1^ T. salt.
Ys T. pepper.
f .g. cayenne.
% T. grated onion✪ Pea Timbales.
1. Press peas through a sieve — there should be 1 c. pulp.
2. Add butter, eggs well-beaten, and seasonings.
3. Turn into buttered moulds; cover.
4. Oven poach or steam until firm, about 30 mins.
5. Turn out; serve with 1 c. white sauce to which has
been added 1 tb. finely chopped parsley or % c. cooked
peas.
STUFFED PEPPERS.
6 sweet green peppers.
2 tb. flour.
y2 T. salt.
2 tb. butter.
1 c. rich milk.
IJ^ c. cooked veal, chicken or ham, minced.
34 T. grated onion.
}/2 c. buttered crumbs.
1. Select peppers of suitable size and shape for stuffing;
cut slice from end; remove tongue and seeds.
2. Make white sauce; add meat and grated onion.
3. Fill peppers with the mixture; cover with buttered
crumbs.
4. Place in baking-pan, add a little hot water.
5. Bake in moderate oven 30 mins.
6. Serve as an entree or luncheon dish.
Note. — If peppers are strong, they may be parboiled 8
mins. before stuffing. Onions may be parboiled 10 mins.,
centres removed and finished as Stuffed Peppers.
VEGETABLES
87
POTATOES
BAKED POTATOES.
1. Scrub and rinse potatoes.
2. Place on rack in hot oven; bake 45 to 60 mins.
3. Crack or cut skins to allow steam to escape.
4. Serve uncovered in a hot dish.
STUFFED POTATOES.
f.g.
1 T.
1 tb.
1
6 baked potatoes.
H T. salt✪ Stuffed Peppers.
3^ T. pepper.
2 tb. butter.
3^ to 3^ c. hot milk.
1 white of egg.
1. Cut a slice from the side of a potato; scoop out the
inside.
2. Mash; add seasonings, butter and milk.
3. Beat until very light; fold in white of egg, beaten stiff.
4. Refill shells; brown in hot oven.
Egg white may be omitted.
Additions.
tb. very finely chopped parsley.
3^ to 3^ c. chopped, cooked meat — ham, veal or chicken,
to 3^ c. grated cheese.
MASHED POTATOES.
6 medium-sized potatoes.
3^ to % c. hot milk.
1^2 tb. butter.
H T. salt.
Pepper.
1. Mash potatoes or put through ricer.
2. Add milk, butter and seasonings.
3. Beat until very light; pile lightly in hot dish.
4. Sprinkle with very finely chopped parsley.
1. Prepare mashed potatoes; 1 egg or 2 yolks, well
beaten, may be added.
DUCHESS POTATOES.
88 CANADIAN COOK BOOK
2. Butter a baking-dish; put in potatoes, mound in
centre; smooth the surface and brush over with melted
butter.
3. Brown in a hot oven.
Note. — Left-over mashed potatoes may be reheated
in this way.
POTATO ROSES.
2 c. hot riced potatoes.
3 tb. butter.
y2 T. salt.
2 yolks of eggs.
1. Add butter, salt and beaten yolks, to potatoes.
2. Beat until very light.
3. Put mixture in pastry bag with large rose tube.
4. Shape on buttered baking sheet.
5. Brown lightly in hot oven. Use as a garnish for
fish or meat.
FRANCONIA POTATOES.
1. Wash and pare potatoes; parboil 10 mins., drain.
2. Place in roasting pan, around meat; sprinkle with salt
and pepper✪ Franconia Potatoes.
3. Bake until soft, about 40 mins., basting with fat in
pan.
SCALLOPED POTATOES I.
1. Wash, pare and rinse potatoes; cut in y^" slices.
2. Butter a baking-dish; put in a layer of potatoes;
sprinlde with salt and pepper, dredge with flour and dot over
with small pieces of butter.
3. Repeat until dish is full.
4. Pour in hot milk until it may be seen through top
layer.
5. Bake in moderate oven 1 hour, or until soft. More
milk may be needed.
Note. — It may be necessary to cover dish during first
half of cooking.
✪ Scalloped Potatoes I
Page 27 · 7 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1^ T. salt.
Ys T. pepper.
f .g. cayenne.
% T. grated onion.
1. Press peas through a sieve — there should be 1 c. pulp.
2. Add butter, eggs well-beaten, and seasonings.
3. Turn into buttered moulds; cover.
4. Oven poach or steam until firm, about 30 mins.
5. Turn out; serve with 1 c. white sauce to which has been added 1 tb. finely chopped parsley or % c. cooked peas.
STUFFED PEPPERS.
6 sweet green peppers. 2 tb. flour. y2 T. salt. 2 tb. butter. 1 c. rich milk.
IJ^ c. cooked veal, chicken or ham, minced. 34 T. grated onion. }/2 c. buttered crumbs.
1. Select peppers of suitable size and shape for stuffing; cut slice from end; remove tongue and seeds.
2. Make white sauce; add meat and grated onion.
3. Fill peppers with the mixture; cover with buttered crumbs.
4. Place in baking-pan, add a little hot water.
5. Bake in moderate oven 30 mins.
6. Serve as an entree or luncheon dish.
Note. — If peppers are strong, they may be parboiled 8 mins. before stuffing. Onions may be parboiled 10 mins., centres removed and finished as Stuffed Peppers.
POTATOES
BAKED POTATOES.
1. Scrub and rinse potatoes.
2. Place on rack in hot oven; bake 45 to 60 mins.
3. Crack or cut skins to allow steam to escape.
4. Serve uncovered in a hot dish.
STUFFED POTATOES.
f.g. 1 T. 1 tb.
6 baked potatoes.
H T. salt.
3^ T. pepper.
2 tb. butter.
3^ to 3^ c. hot milk.
1 white of egg.
1. Cut a slice from the side of a potato; scoop out the inside.
2. Mash; add seasonings, butter and milk.
3. Beat until very light; fold in white of egg, beaten stiff.
4. Refill shells; brown in hot oven. Egg white may be omitted.
Additions.
tb. very finely chopped parsley. 3^ to 3^ c. chopped, cooked meat — ham, veal or chicken, to 3^ c. grated cheese.
MASHED POTATOES.
6 medium-sized potatoes. 3^ to % c. hot milk. 1^2 tb. butter. H T. salt. Pepper.
1. Mash potatoes or put through ricer.
2. Add milk, butter and seasonings.
3. Beat until very light; pile lightly in hot dish.
4. Sprinkle with very finely chopped parsley.
1. Prepare mashed potatoes; 1 egg or 2 yolks, well beaten, may be added.
DUCHESS POTATOES.
2. Butter a baking-dish; put in potatoes, mound in centre; smooth the surface and brush over with melted butter.
3. Brown in a hot oven.
Note. — Left-over mashed potatoes may be reheated in this way.
POTATO ROSES.
2 c. hot riced potatoes.
3 tb. butter. y2 T. salt.
2 yolks of eggs.
1. Add butter, salt and beaten yolks, to potatoes.
2. Beat until very light.
3. Put mixture in pastry bag with large rose tube.
4. Shape on buttered baking sheet.
5. Brown lightly in hot oven. Use as a garnish for fish or meat.
FRANCONIA POTATOES.
1. Wash and pare potatoes; parboil 10 mins., drain.
2. Place in roasting pan, around meat; sprinkle with salt and pepper.
3. Bake until soft, about 40 mins., basting with fat in pan.
SCALLOPED POTATOES I.
1. Wash, pare and rinse potatoes; cut in y^" slices.
2. Butter a baking-dish; put in a layer of potatoes; sprinlde with salt and pepper, dredge with flour and dot over with small pieces of butter.
3. Repeat until dish is full.
4. Pour in hot milk until it may be seen through top layer.
5. Bake in moderate oven 1 hour, or until soft. More milk may be needed.
Note. — It may be necessary to cover dish during first half of cooking.
Records on this page
Corn PuddingPea TimbalesStuffed PeppersBaked PotatoesStuffed PotatoesFranconia PotatoesScalloped Potatoes I