Blue Ribbon and Pure Gold cook book

Boston Chips or French Fried—After paring potatoes, soak them | 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 cold boiled potatoes, or cut into dice. Put a little butter in the frying pan, put in 3 onion chopped fine, and fry it a 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. 52 Blue Ribbon Cook Book Peas in Potato Cups—Take about | 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 veal 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. Sweet Potatoes—They may be boiled or baked as other potatoes. Artichokes—Cut the stalks close, clip the sharp points from the leaves, wash and lay head down in cold salted water for 3 hour. Cook in boiling salted water for about 40 minutes, or till tender enough to draw out the leaves easily. Turn them upside down and drain. Serve hot with sauce, or cold with French dressing. Asparagus—wWash carefully, remove coarse ‘scales, cut in equal lengths, removing tough ends. ‘Tie in bunches. Cook in boiling salted water until tender. Stand bunches on end while cooking, so that tender tips are out of water for first 10 minutes. Then put the tips under water for 5 minutes. Drain, remove string, season with salt, Pure Gold pepper and butter. Serve on small pieces of buttered toast or with white sauce. ‘The water in which the asparagus was boiled may be used to soften the toast, or in the sauce, or for a soup. Left-over asparagus may be used for soup, or salad, or in an omelet. String Beans—Break off the ends, pulling off the strings. Cut or break the pods in inch pieces and freshen in cold water. Cook until tender, in boiling salted water. Drain and season, or serve with a white sauce. Any left-overs may be served as a salad. Beets—Cut off top 1 or 2 inches from beet. Wash carefully, neither cutting nor scraping, that juice and color may be preserved. Boil until tender. Slice hot, and season with plenty of butter, Pure Gold pepper, salt and a little vinegar, and serve; or serve with a cream sauce. Slice some up for pickles, and put in cold spiced vinegar or plain vinegar. ‘The tops of the young beets thinned out make excellent greens.