The Aunts' Cook Book

Melt butter, stir in flour, salt, paprika and pepper. Cook till it bubbles, add milk, Worcestershire sauce and nutmeg. Stir till thick and smooth and then add chopped potatoes. Serve as soon as boiling-point is reached, as they tend to grow pasty if they stand. Aunt Robbie's Mashed Potatoes Pare and boil potatoes. When done pour off all water, shake pan on stove to expose them on all sides to the air, then set on back of stove for few minutes to allow all moisture to evaporate. Put through ricer into same pan, add salt, butter and milk, beating constantly, and keeping on stove. Beat hard until very light and white. Serve at once, or cover close with cloth. Aunt Virginia's Stuffed Potatoes Bake 6 large-sized potatoes. When done cut the tops off and scrap out the potatoes with spoon into a hot bowl. Mash fine and add 1 tablespoon of butter, J^ cup of hot milk, a teaspoon of salt and pepper to taste. Beat until very light, then add the well beaten whites of two eggs. Stir gently. Fill the skins with this mixture, heaping it on the top, brush over with the yolk of the egg, put in oven to brown. Aunt Robbie's Stuffed Potatoes Bake potatoes so that skins do not get too hard and dry. Cut off tops and scoop out inside. Put through potato ricer, add butter and heated milk, salt and pepper. Beat till light and fill skins. Brown under broiler. If preferred for appearance, use large potatoes and pare them beforebaking. They will form a skin that can be filled as easily as the natural one. 64 Various , Vegetables Aunt Gertrude's Potatoes Anna Peel and slice thin raw potatoes. Wipe dry in a towel, then dip in butter each and every piece. Arrange in rows around copper pan, completely covering the bottom of pan with the amount desired. Then add more butter and seasoning. Bake from 3^ to ^ of an hour in moderate oven. Before serving turn upside down so as to show the bottom side up. Aunt Robbie's Pimento Potatoes Cut cold boiled potatoes in small cubes. Mix with white sauce. Add bits of butter and one canned pimento cut in fine strips or small cubes. Put in buttered baking dish, cover with buttered bread crumbs and bake till crumbs are brown. Aunt Robbie's Potatoes a la Hollandaise Wash, pare, soak and cut potatoes in 3^ inch slices, or cut in 3^ inch cubes. Cover three cups of the potato with White stock, cook until soft and drain. Cream 3^ cup butter, add 1 tablespoonful lemon juice, 3^ teaspoonful salt and few grains of cayenne. Add to potatoes, cook 3 minutes and add 3^ tablespoonful finely chopped parsley. Aunt Robbie's Squeezed Potatoes Boil potatoes till soft. Take out each one and wrap in clean cloth. Wring the cloth as hard as possible one way. The potato will be left mealy and in an attractive shape. Serve with melted butter and chopped parsley. Various Vegetables 65 Aunt Robbie's Candied Sweet Potatoes Put boiled sweet potatoes, cut in halves, in baking dish. Add bits of butter and maple syrup. Bake in oven till thick. If potatoes are preferred brown, they should be sauted in butter on top of the stove before baking. "Cold, cussed pickled beets." Phoebe Gary In the Paris Herald there appeared many years ago the question by a Frenchman, "Why do Americans put their elbows on the table?" The answer, published the following day, was conclusive: "It comes from eating green corn." SALADS AND SAUCES Aunt Dell's Cream Cheese Salad 1 big cream cheese ^ sweet red pepper 1 doz. ripe olives strips of lettuce All mixed together with enough sweet cream to form a soft mold. . Serve on lettuce with mayonnaise. Aunt Gertrude's Frozen Tomato Salad To 1 quart of tomatoes add 1 onion 1 leaf of thyme 3^ teaspoonful allspice 68 Salads and Sauces