4. Creamed Potatoes. — Put one tablespoon- ful butter in a frying pan and when it bubbles add one tablespoonful flour. Add one cup hot milk, writh salt to taste. Add one pint cold boiled potatoes✪ Creamed Potatoes cut into small dice. Cook until thoroughly hot. 5. Mother's Milk Potatoes. — Put one cup- ful of boiled, new potatoes, cut in small bits, into a saucepan with one tablesponful of but- ter, salt to" taste and add one-quarter cup of milk. Stir to prevent burning and when thor- oughly heated serve at once. v THE PHYSICAL CULTURE COOK BOOK. 51 6. Scalloped Potatoes. — Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk. Put bits of butter on top and bake in a quick oven 45 to 50 minutes. 7. Sacked Potatoes. — Select for baking po- tatoes as near of a size as possible. Cut' off each end. When baked, scoop out the inside with a spoon, being careful not' to break the skins. Add to the potato, butter, salt, and suf- ficient hot milk to make quite soft. Beat1 till very light and smooth. Fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. 8. Potatoes Roasted with Beef.— Pare the potatoes and place in the pan with the meat, basting when you do the beef. They will be nicely browned and mealy when the meat is done. It is better to place the potatoes on a grating so as not to become saturated with the fat in the bottom of the pan. 9. Potato Croquettes. — Season cold mashed potatoes with salt and pepper and beat to a cream with one tablespoonful melted butter 52 THE PHYSICAL CULTURE COOK BOOK. and one egg. Form into small balls. Dip in egg and bread crumbs and fry in boiling fat or oil, or brown in a very hot oven. 10. Potato Puff. — To two cupfuls cold lashed potatoes add two tablespoonfuls melt- d butter and beat to a cream. Then add one up milk, salt to taste, two eggs. "Reat well and rown in a hot oven. i 11. Delmonico Potatoes. — Chop fine suffi- cient cold boiled potatoes to make one pint. Put one tablespoonful of butter✪ Mother's Milk Potatoes and one of flour into a pan ; add a half pint of milk, a half teaspoonful of salt. When boiling mix this with the potatoes. Turn into a small baking dish; sprinkle over the top two tablespoonfuls of parmesan cheese, and bake in a quick oven until a light brown. 12. Saratoga Potatoes. — Peel and slice very thin six large potatoes✪ Saratoga Potatoes, lay them in ice water one hour, and thoroughly dry them with a clean towel. Drop each slice separately in a kettle of boiling oil, fry until crisp and brown. Take out with wire spoon, drain and sprinkle with salt while hot. 13. Hashed Brown Potatoes. — F i n e 1 y chop three good-sized cold boiled potatoes and THE PHYSICAL CULTURE COOK BOOK. 53 season with salt. In a frying paa melt one tablespoonful of butter✪ Hashed Brown Potatoes. Turn in the potatoes and press them down over the bottom of the pan. Place the pan where they will cook slowly, turning it round from time to time that they may brown evenly. Do not stir them. They should be well crusted on the bottom in about twenty minutes. Roll carefully like an omelet and turn out on a hot dish.

AI-modernized reading of the original text

4. Creamed Potatoes. — Put one tablespoonful butter in a frying pan and when it bubbles add one tablespoonful flour. Add one cup hot milk, writh salt to taste. Add one pint cold boiled potatoes cut into small dice. Cook until thoroughly hot. 5. Mother's Milk Potatoes. — Put one cupful of boiled, new potatoes, cut in small bits, into a saucepan with one tablesponful of butter, salt to taste and add one-quarter cup of milk. Stir to prevent burning and when thoroughly heated serve at once. 6. Scalloped Potatoes. — Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk. Put bits of butter on top and bake in a quick oven 45 to 50 minutes. 7. Sacked Potatoes. — Select for baking potatoes as near of a size as possible. Cut off each end. When baked, scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, salt, and sufficient hot milk to make quite soft. Beat till very light and smooth. Fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. 8. Potatoes Roasted with Beef.— Pare the potatoes and place in the pan with the meat, basting when you do the beef. They will be nicely browned and mealy when the meat is done. It is better to place the potatoes on a grating so as not to become saturated with the fat in the bottom of the pan. 9. Potato Croquettes. — Season cold mashed potatoes with salt and pepper and beat to a cream with one tablespoonful melted butter and one egg. Form into small balls. Dip in egg and bread crumbs and fry in boiling fat or oil, or brown in a very hot oven. 10. Potato Puff. — To two cupfuls cold lashed potatoes add two tablespoonfuls melted butter and beat to a cream. Then add one cup milk, salt to taste, two eggs. Beat well and brown in a hot oven. 11. Delmonico Potatoes. — Chop fine sufficient cold boiled potatoes to make one pint. Put one tablespoonful of butter and one of flour into a pan ; add a half pint of milk, a half teaspoonful of salt. When boiling mix this with the potatoes. Turn into a small baking dish; sprinkle over the top two tablespoonfuls of parmesan cheese, and bake in a quick oven until a light brown. 12. Saratoga Potatoes. — Peel and slice very thin six large potatoes, lay them in ice water one hour, and thoroughly dry them with a clean towel. Drop each slice separately in a kettle of boiling oil, fry until crisp and brown. Take out with wire spoon, drain and sprinkle with salt while hot. 13. Hashed Brown Potatoes. — Finely chop three good-sized cold boiled potatoes and season with salt. In a frying paa melt one tablespoonful of butter. Turn in the potatoes and press them down over the bottom of the pan. Place the pan where they will cook slowly, turning it round from time to time that they may brown evenly. Do not stir them. They should be well crusted on the bottom in about twenty minutes. Roll carefully like an omelet and turn out on a hot dish.

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Creamed PotatoesDelmonico PotatoesMother's Milk PotatoesScalloped PotatoesPotato CroquettesDelmonico PotatoesSaratoga PotatoesHashed Brown Potatoes

Physical culture cook book