The home science cook book

Fill the bag with mashed potato, twist the top tightly, and press the potato through the tube, letting it form little mounds, which, with a slight stretch of the imagination, may be called potato roses. Hold the tube over the spot where the potato is to be, and arrange the roses so there will be a little space between each. • Potato Cakes. Shape cold mashed potato in any small forms, brush over with milk or beaten egg, and brown in the oven. Potato Crust. Mix together one cup of cold mashed potato, one or two tablespoons of melted butter and flour to 160 Home Science Cook Book. make a soft dough, yet stiff enough to roll to cover a meat pie or turn-overs. Put cooked meat and gravy in a dish, cover with the crust, and bake until brown. Broiled Potatoes. Use large potatoes, either white or sweet, which have been boiled, but are not quite done. Pare and cut in thick slices lengthwise, making about four from each potato. Dip in melted butter or meat fat, and broil under gas or over coals until brown and cooked through. Hashed Potatoes. Wash and pare enough potatoes to make a pint. Chop quite fine and soak ten minutes in cold water. Drain, put two tablespoons of butter or bacon fat in a spider, add the potatoes, sprinkle with salt and pepper; add one tablespoon of vinegar, cover closely, and let them cook on the back of the stove until tender. Bring forward and let them brown ; then fold over, turn out, and serve. French Fried Potatoes. Wash and pare and cut lengthwise in slices, then in strips, one-fourth inch through or larger. Soak in cold water for several hours. Wipe dry and fry in deep fat a few at a time until brown. Drain on paper and sprinkle with salt. Potato Marbles. Cut large potatoes into balls, like marbles, with a cutter. Cook slowly in boiling salted water ten minutes, or until tender. Drain and shake carefully Vegetables. 161 'to until dry. Pour over them one tablespoon of melted butter for each cupful, and roll about until all are buttered; sprinkle with salt, pepper, and minced parsley. Smothered Potatoes. In one ounce of butter or beef fat cook one-fourth cup of chopped onion and celery mixed. When beginning to brown add a pint of cold boiled potatoes cut in cubes or slices. Sprinkle with salt and pepper, and add one-half cup of meat gravy or tomato sauce. Cover till well steamed through, uncover to let any surplus moisture evaporate, and serve hot. Lyonnaise Potatoes. Cut one pint of boiled potatoes into dice, or thin slices, and season with salt and pepper. Fry one scant tablespoon of minced onion in one ounce of butter until yellow. Add the potatoes, and stir with a fork until they have absorbed all the butter, being careful not to break them. Sprinkle with chopped parsley, and serve hot. One tablespoon of vinegar heated with the butter gives the potatoes a good flavor. Delmonico Potatoes or an Gratin. One pint of boiled potatoes cut in cubes, one cup of thin white sauce highly seasoned, one-fourth to onehalf cup of chopped or grated cheese. Put in layers in a buttered pudding dish, cover with buttered crumbs. Bake till hot and brown. Potato Puff or Souffle. Press boiled potatoes through a ricer. For each cup add one tablespoon of butter, one-fourth cup of 162 Home Science Cook Book.