Baked Potatoes—Select smooth, medium sized potatoes, scrub well with vegetable brush. Put in pan and bake in a hot oven 45 to 60 minutes. Prick skin when cooked to allow steam to escape. Baked potatoes, if wanted in a hurry, may be partially boiled in their skins, then baked. Baked Stuffed Potatoes—2 tablespoons butter, 14 cup hot milk, 3% tea- spoon salt, 4 teaspoon Blue Ribbon pepper, 6 baked potatoes. Select medium-sized potatoes and bake, following recipe for baked potatoes. Remove from oven and cut potatoes in half; then, without 52 Blue Ribbon Cook Book breaking the skin, remove the inside; mash, add seasoning, butter and milk and fill the shells, leaving the top rough. Place in a hot oven for 10 minutes or until potatoes are a light brown. The white of an egg may be beaten light and added if desired; this makes a more delicate and fluffy mixture. Brown Baked or Franconia Potatoes —Wash and pare potatoes of uniform size, and 1 hour before meat is done, put them in the baking pan around the meat and baste with dripping every time you baste the meat. Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a buttered baking dish, season with salt and Blue Ribbon pepper, dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full. Add hot milk until it comes almost to top layer. Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement. Mashed Potatoes—To every 2 cups potatoes (about 3 medium) add 2 tablespoons butter, and about 14 cup hot milk✪ Baked Stuffed Potatoes, and a dash Blue Ribbon pepper. A little salt may be added if necessary. Beat hard with potato masher or fork until creamy. Pile lightly on hot serving dish. Boston Chips or French Fried—After paring potatoes, soak them 1 hour in cold water, dry thoroughly in towel, then cut them into strips, slices, or use a fancy cutter. After this, do not wet them again. Have a kettle of hot fat ready✪ Boston Chips or French Fried Potatoes; put the chips in a basket, and fry until they turn a golden brown. Then lift out, drain, sprinkle on salt, and serve at once. Lyonnaise Potatoes—Slice 6 co!d boiled potatoes, or cut into dice. Put alittle butter in the frying pan, put in 14 onion chopped fine, and fry ita light brown; put in the potatoes, turning them without breaking; then stir in 1 tablespoon of minced parsley✪ Lyonnaise Potatoes, and serve hot. A few drops of vinegar added with the onion improves the flavor. Duchess Potatoes—2 cups hot riced potatoes, 2 tablespoons butter, seasoning, 2 yolks of eggs, 2 tablespoons milk✪ Duchess Potatoes. Combine ingredients, beat until creamy. Shape, using pastry bag and tube. Brush over with diluted egg white and brown in a hot oven. Delmonico Potatoes—Cut cold, boiled potatoes, into small dice, mix in saucepan with thin white sauce, and season well. Butter a fireproof serving dish, arrange potatoes alternating with a sprinkling of cheese, cover with buttered crumbs✪ Delmonico Potatoes, grated cheese, and bake until top is browned. A chopped hard-boiled egg adds to nourishment of the dish. Peas in Potato Cups—Take about 1 cup cold mashed potatoes for 1 person. Shape into a ball, then indent with small greased cup, bottle, large end of egg, etc. Brown in oven and fill with peas✪ Peas in Potato Cups. Potato Turnovers—Have some cold roast beef,or veai and ham mixed, and cut very fine. Take hot mashed potatoes and make into a paste with 1 or 2 eggs, according to quantity. You should have twice as much potato as meat.✪ Potato Turnovers Roll the potato out, dredging with flour. Cut this round, about the size of a small saucer. On one half put the chopped meat, fold the other half over, and brown in pan. Vegetables 53 Sweet Potatoes—They may be boiled or baked as other potatoes. ✪ Artichokes

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Baked Potatoes—Select smooth, medium sized potatoes, scrub well with vegetable brush. Put in pan and bake in a hot oven 45 to 60 minutes. Prick skin when cooked to allow steam to escape. Baked potatoes, if wanted in a hurry, may be partially boiled in their skins, then baked. Baked Stuffed Potatoes—2 tablespoons butter, 14 cup hot milk, 3% tea- spoon salt, 4 teaspoon Blue Ribbon pepper, 6 baked potatoes. Select medium-sized potatoes and bake, following recipe for baked potatoes. Remove from oven and cut potatoes in half; then, without 52 Blue Ribbon Cook Book breaking the skin, remove the inside; mash, add seasoning, butter and milk and fill the shells, leaving the top rough. Place in a hot oven for 10 minutes or until potatoes are a light brown. The white of an egg may be beaten light and added if desired; this makes a more delicate and fluffy mixture. Brown Baked or Franconia Potatoes —Wash and pare potatoes of uniform size, and 1 hour before meat is done, put them in the baking pan around the meat and baste with dripping every time you baste the meat. Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a buttered baking dish, season with salt and Blue Ribbon pepper, dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full. Add hot milk until it comes almost to top layer. Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement. Mashed Potatoes—To every 2 cups potatoes (about 3 medium) add 2 tablespoons butter, and about 14 cup hot milk, and a dash Blue Ribbon pepper. A little salt may be added if necessary. Beat hard with potato masher or fork until creamy. Pile lightly on hot serving dish. Boston Chips or French Fried—After paring potatoes, soak them 1 hour in cold water, dry thoroughly in towel, then cut them into strips, slices, or use a fancy cutter. After this, do not wet them again. Have a kettle of hot fat ready; put the chips in a basket, and fry until they turn a golden brown. Then lift out, drain, sprinkle on salt, and serve at once. Lyonnaise Potatoes—Slice 6 co!d boiled potatoes, or cut into dice. Put alittle butter in the frying pan, put in 14 onion chopped fine, and fry ita light brown; put in the potatoes, turning them without breaking; then stir in 1 tablespoon of minced parsley, and serve hot. A few drops of vinegar added with the onion improves the flavor. Duchess Potatoes—2 cups hot riced potatoes, 2 tablespoons butter, seasoning, 2 yolks of eggs, 2 tablespoons milk. Combine ingredients, beat until creamy. Shape, using pastry bag and tube. Brush over with diluted egg white and brown in a hot oven. Delmonico Potatoes—Cut cold, boiled potatoes, into small dice, mix in saucepan with thin white sauce, and season well. Butter a fireproof serving dish, arrange potatoes alternating with a sprinkling of cheese, cover with buttered crumbs, grated cheese, and bake until top is browned. A chopped hard-boiled egg adds to nourishment of the dish. Peas in Potato Cups—Take about 1 cup cold mashed potatoes for 1 person. Shape into a ball, then indent with small greased cup, bottle, large end of egg, etc. Brown in oven and fill with peas. Potato Turnovers—Have some cold roast beef,or veai and ham mixed, and cut very fine. Take hot mashed potatoes and make into a paste with 1 or 2 eggs, according to quantity. You should have twice as much potato as meat. Roll the potato out, dredging with flour. Cut this round, about the size of a small saucer. On one half put the chopped meat, fold the other half over, and brown in pan. Vegetables 53 Sweet Potatoes—They may be boiled or baked as other potatoes.

Blue Ribbon cook book