Left-overs made palatable

As to sweet potatoes, a Southern cook will tell you they are better warmed up than freshly cooked. They may be put through the potato ricer and converted into croquettes, or a pudding or pie. They may be glazed with sugar and butter, warmed in cream or make an excellent souffle. Another way is to cut them in thick slices, dip in flour, egg and crumbs and fry in deep fat, or slice them into a regular fritter batter and fry. DELMONICO POTATOES 5 cold potatoes 1 tablespoon butter 1 tablespoon flour 1 cup milk £ teaspoon salt Dust pepper i cup grated cheese Cut the potatoes into fine dice, make a white sauce from the butter, flour, milk and seasonings, and toss the potatoes lightly into the sauce. Turn into a baking dish, sprinkle the top thickly with grated cheese and bake till it is light brown. POTATO CAKES 2 cups finely chopped cold potatoes 2 tablespoons cream 1 egg Pepper and salt Mix the potatoes thoroughly with the seasonings, the egg and cream. Drop by spoonfuls in hot fat in a spider. 64 Left-Overs STEWED POTATOES Cut cold potatoes in neat small slices. Scald one cup of milk, one tablespoon butter and seasoning of salt and pepper. Add the potato. Let it boil up and serve very hot. LYONNAISE POTATOES 1 onion 2 tablespoons butter 5 cold potatoes Pepper and salt Chop the onion and fry for five minutes in the butter. Into this put five potatoes cut into dice, season with pepper and salt. Serve when brown and crisp. BROWNED POTATO Boil a pint or two of the tiny potatoes left in a barrel and let them cool. Skin and saute in two tablespoons of clarified butter. Pepper and salt while in the spider. When well browned, put in a heated vegetable dish and sprinkle with chopped parsley. CREAMED POTATOES 2 cups cold boiled potatoes 1 J cups white sauce Cut the potatoes into fine slices, and heat in the white sauce. CHARTREUSE POTATOES 3 cups cold boiled potatoes Pepper and salt £ teaspoon onion juice £ cup bread flour i teaspoon salt $ cup milk 1 egg Mix the flour, salt and pepper. Add the milk gradually and the well-beaten egg. Cut the potatoes into Made Palatable 65 one-fourth inch slices. Sprinkle with salt, pepper and the onion juice. Put together in pairs. Dip into the batter. Fry in deep fat and drain. POTATOES WITH HARD-BOILED EGGS 8 cold boiled potatoes 6 hard-boiled eggs Pepper and salt 2 cups thin white sauce i cup buttered cracker crumbs Cut the potatoes and eggs into slices one-fourth inch thick. Put a layer of potatoes in a buttered baking dish. Sprinkle with pepper and salt. Cover with a layer of eggs cut in slices, then a layer of potatoes. Pour over it the white sauce. Cover with crumbs and bake until brown. WHIPPED POTATO If you have two cups of cold mashed or riced potato, put a tablespoon of butter and four tablespoons of milk or cream in the double boiler, then add the potato. In ten minutes it will be hot. Beat with a silver fork till light and fluffy. Serve as ordinary mashed potato or use it as a border for any dish. It tastes exactly like newly-cooked potato. DUCHESSE POTATOES 2 cups cold mashed potatoes 1 egg 2 tablespoons cream Beat the yolk of the egg till very thick and add the cream to it, work into the potatoes. Shape in small pyramids. Rest each one on the broad end in a buttered tin. Beat the white of the egg slightly; add to it a teaspoon of milk and brush each cone with the mixture. Bake till golden brown. Serve on a hot platter, garnished with parsley. 66 Left-Overs POTATO OMELET 2 cups cold mashed potato \ cup cream 3 eggs Salt and pepper i tablespoon butter