The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

into a dish that can be set on the table, well buttered, smooth the top or pile it in a rocky form and brush over with the yolk. Set in hot oven till brown. Potato Puffs. 2 cups mashed potatoes 2 eggs beaten separate 2 tablespoons butter ^ cup cream Salt and pepper Make in puffs large enough for each person; bake in oven till brown. Brown Potatoes with Roast Beef. Peel and put in cold salt water for an hour, then put into boiling water (salt it) and cook fifteen minutes; take out and drain, then put in dripjping-pan with the roast beef on the frame. When you baste the meat every ten minutes throw the gravy on the potatoes also. Lyonnaise Potatoes. Put one tablespoonful of butter in your spider, slice one good-sized onion, stir and cook in butter till done; add one tablespoon of parsley chopped fine for one pint of cold boiled potatoes cut into dice; salt and pepper to taste. Fry and stir gently till the potatoes are a nice light brown. Put in a hot covered dish. Another Lyonnaise Potato. To a pint of thin sliced cold boiled potatoes put a chopped onion cooked in one tablespoon of butter, one half pint of milk, with pepper and salt; cover and stew fifteen minutes. Wet a half teaspoon of 'corn starch in cold milk and stir in a spoon of minced parsley. Can add more milk and butter if liked. 1 14 The Queen Cook Book New Potatoes 4 la Cream Wash new potatoes and scrape off the skin; put them in boiling water, a little salt; as soon as tender take up and cut into four pieces. While these are boiling put some new milk or cream, say half pint for a pint of potatoes, a piece of butter the size of a small egg and salt. Mix an even tablespoon of flour with cold milk, stir into cream, boil enough to cook the flour and pour over the potatoes. Small Potatoes Creamed or Hashed. Chop cold boiled potatoes, put a spoon of butter in spider, put in the potatoes, salt, enough sweet milk and cream to nearly cover them; wet a spoon of flour with cold milk and stir in. Anything warmed over needs enough cooking to give it a flavor, that merely being warmed can not give it. Saratoga Potatoes. Wash and peel the potatoes and cut them in very thin slices, either with a knife or a slaw cutter; lay them in cold water for a time, then drain them in a dish, and put them on a dry cloth, patting the top with another dry cloth. Have in your spider hot fat as for fried cakes. When ready to put some in the fat, have it boiling hot and remove it to back of stove till they are in, so as to avoid its running over. Put in only a few at a time or they will stick together. Have ready a piece of cheese-cloth thrown over a colander, when light brown skim them into the cloth and drain; sprinkle salt on both sides, and set in the heater till all are done; going through the same process till all are cooked. Serve hot. What is left can be heated over the next day The Queen Cook Book 115 Potato Croquettes. To one quart of hot mashed potatoes, add one-half cup of hot milk, two generous tablespoons of butter, one teaspoon of salt, well beaten in. Beat the whites of two eggs stiff and stir in. Form into croquettes (if you wish to fry them in spider flatten them, if in hot fat, do not) roll them in the yolks of the eggs and then in cracker crumbs, lay in a croquette basket and immerse in boiling hot fat till brown. Potato Salad. One pint of cold boiled potatoes cut into dice, two hard boiled eggs cut fine, one teaspoon of finely minced cold onion and one tablespoon of chopped parsley; mix well together. For dressing, stir into three tablespoons of butter gradually three tablespoons of vinegar; one saltspoon salt, and half spoon pepper. Mix well. Keep dressing in cold place. Baked Sweet Potatoes.