The National home cook book

SW cone erin came 16 230y WBS 2 e315 Re an : POTATO POTPIE—Make dough for baking powder biscuit, roll thin, cut in small squares, slice potatoes, put one layer dough, then one layer potatoes, etc. Small piece of butter here and there Cover pie with boiling water and boil 30 minutes. Leave room in kettle to raise. Salt and “pepper to suit. sie Te one A ee POTATO SCONES—One and one-half cups of mashed po- — atoes, two cups of flour, a little salt, two tablespoons of melted butter, two teaspoons of baking powder and one cup of milk. Put melted butter into mashed potatoes, then add milk and lastly baking powder in flour.’ Mix into a stiff — dough, roll out and cut biscuit one-half inch thick. Bake in — quick oven. 20 minutes, ae BS os, POTATOES (Silverthorne)—Remove thin skin from bak- ~ ed potatoes. Put cream or milk with some butter, salt and — pepper in double boiler. When boiling add the potatoes chopped and cook three-fourths of an hour. as Be ta SWEET POTATOES WITH CARAMEL—Boil the pota- — oes with the skins on until tender. Drain and peel. Place — them in a baking dish and sprinkle one-half cup of brown sugar, a lump of butter and a pinch of salt over them. Also ~ add a little water. Place in the oven and baste frequently — until they are baked brown. These are delicious. hy ae SWEET. POTATO CROQUETTES—Boil the sweet potatoes, peel and mash while hot. Beat into one quart one - heaping tablespoonful of butter, a high seasoning of salt — and pepper, and one well beaten egg. Let stand until cool — enough to handle, then form in small croquettes of any de- ‘sired shape. Dip each into slightly beaten egg, roll in fine dry bread crumbs, and fry brown in deep, smoking-hot fat. Drain for a moment on unglazed paper before sending tothe ~ -tabdle. : us OBS - SWEET POTATOES AND NUTS—Mix two cups chopped hot sweet potatoes and one cup chopped nut meats, stir in one-half cup of melted butter and a beaten egg. Season with one-half teaspoon salt, press into square mold, when cold cut ~ into slices, dip in egg and bread crumbs and fry. a eee RICE—Wash in cold water until water looks clear, cook quickly for about 15 minutes; don’t stir, shake; drain, placeon ~ back of stove in a covered saucepan to steam. The grains | crack open very nicely. Eat with milk and sugar or cream. — _ RICE WITH BACON—Boil 1½ cups rice until tender and dry. Take four slices of fat bacon, slice into small pieces, — ‘fry until crisp, pour over rice. Add one pint of tomatoes _ boiling hot (can be strained if object to seeds). Add pepper ~— and salt to taste, and dash of cayenne pepper. Let simmer — five minutes before serving. Will serve six persons. a ' SAUERKRAUT (Baked)—Place kraut in granite basin, — cover over with fresh pork sparerib; salt and pepper meat, — cover kraut (not meat), over with water, bake three hours. — This is delicious and you will not have any odor in the © house, as when boiling kraut. yf eee uM - SQUASH (Fried)—Cut Hubbard squash in halves, put in oven, bake until it is soft enough to stick a fork into nicely. - “Take out, let it get cold; scrape it out of shell, put it into ‘a frying pan of hot butter and let it brown. Salt and pep- ~— per to taste. Take the squash out in as large pieces as you can in strips. : ee peta 7