The bride's cook book

BAKED POTATOES— No. 2 Steam potatoes until the skins peel off easily. Roughen the surface with a fork and sprinkle with a little flour and salt. Place potatoes in a pan with two or three tablespoons of dripping. Baste often and cook until potatoes are brown and tender. STUFFED POTATOES Use large potatoes of uniform size and wash and scrub them well. When baked, cut off a piece lengthwise and scoop out the inside of the potato. Mash this with margarine and milk. Add any minced cooked meat or cooked flaked fish, anchovy or the remains of any sauce, such as egg sauce, shrimp sauce or parsley sauce. If you have no sauce, a little more milk and margarine may be used. Replace the mixture in the potato and cover with the pieces which have been previously removed, reheat and serve hot. VARIATIONS 1. A variation of this is to line the scooped-out potato with the mashed potato mixture. Then break a fresh egg carefully into the center and bake until just set. 2. Another variation would be to use a fillet of cooked fish cooked with wellflavored white sauce instead of an egg. BAKED CHEESE POTATOES < Large Potatoes Vz Cup Grated Cheese Butter Substitute Salt and Pepper Bake potatoes, remove ends, scrape out inside without breaking shells, mash, mix with cheese and season with pepper and salt. Refill shells, put on ends and bake fifteen minutes. POTATOES AND CHEESE Raw Potatoes Chopped Onion Cream Sauce Cheese Pimientos (optional) Dice potatoes to the amount needed; add onion to taste, and parboil five minutes. Make a cream sauce and add cheese to the sauce. Pour over the potatoes and onions. Add chopped pimientos and bake. SAVOURY POTATO AND TOMATO 10 Cold Cooked Potatoes 10 Tomatoes 6 Tablespoons Margarine or Drippings 1 Onion Sliced Fine (optional) Slice the potatoes. Peel and slice tomatoes. Melt the fat in a pan, and add the potatoes, tomatoes and, if desired, the finely-sliced onion. Cook gently for 10 minutes, carefully stirring occasionally. Serve hot. SCALLOPED POTATOES AND CHEESE Arrange a layer of sliced raw or boiled potatoes in greased baking dish and sprinkle with grated cheese and a little flour. Repeat until dish is nearly full. Pour milk over the whole, about one-half cup to every three potatoes. Skim milk is good. Bake in a moderate oven until done. The length of time required depends upon whether the potatoes are raw or boiled and whether the baking dish used is deep or shallow. Boiled potatoes baked in a shallow dish will take only 20 minutes. Raw potatoes in a deep dish may take as much as 1^4 hours. MASHED POTATOES Steam potatoes, remove skins and mash in the saucepan, using a little milk and margarine to soften. Season and serve very hot. POTATO PYRAMIDS OR POTATO AND CARROT PYRAMIDS To 154 pounds mashed potatoes, beat in — 2 Tablespoons Flour 2 Tablespoons Finely Chopped Cooked Onions 2 Tablespoons Grated Cheese Salt and Pepper to Taste and, If desired a little Curry Powder may be added Shape into pyramids on a greased tin or a fireproof dish and bake until nearly browned (about 54 hour). VARIATION A variation of this may be made by using — % Pound Mashed Potatoes, and Vz Pound Mashed and Sliced Cooked Carrot FRESH BEETS WITH VINEGAR SAUCE Boiled Beets 2 Tablespoons Butter 5 Tablespoons Vinegar Salt, Pepper