The practical cookbook

Potato cases. Cook as for Mashed potatoes (above), using a ricer or strainer to remove lumps. Omit milk and add yolk of I egg. Shape into cases and brown in hot oven. Cases may be filled with creamed meat, fish, or eggs or with scrambled eggs. This mixture may also be shaped into cones or balls and browned. Franconia potatoes. Prepare as for boiling and cook 1 5 min. Drain, sprinkle with salt, pepper, and flour, place in a pan with meat that is being roasted, and cook till potatoes are soft, basting occasionally with the drippings. Creamed potatoes. Prepare potatoes ; make a white sauce of other ingredients and heat potatoes in this. Scalloped potatoes. Make a white sauce of the necessary ingredients, put potatoes into a buttered baking-dish or ramekins, d,:_..l,CjOO^:;Ic pour sauce over them, sprinkle with buttered crumbs (3 tb. melted butter to i c. crumbs), and bake until crumbs are brown, i c. cold cooked meat, fish, or eggs, with or without ^ c. grated cheese, may be combined with the potatoes. Meat should be chopped, fish flaked, and eggs cooked hard and sliced. This makes a nutritious dish for lunch or supper when meat etc. is used. Delmonico potatoes. Add \ c. chopped cheese to the sauce and proceed as for Scalloped potatoes. Chopped potatoes. Season potatoes with salt and pepper ; heat butter in frying-pan and when brown put in the potatoes and stir till well browned. Drippings or pork fat may be used in place of all or part of the butter. Lyonnaise potatoes. Cook like Chopped potatoes, browning I tsp. finely chopped onion in butter before adding potatoes. Potato cakes. Measure cold mashed potatoes and shape into round, slightly flattened cakes. Heat the butter in a fiying-pan, put in the cakes, and when well browned on one side, turn and brown the other. Potato puff. Add the seasonings to cold mashed potato. Beat well, put into a buttered baking-dish, and bake until brown. Sautéed potatoes. Slice the potatoes and sprinkle with the salt and pepper. Dip each slice in the flour and brown on both sides in hot butter. Drippings of any kind may be substituted for the butter. Sweet Potatoes Source. Enlarged roots of sweet-potato plant, grown in warm climates. Food Value. Valuable as a source of both starch and sugar. Cost. Sweet potatoes, 5 to 8 lb., 25^. Baked sweet potatoes. Follow recipe for Bakedpo(atoes{p. 20). Stuffed sweet potatoes. Follow recipe for Stuffed potatoes (p. 20), omitting milk if Sweet potatoes are moist. d,:...l,CjOO^:;Ic Boiled sweet potatoes. Peel after cooking instead of before ; otherwise follow recipe for Boiled potatoes {p. 20). Hashed sweet potatoes. Proceed as for Mashed potatoes {p. 20). Chopped sweet potatoes. Proceed as for Chopped potatoes (p. 21). Glazed sweet potatoes. Cut boiled sweet potatoes into slices and arrange in a buttered baking-dish in layers with brown sugar and butter (^ c, sugar and I tb. butter to 2 medium-sized potatoes). Sprinkle with salt and add enough water to moisten slightly. Bake until golden brown. BREAKFAST CEREALS Source. Seeds of various grains. Food Value. Largely composed of starch ; contain protein also. Cost. Rolled oats, j ^ per lb. 6 c. = 1 lb. Granular cereals, 7 ^ per lb. 2f c. = i lb. Hominy, 4^ per lb. 2 c. = i lb. Com meal, 3^ per lb. 3 c. ^ I lb. Rolled oats . . Granular cereals Montiny . . . Mominy cakes Com-meal mush General Directions. Cook all cereals in a double boiler, looking them over carefully when measuring, and allowing time for a thorough cooking. Add water from time to time if necessary. Cooked cereals may be molded in a moistened bread-pan, sliced when firm, and browned in hot fat. Any cereals may be cooked in a fireless cooker. They should be prepared as above, boiled in one of the containers for 10 min..