How We Cook in Tennessee

Ingredients

• three pieces at a time in a strong clean cloth
• half cup hot milk
• a cupful of cold mashed potato a teaspoonful melted butter
• one egg
• six medium-sized potatoes
• two eggs stiff
• parsley
• salt
• pepper
• mustard

Directions

1. if desired add a little parsley. Roll potatoes into small balls, cover them with an egg and bread crumbs, and fry in hot lard for about two minutes. Finely minced ham or tongue may be added with good effect.

2. Potato Balls. — Work into a cupful of cold mashed potato a teaspoonful melted butter; when the mixture is white and light add the beaten yolk of one egg, and season to taste. Make into balls between your floured palms, roll thickly in flour, and fry in plenty of hot dripping. Take up with a split spoon, shake off the fat, and pile on a hot dish.

3. Creamed Potatoes. — Peel and boil white mealy potatoes in salt water about twenty minutes. Drain, mash thoroughly, add salt, butter, a little cream and beat till very light.

4. Potato Snowballs. — If the potatoes are large, cut them into quarters; if small, leave them whole; drop them into just enough boiling water to cover. When tender, drain and dry in the usual way. Take up two or three pieces at a time in a strong clean cloth and with the hands squeeze them tightly together in the shape of balls. Serve hot with melted butter. In having good Irish potatoes, everything depends on having all the things used in their preparation hot, and in their being served immediately.

5. Stuffed Potatoes. — Bake six medium-sized potatoes, cut in halves and without breaking the skin, scoop out the potato in a hot bowl. Mash, add a little butter, half cup hot milk, salt and pepper to taste. Beat the whites of two eggs stiff and mix it with the potato. Fill the skins with the potato mixture, heaping it slightly on the top. Add grated cheese, return to oven and brown slightly.

6. Baked Irish Potatoes. — Bake Irish potatoes till done ; care- fully remove potato from jacket by cutting a small piece off of each end. Cream thoroughly, season with salt, pepper and butter, add cream, and a little prepared mustard. Stuff the potato in jacket with a small bit of butter on each end; put in stove and brown quickly. — Mrs. A. H. Ellington.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.