The household cook book

BOILED POTATOES — Put into the chafing dish thinly sliced potatoes, add enough boiling water to cover them, add a little salt, and boil till done. Time, about 20 minutes. Then drain, season with butter and salt and serve. Watch them while cooking and do not let them stick to the bottom of the pan. For Creamed Potatoes (1) boil as above, then drain and add milk or cream, bring it to a boil, add seasoning to taste and serve. Or (2) in the blazer melt 4 teaspoons butter and add 1 cup milk; when warm put in cold boiled potatoes, cut into dice, and cook till heated through; then stir in 2 teaspoons flour mixed with a little cold milk; as soon as it thickens add pepper and salt to season, and serve. Use both pans, with hot water in the lower one. LYONNAISE POTATOES— In the blazer melt 4 teaspoons butter or dripping; when hot fry in it a small onion, sliced thin; then add cold boiled potatoes, also sliced, and fry them. Leave out the onions if they are not liked. Sprinkle on finely minced parsley before serving, if convenient. FRIED POTATOES.— In the chafing dish melt 4 teaspoons butter or chicken fat; when bubbling hot put in thinly sliced new potatoes, cook to a light brown, and serve. FRIED SWEET POTATOES.— In the blazer melt 2 tablespoons butter; when hot put in thin slices of cold boiled sweet potatoes; turn often and cook till thoroughly heated through. Season to taste and serve. DEVILED TOMATOES— Cream 2 tablespoons butter, add 1 teaspoon powdered sugar, 1 teaspoon mustard, 1 saltspoon salt, and \ saltspoon pepper. Mash the yolk of 1 hard boiled egg, add 1 raw egg beaten slightly, and 1| tablespoons hot vinegar; cook until it thickens. Remove the skins from 3 tomatoes, cut them into thick slices, season with salt and pepper, dredge with flour and fry in but- ter. Pour the sauce over the tomatoes and serve. Firm canned tomatoes can be used if more convenient. FRIED TOMATOES.— Excellent with cold meat. Into the chafing dish put 4 teaspoons butter; when melted put in thick slices of raw tomatoes and cook till tender, turning frequently; season with salt and pepper and serve. CREAMED TOMATOES.— Fry and season 6 raw tomatoes as above directed; when tender, stir in 1 cup rich milk or cream in which two heaping teaspoons of flour have been stirred; cook until it thickens, stirring constantly. Serve at once. CHEESE AND PANCAKES. CHEESE FONDU — In the blazer melt 2 teaspoons butter; then add ^ pint milk, 1 pint grated cheese, | pint fresh bread crumbs, | teasxDoon of salt, a little pepper and a pinch of soda; cook till smooth. Time, about 5 or 6 minutes. Then stir in slowly 2 beaten eggs, cook 2 or 3 minutes and serve. Use both pans, with hot water in the lower one. Have everything ready before beginning to cook them. CHEESE WITH EGGS— Beat 5 eggs light, add 5 heaping teaspoons of very dry, grated cheese, ^ teaspoon salt and a pinch of cayenne. Melt 1 tablespoon butter in the t3lazer, add the egg mixture and cook till thick, stirring constantly. Pour it on toast or crackers and serve.