The Cook County cook book

POTATO CROQUETTES.— Take 2 cups of mashed potatoes (left from dinner), J/2 cup chopped meat (any kind you have left over), 1 even tablespoon each of chopped onions and parsley, a little salt. Mix all together, and with the hands mould into ob- longs the size of a finger. Dust with flour, roll in beaten egg, then in biscuit crumbs, and fry. Turn frequently, so they will be round when finished. Fry a golden brown, and serve hot. — Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111. NUT AND POTATO CROQUETTES.— Coarsely chop suf- ficient black walnut meats to measure a cup. Mix these with 1 cup of mashed and seasoned potatoes, and 1 cup of soft bread crumbs. Stir in 2 well-beaten eggs, add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice and 3 table- spoons of beef stock. When cold, mould into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep, smoking, hot fat. These are delicious. — Mrs. Mary T. O'Callaghan, 1057 Co- lumbia Ave., Chicago, 111. 418 VEGETABLES DELMONICO POTATOES.— Take boiled potatoes left over from dinner, cut into dice, put in pudding dish; over this pour a white milk sauce, cover the top with a layer of grated cheese, and bake for J^ an hr. Serve hot.— Mrs. F. X. O'Brien, 5837 S. Mor- gan St., Chicago, 111. CREAMED POTATOES.— Take some cold boiled potatoes, cut into dice, pepper and salt, a sprig of parsley cut up fine, put milk into frying-pan, add potatoes, enough milk to make a nice gravy, then add a little thickening of flour. — Mrs.. P. A. Oakley, 4206 Berkeley Ave., Chicago, 111. FRIED POTATOES.— The common method of warming any kind of left-over potatoes is by frying. If boiled or baked, either slice or chop, and fry in hot fat. An onion may be added to them, if desired. This goes in the latter case, as hashed browned pota- toes. Mashed potatoes may be sliced and dipped in egg and crumbs, and fried a golden brown. — Mrs. E. M. O'Connor, 3249 Evanston Ave., Chicago, 111. POTATO PATTIES.— Take cold mashed potatoes (3 cups) and cold meat of any kind you have, cold pork, preferred, grind 1 cup, mix with potatoes, beat 1 egg, add this with salt, pepper and sage to season; make into little, round patties, and fry in a little grease. This is splendid to use up left-overs, — Mrs. Celia D. Q'Dell, 6452 S. Green St., Chicago, III. POTATO PIE.— To 1 qt. of left-over potatoes, cut in slices, add about 54 quantity of lean pork left from a fresh roast or boiled ham, chopped in small pieces; season well with salt and pepper, add enough rich^ sweet milk to make a soft mixture, and let it cook well on top of the stove, stirring frequently to prevent burn- ing. When done, add a rich crust, similar to short cake, only richer, and bake in the oven until brown. This makes a very nice supper dish. — Mrs. C. O'Donnell, 6710 Sheridan Rd., Chicago, III. SCALLOPED POTATOES.— Cold cooked potatoes (baked) have a nicer flavor. Put a layer of potatoes, and layer of bread crum'bs, and bits of butter, continue layer of grated cheese on top. Cover with milk. Sprinkle flour in each layer^ and season with pepper and salt. — Mrs. F. J. O'Dowd, 6546 Greenwood Ave., Chi- cago, 111. COOK COUNTY COOK BOOK 419