Friday, January 13, 2012

German Potato Bread

From "Sandwiches", by Mrs. S. T. Rorer, "Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery", 1912.

Boil one potato until tender; mash it through a sieve, add to it a half pint of warm water and a teaspoonful of sugar. Stir in one cupful of flour and one cupful of yeast; let this stand for two hours, or until very light. It is better to make this at seven o'clock, so the bread may be sponged at nine or ten. Scald a pint of milk, add to it a pint of water, beat in a quart and a pint of flour. The batter should be thick enough to drop, rather than pour from the spoon. Then stir in the potato starter, and stand in a place about 65° F. over night.

Next morning knead thoroughly, adding flour. Put this aside until very light, about two hours, then mold into loaves, put it into square greased pans, and when light bake in a moderately quick oven three-quarters of an hour.

This recipe will make two box loaves and a dozen rolls.

Thursday, January 12, 2012

Old-Fashioned Potato Balls

From "The Suffrage Cookbook", compiled by Mrs. L. O. Kleber, 1915.

Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread—in butter—cut into small cubes).

Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.

To be eaten with stewed dried fruits cooked together—prunes, apricots, apples.