The Cook County cook book

NEW POTATOES WITH PEAS.— Wash and shell 3 qts. of peas. Pour over them enough hot water to barely cover them. Boil gently for 20 minutes, add 1 doz. small new potatoes or 6 medium-sized ones, cut into halves, a teaspoon of salt; cook 20 minutes longer. More boiling water may be added, but only enough to cook without burning. When done add 1 tablespoon of butter and 1 cup of thick cream. — Eloise Jennings, Winnetka, 111. PANNED POTATOES.— Put 1 tablespoon of butter, oil, or p(5rk dripping into a dripping-pan, and heat slightly. Pare 6 medium-sized potatoes, and cut them in small pieces. Almost cover them with milk, and add pepper and salt to taste. Put on lid, and bake in oven till tender. Remove lid till milk is absorbed, and potatoes are slightly browned on top. — Mrs. Victor R. O'Shea, 523 N. Harding Ave., Chicago, 111. MOTHER'S POTATO PATTIES.— Take mashed potatoes left over and wet with a little sweet milk; make into patties and dip into flour. Season with salt and pepper. Fry with strips of bacon. — Ellen Johnson, 6657 Carpenter St., Chicago, 111. POTATO PIE. — Take a baking-tin or a dish about 3 inches deep for a pie for 9 people. Slice one or two small onions, take a layer of sliced raw potatoes, and any cold meat, or small pieces of fresh pork. Then fill up with potatoes, and onion, pepper and salt to taste. Cover with water, not quite full, put on the stove to boil with cover on. When potatoes are soft, cover with a nice biscuit crust, and brown in the oven. — Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. POTATO AND CAULIFLOWER PIE.— Cook the cauliflower. Drain and pour over it the white sauce. Divide into small pieces, and place in a pie-dish. Sprinkle the cheese over, and then add lentil cauce. Rub the potatoes through a sieve. Melt 1 tablespoon of butter in a saucepan; add a little milk, potatoes and seasoning. Stir over the fire until hot. Cover the pie and bake for 30 minutes. — Mrs. M. O. Boyle, 1931 Lowell Ave., Chicago, III. POT-PIE WITHOUT MEAT.— 6 large potatoes, peeled and cut in thick slices, in 2 qts. of water; boil until done; add salt and pepper, 1 tablespoon butter. Make good biscuit dough, drop in and let boil 10 minutes without cover. — Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111. PRINCESS POTATOES.— Form mashed potatoes into a block while warm. When cold cut into slices about 1 inch thick, brush with butter and egg, and fry or bake brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. POTATO PUFFS. — Beat 2 well-beaten whites of eggs into 1 pt. cold mashed potato, make into balls with the hands, roll in the yolks of the eggs and cracker crumbs, and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SARATOGA CHIPS.— Wash, pare, slice thinly into cold water; let stand 2 hrs.; drain dry between towels; fry, drain, sprinkle with salt. — Mrs. R. H. Walsh, 3656 Michigan Ave., Chicago, III. SCALLOPED POTATOES.— Peel and slice boiled potatoes very thin. To every pint of potatoes add 1 small onion and 1 fresh cucumber, sliced; season with butter, pepper, salt and mustard. Mix together and pour over enough milk to cover. Bake I hr.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.