Boston Cooking-School cook book

WAYS TO USE COOKED POTATOES POTATO CAKES Shape cold mashed potato in small cakes and rollin flour. Butter hot omelet pan, put in cakes, brown one side, turn, and brown other side, adding butter as needed to prevent burning. Or, pack potato in small buttered pan and set aside until ready for use. Turn from pan, cut in slices, roll in flour, and cook as above. POTATOES CREAMED POTATOES 14 cups cold, boiled or baked potatoes, cubed ~~ —- 2: cups White Sauce (p. 191) Add potatoes to sauce. Let stand 30 minutes in double boiler over hot water. Add, if desired, chopped green pepper cooked 5 minutes in butter, pimiento cut in small pieces, chopped parsley, or grated cheese. If baked potatoes are to be used, take them from oven while they are still firm. Serves 6. Potatoes au Gratin. Put in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown. Delmonico Potatoes. To Potatoes au Gratin add 44 cup grated mild cheese, arranging potatoes and cheese in alternate layers before covering with crumbs. POTATOES A L'ANCIENNE 2 cups boiled potatoes, cubed Salt and paprika 2 tablespoons butter 1 cup cream Put potatoes and butter in saucepan. Sprinkle with salt and paprika. Add cream, cook slowly 40 minutes. Serves 6. CURRIED POTATOES 4 cup butter Y to 34 cup Chicken Stock (p. 151) 1 small onion, finely chopped VY tablespoon curry powder 3 cups cold, boiled potato cubes ¥% tablespoon lemon juice Sait and pepper Cook onion in butter until yellow. Add potatoes and cook until butter is absorbed. Add stock and seasonings. Cook until potatoes have absorbed stock. Serves 6. POTATOES A LA GOLDENROD 2 cups cold, boiled potatoes, 4 hard-cooked eggs cubed 11% cups White Sauce (p. 191) Chop egg whites. Force egg yolks through strainer or ricer. Add potatoes and egg whites to sauce. Sprinkle with yolks and garnish with parsley. Serves 6. HASHED BROWN POTATOES II 2 cups cold, boiled potatoes, Salt chopped fine 1/3 cup bacon fat or fat tried 1% teaspoon pepper out from fat salt pork Mix thoroughly. Cook 3 minutes, stirring constantly. Brown, fold like an omelet. Add chopped green pepper, if desired. Serves 4. COTTAGE-FRIED POTATOES Dice or slice cold, boiled potatoes. Season with salt and pepper. Brown both sides in well-greased, heavy frying pan. CHARTREUSE POTATOES Cut cold, boiled potatoes in 44-inch slices, sprinkle with salt, pepper, and a few drops onion juice, put slices together in pairs, dip in Batter I (p. 392), fry in deep fat (395° F.), and drain on brown paper. LYONNAISE POTATOES 1 3 tablespoons butter 3 cups cold, boiled potatoes, sliced 1 small onion, sliced thin Salt and pepper Cook onion in butter 5 minutes. Add potatoes, sprinkle with salt and pepper, and stir until well mixed. Cover and cook slowly until potato is brown underneath, fold, and turn on to hot platter. Potatoes brown better if 2 tablespoons Brown Stock (p. 144) are added. Sprinkle with finely chopped parsley, if desired. Serves 4. LYONNAISE POTATOES II 2 cups cold, boiled potatoes, sliced. 31% tablespoons butter 1 tablespoon finely chopped onion Salt and pepper ¥ tablespoon finely chopped parsley Cook onion in 14 tablespoons butter. Melt remaining butter, add salt, pepper, and potatoes, and cook until butter is absorbed, occasionally shaking pan. Add onion and when well mixed, parsley. Serves 6. OAK HILL POTATOES 4 cold, boiled potatoes, sliced Salt and pepper 6 hard-cooked eggs, sliced Thin White Sauce (p. 192) Buttered cracker crumbs Put layer of potatoes in buttered baking pan, sprinkle with salt and pepper, cover with layer of eggs. Repeat and pour over sauce. Cover with crumbs and bake until crumbs are brown. Serves 6. ALPHONSO POTATOES