Dora's cook book

Fry an omelette; when done, cut it in diamonds; dip each piece in batter made of two eggs and a pint of milk with enough wheat flour, and fry them to a delicate brown. Serve hot. Time Required for Cooking Vegetables : Potatoes boiled Potatoes (baked) Sweet Potatoes (baked) Sweet Potatoes (boiled Shelled Beans : String Beans : Asparagus Tomatoes (fresh) “ Tomatoes(canned) “ Beets q Carrots : Squash iS Beet Greens 55 Dandelions tf Green Pease “ Green Corn ‘ Spinach Turnips (yellow) “ Turnips (white) “ Cabbage ni Cauliflower i Parsnips é Onions thirty minutes. forty-five minutes. sixty minutes. fifty minutes, sixty minutes. one to two hours. fifteen to thirty minutes. sixty minutes. thirty minutes. one to two hours. one to two hours. twenty-five minutes. sixty minutes. two or three hours. thirty minutes. thirty to sixty minutes. one to two hours. two hours. one hour. forty-five minutes, one to two hours. one to two hours. one to two hours. LYONNAISE POTATOES. These make an especially good dish for supper with cold meat. Puta piece of butter in a saucepan and let it melt, then add one onion chopped fine; when it is nicely browned, put in slices of cold boiled potatoes ; salt and pepper well; let the potatoes cook until they are also well browned ; serve while hot. A little parsley chopped fine may be added if you like the flavor. BOILED POTATOES} In order to have them dry and mealy, fill a pot half full of water, peel the potatoes, and put in a colander and set in a pot (taking care that the water does not touch the potatoes); cover the colander very tight, and let them steam. Salt while cooking. SARATOGA POTATOES. | Slice some raw potatoes very thin, put the slices in icewater over night, drain off the water, and lay them evenly between linen cloths; press until they are dry; have the kettle of boiling lard ready for use ; drop in the potatoes, a few at a time, and with a skimmer take them out before they are browned too much. They will be crisp, and are excellent. | POTATO SALAD. Boil one quart of small potatoes; peel them; cut up one quarter pound of smoked ham into very small dice ; fry them brown; then pour two tablespoonfuls salad oil, half a cup of very sour vinegar and a cup of water into the pan, and heat this all together; put into a bowl, cut up a small onion and throw in a handful of salt ; cut the potatoes in very thin slices; have the salad ready half an hour before you wish to use it. . “TOSSED POTATOES. Boil some potatoes in their skins; peel them and cut into small pieces. ‘Toss them over the fire in a mixture of cream, butter rolled in flour, pepper and salt, till they are hot, and well covered with the sauce. FRICASSEED POTATOES. Pare and slice half an inch in thickness, the required quantity of potatoes; put them into a saucepan, pour over them cold water enough to half cover them, close the saucepan tightly, and let them cook fifteen minutes ; drain off every drop of water, have ready one half pint of cream, a piece of butter the size of an egg, a teaspoonful of chopped parsley, and some salt; pour this over the potatoes, shake them around and serve up. SCALLOPED POTATOES. Two cups of mashed potatoes, two tablespoonfuls of cream, one tablespoonful butter; salt and pepper to taste. Stir the potatoes, butter and cream together, adding one raw ego. If the potatoes seem too moist, beat in a few fine bread crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. SWEET POTATOES.