or lard, drain the potatoes a minute in a cullender, and drop them into the boiling fat, and fry a light brown; take them out with a skimmer, and lay them in a dry cullender, which should be placed in a tin pan, and set in an open oven. There should be as much fat as for frying doughnuts, and there should not be any more potatoes put in at a time than will fry brown and not stick together. Have the basin in which you fry quite deep, as there is danger of the fat boiling over when the potatoes are put in. When you take the potatoes up, dredge a little salt over them. When potatoes are cooked in this manner, they will be light and crisp. If they do not get cooked enough at first, they are very much improved by dropping them into the fat for one minute, after they have been standing in the oven a while.
Fried Boiled Potatoes.
Cut the potatoes into slices, and fry in either pork fat or nice drippings. Have just fat enough in the pan to prevent their sticking, and sprinkle with salt while cooking. When these are brown, take them up and put in a little more fat, and fry as before.
Potatoes warmed with Pork.
Cut about eight slices of pork into pieces about half an inch square, and fry a nice brown. Have ready one dozen cold potatoes cut into slices, and turn them into the pan with the fried pork, and dredge in a little salt and pepper, then stir and cut them into small pieces with the knife. When a light brown, serve.
Potatoes warmed in Gravy.
Slice cold potatoes as for frying, and turn them into the frying-pan, and to a dozen potatoes add a pint of cold gravy. Season with pepper and salt, and stir, and cut with a knife, until they are hot and in small pieces.
Fricassee of Potatoes.
Cut cold boiled potatoes into small squares, and put them in a basin with milk, pepper, and salt, allowing half a pint of milk to a dozen potatoes. Set the basin into another of hot water, and when it comes to a boil, add a tablespoonful of butter, and set on the stove, and let it boil up once, then serve.
Boiled Sweet Potatoes.
Wash and boil, with the skins on, forty-five minutes. They are much better baked than boiled, and I would cook them so generally.
Baked Sweet Potatoes.
Wash and wipe dry, and bake one hour. Do not cook squash when you have sweet potatoes.