The complete cook book

These are made from the remains of Sunday's dinner. Mince fine all the chicken remaining, add to it the cold mashed potatoes, bind with an egg, and perhaps also a little flour will be necessary. Drop from a large spoon on a well-buttered baking pan, and bake until a light brown. Arrange on a platter with the chicken gravy reheated surrounding them. A pretty effect can be produced by sprinkling the top of each cake with a bit of the yolk of a hard-boiled egg pressed through a ricer. The white can be minced fine and added to the gravy. MASHED POTATOES. Boil one pint of potatoes without peeling, until perfectly done. Peel them while hot. Mash them up with one tablespoonful of butter until entirely free from lumps ; salt and pepper to taste ; add the yolk of a raw egg and moisten with rich, hot milk. Beat with a fork until light, and run them through a sieve or colander into a deep dish, letting it fall in a mound. POTATO DOUGHNUTS. Mash cold boiled potatoes and season them with salt, pepper, finely minced onion, chopped parsley and grated ham. Roll into balls, dip in beaten egg, roll in cracker crumbs and fry in boiling fat. The Complete Cook Book. 117 STUFFED POTATOES. Boil six potatoes of uniform size. When done and still hot, cut off a small end from each potato. Scoop out the inside into a hot bowl; mash and add two tablespoonfuls of butter, one-half cup of hot milk, one teaspoonful of finely chopped parsley, salt and pepper to taste. Beat the whites of two eggs stiff and mix it with the potato. Fill the skins a little above the edge; brush the top with yolk of egg and dust with cracker crumbs. Place a very small piece of breakfast bacon on top of each one, and set in the oven until the crumbs are a golden brown. Cheese or grated ham are also nice to add. Sometimes the skin is stuffed with codfish or sausage meat. SCALLOPED POTATOES. Two cupfuls of raw, finely sliced potatoes, one chopped onion, a tablespoonful of chopped parsley, and a tablespoonful of butter. Butter a deep dish and put in a layer of potatoes sprinkled with salt, pepper, butter, onion and parsley, and so continue to the top. Bring a pint of milk to the boiling point, add a large tablespoonful of flour stirred until smooth in a little cold milk, pour over the potatoes and bake in hot oven until tender. POTATO CAKES. Warm cold mashed potatoes ; add enough hot milk to soften them, and make into cakes or balls, and fry brown in hot fat. BAKED POTATOES. Select smooth potatoes of uniform size; wash well; bake in a hot oven until soft. Pinch them to break the skins and let the steam escape. Never cover them. POTATOES AND BREAKFAST BACON. Slice cold boiled potatoes in a baking dish; cover the top with thin slices of sweet breakfast bacon. Place on the upper grate in the oven until the meat begins to ii8 The Complete Cook Book. brown and then brown the potatoes in the bottom of the oven. Drain off the fat and send to the table smoking hot. BOILED POTATOES. Wash and peel six potatoes; soak in cold water; cover with boiling salted water, and boil slowly until soft, but not broken. Drain off every drop of water and place, uncovered, on back of range to let the steam escape. Sprinkle with salt. Potatoes with their jackets on are treated the same way, except you peel off one-half inch of skin around each potato. STUFFED SWEET POTATOES.