Left-overs made palatable

Put the potatoes in a double boiler, add the cream, the well-beaten eggs and salt and pepper. Stir lightly with a fork till hot. Melt the butter in a spider, put in the potatoes and let them cook slowly till brown on the under side. Cut and fold as if it were an omelet. Set it under the flame in a gas stove oven or before a hot fire for a few minutes to brown on top, then slip on a hot platter. POTATO CROQUETTES 2 cups cold mashed potatoes I tablespoon butter \ cup cream Whites 2 eggs Salt and pepper Grating nutmeg Warm the potatoes, add the butter, cream, eggs well beaten, salt and pepper to taste and a slight grating of nutmeg. Let the mixture cool and then shape, roll in egg and cracker crumbs and fry. — Mrs. Frank Stewart. POTATO CAKES Take cold mashed potatoes, moisten with a little cream and work in sufficient flour, in which baking powder is mixed, to make a firm dough, adding a pinch of salt. Roll out the potato paste, thinly sprinkle with dry flour or a beaten egg f cut into rounds, and bake on a hot griddle for ten minutes; butter while hot and serve. Made Palatable 67 POTATO AND TOMATO SALAD I cup boiled new potatoes I cup fresh tomatoes I green pepper Cut the potatoes in neat cubes, the tomatoes in quartered slices. Arrange in layers on a nest of lettuce leaves, sprinkle each layer with chopped green pepper, salt, and a mere sprinkle of powdered sugar. Pour over it a French dressing. POTATO SALAD — FRENCH STYLE 12 cold potatoes 4 tablespoons vinegar 6 tablespoons olive oil I tablespoon chopped parsley Pepper and salt J teaspoon onion juice Cut the potatoes in fine slices. Put them in a salad bowl and marinate for two hours with a dressing 68 Left-Overs made of the vinegar, olive oil, pepper, salt and onion juice. Sprinkle with the chopped parsley. POTATO AND BEET SALAD 3 cups cold potatoes i cup cold pickled beets i tablespoon Worcestershire sauce 1 teaspoon onion juice Cut cold boiled potato and pickled beets into neat cubes. Make a dressing from one cup of the red vinegar in which the beets have been pickled, Worcestershire sauce and onion juice. Toss the potato and beets lightly together and pour over them the dressing. GLAZED SWEET POTATOES 6 cold sweet potatoes 2 tablespoons butter 2 tablespoons brown sugar Pepper and salt Pare the potatoes and cut in two lengthwise, dusting with pepper and salt. Melt the butter and sugar together, dip the slices of potatoes in this. Arrange in a baking pan and bake till they are a rich brown. SWEET POTATOES — CUBAN STYLE 8 cold sweet potatoes $ cup water • I cup brown sugar I teaspoon butter Dash cinnamon Pare cold sweet potatoes that have been boiled or baked. Put them in a sirup made from the water, sugar, butter and a dust of cinnamon. Bake until the potatoes are covered with a fine brown glaze. Made Palatable 69 SWEET POTATO SALAD 2 cups cold sweet potatoes 1 cup celery 6 olives 1 tablespoon minced parsley Cut the potatoes into small cubes and the celery into inch pieces. Mix and finish with French dressing. Sprinkle with sliced olives and parsley. SWEET POTATOES AU GRATIN ij pints cold sweet potato 2 tablespoons brown sugar 2 tablespoons butter Pepper and salt £ cup buttered crumbs Cut the potatoes into tiny cubes and arrange in a loose layer in the bottom of a buttered baking dish. Sprinkle with pepper, salt, sugar and morsels of butter. Repeat with another layer of potato; on the top put a layer of buttered crumbs. Bake till well browned. 7° Left-Overs Vegetable s Italian Salad Chiffonade Salad Beet and Cabbage Salad Russian Salad Russian Aspic Salad Red Vegetable Salad Cauliflower and Potato Salad Salad of Asparagus Tips Spinach in Molds May Irwin's Pet Salad and Dressing Plain Cabbage Salad Bavarian Salad Macedoine Salad String Bean Salad Baked Bean Salad Pea Salad