COOK COUNTY COOK BOOK 413 into cakes. Remove the rind from a small piece of salt pork, and cut in very small pieces, fry, and place a tablespoonful in the center of each cake and form in ball; as fast as they are formed drop them in a kettle of salted, boiling water, and boil Yz hr. These are to be served with a sauce made from the fryings of the salt pork, added to a p't. of milk✪ Potato Dumplings, and brought to boil. This will serve .4 people. — Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. FRICASSEE OF POTATOES.— Mode— Put into a smooth stewpan 1 tablespoon of butter and 2 tablespoons of flour, place on the fire, and stir until the flour is brown. Add 1 pt. raw potatoes, cubed, well drained, and stir well. Put -the cover on the stewpan, and cook the potatoes for 10 minutes, stirring them fre- quently. At the end of 10 minutes, add salt, pepper and boiling water✪ Fricassee of Potatoes, and simmer for 15 minutes longer. — Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111. FRENCH FRIED POTATOES.— Wash, pare, cut in eights, lengthwise, soak 1 hr, in cold water; dry, fry, drain, and sprinkle with salt✪ French Fried Potatoes. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. POTATO FINGERS.— Peel and boil some long-shaped pota- toes till nearly done, strain, cut each potato lengthwise into 4 pieces, and put into a baking-dish into boiling fat✪ Potato Fingers, and bake in oven till nicely browned. Nice served under the meat. — ^^Mrs. J. J. Har- rigan, 3118 South Park Ave., Chicago, 111. HASHED POTATOES BROWNED IN THE OVEN.— Pare 2 large potatoes, cut into dice; put a taiblespoon of butter into a frying-pan; when melted, add 1 tablespoon of flour, mix until smooth, then add ^ pt. milk, stir continually until it boils, add Yz teaspoon of salt and 2 dashes of pepper. Put layer of chopped potatoes, sprinkle with salt, pepper, parsley, and a few drops of onion juice, second layer of potatoes, and so on, having the last layer sauce. Sprinkle the top lightly with bread crumbs, and bake in a moderate oven for Y^ an hr. — Mrs. Conklin, 914 N. 5th Ave.. Maywood, 111. KARTOFFEL CLASS.— Grate cold potatoes, boiled with the jackets on, and add 2 eggs, salt to taste, add flour in which has been sifted a little baking powder✪ Kartoffel Class, and knead like bread. Roll in balls 414 VEGETABLES and bake 15 minutes, or put toasted bread crumbs in center and boil V2 hr.— Mrs. KIur, 25 N. 5th Ave., Maywood, 111. MASHED POTATOES.— Peel, leave in cold water 1/2 an hr.; put in a steamer, cook until tender. Have ready a granite dish, put your potatoes in it, mash well and fine, and season with salt, 1 tablespoon butter, 1 cup rich milk; mix together well. If liked, put in the oven to brown. Potatoes may be boiled instead of steamed. — Mrs. John Murray, 1414 S. 8th Ave., Maywood, 111. VARIATION I. — Boil peeled and quartered potatoes in enough salted boiling water to cover, drain all the water off, shake the ket- tle well at the open door to make them mealy, and mash, put in a tablespoon or more of butter, and add hot milk to make the right consistency. Beat the mixture with a spoon until it is white and foamy. — Mrs. John Hansen, 1408 S. 8th Aye., Chicago, 111. MASHED POTATOES AND APPLE SAUCE (An Irish Dish). — Boil potatoes in salt✪ Mashed Potatoesed water. Drain, and mash. Add half the quantity of apple sauce, and serve. Especially good with pork. —Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111.

AI-modernized reading of the original text

into cakes. Remove the rind from a small piece of salt pork, and cut in very small pieces, fry, and place a tablespoonful in the center of each cake and form in ball; as fast as they are formed drop them in a kettle of salted, boiling water, and boil Yz hr. These are to be served with a sauce made from the fryings of the salt pork, added to a p't. of milk, and brought to boil. This will serve .4 people. — Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. FRICASSEE OF POTATOES.— Mode— Put into a smooth stewpan 1 tablespoon of butter and 2 tablespoons of flour, place on the fire, and stir until the flour is brown. Add 1 pt. raw potatoes, cubed, well drained, and stir well. Put -the cover on the stewpan, and cook the potatoes for 10 minutes, stirring them frequently. At the end of 10 minutes, add salt, pepper and boiling water, and simmer for 15 minutes longer. — Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111. FRENCH FRIED POTATOES.— Wash, pare, cut in eights, lengthwise, soak 1 hr, in cold water; dry, fry, drain, and sprinkle with salt. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. POTATO FINGERS.— Peel and boil some long-shaped potatoes till nearly done, strain, cut each potato lengthwise into 4 pieces, and put into a baking-dish into boiling fat, and bake in oven till nicely browned. Nice served under the meat. — ^^Mrs. J. J. Harrigan, 3118 South Park Ave., Chicago, 111. HASHED POTATOES BROWNED IN THE OVEN.— Pare 2 large potatoes, cut into dice; put a tablespoon of butter into a frying-pan; when melted, add 1 tablespoon of flour, mix until smooth, then add 1/2 pt. milk, stir continually until it boils, add 1/2 teaspoon of salt and 2 dashes of pepper. Put layer of chopped potatoes, sprinkle with salt, pepper, parsley, and a few drops of onion juice, second layer of potatoes, and so on, having the last layer sauce. Sprinkle the top lightly with bread crumbs, and bake in a moderate oven for Y^ an hr. — Mrs. Conklin, 914 N. 5th Ave.. Maywood, 111. KARTOFFEL CLASS.— Grate cold potatoes, boiled with the jackets on, and add 2 eggs, salt to taste, add flour in which has been sifted a little baking powder, and knead like bread. Roll in balls and bake 15 minutes, or put toasted bread crumbs in center and boil V2 hr.— Mrs. KIur, 25 N. 5th Ave., Maywood, 111. MASHED POTATOES.— Peel, leave in cold water 1/2 an hr.; put in a steamer, cook until tender. Have ready a granite dish, put your potatoes in it, mash well and fine, and season with salt, 1 tablespoon butter, 1 cup rich milk; mix together well. If liked, put in the oven to brown. Potatoes may be boiled instead of steamed. — Mrs. John Murray, 1414 S. 8th Ave., Maywood, 111. VARIATION I. — Boil peeled and quartered potatoes in enough salted boiling water to cover, drain all the water off, shake the kettle well at the open door to make them mealy, and mash, put in a tablespoon or more of butter, and add hot milk to make the right consistency. Beat the mixture with a spoon until it is white and foamy. — Mrs. John Hansen, 1408 S. 8th Aye., Chicago, 111. MASHED POTATOES AND APPLE SAUCE (An Irish Dish). — Boil potatoes in salted water. Drain, and mash. Add half the quantity of apple sauce, and serve. Especially good with pork. —Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111.

Records on this page

Mashed PotatoesPotato DumplingsFricassee of PotatoesHashed Potatoes Browned in the OvenFrench Fried PotatoesPotato FingersKartoffel ClassMashed PotatoesPotato PieMashed Potatoes and Apple Sauce

The Cook County cook book