Vegetarian Cook Book

Pare and boil or steam six or eight large potatoes. If boiled, drain when tender, and let set in the kettle for a few minutes, keeping them covered, shaking the kettle occasionally to prevent scorching. Mash with a wire potato masher, or if convenient, press through a colander; add salt, a lump of butter, and sufficient hot milk to moisten thoroughly. Whip with the batter whip, or wooden spoon, until light and fluffy. Heap up on a plate, press a lump of butter into the top, and send to the table hot. POTATO PUFFS Potatoes, prepared as for mashed potatoes, 2 cups. Cream or milk, I/2 cup. Butter, melted, 2 tablespoons. Eggs, yolks and whites beaten separately, 2. Salt. Mix and beat up thoroughly, folding in the beaten whites last. Make into balls, put into greased pans, brush with beaten egg, and bake a light brown. SCALLOPED POTATOES NO. 1 Potatoes, medium size, 6. Milk sufficient to cover, mixed with tablespoon of flour. Crumbs. Butter. Salt. Cut the potatoes into even slices, put in a baking pan, and sprinkle with a little salt and a few small pieces of butter. Pour the milk and flour mixture over, and add a layer of crumbs. Cover, and bake till the potatoes are tender. Remove the cover, and brown lightly. SCALLOPED POTATOES NO. 2 Potatoes, cold, boiled, sliced. Thin cream sauce. Place in alternate layers in a pan, and sprinkle the top with ground bread crumbs. Bake until brown. NEW POTATOES AND CREAM New potatoes. Cream. Salt. Butter. Parsley. Scrape the potatoes, and drop into boiling water, and boil briskly till done, but no more. Press against, the side of the kettle with a fork; if done, they will yield to gentle pressure. In a saucepan have ready some butter and cream, hot but not boiling, a little green parsley, and salt. Drain the potatoes, add the mixture, put over hot water a minute or two, and serve. POTATOES A LA CEEME Potatoes, cold, boiled, 2 cups. Parsley, finely chopped. Flour. Milk. Butter, 1 tablespoon. Salt. Heat the milk, and add flour thickening and butter. Stir until smooth and thick. Salt, and add the potatoes, sliced, and a very little finely chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish, and serve. POTATOES A LA DELMONICO Cut the potatoes with a vegetable cutter into small balls about the size of marbles. Put them into stew-pan with plenty of butter and a good sprinkling of salt. Keep the stew-pan covered, and shake occasionally, until they are quite done, which will be in about an hour. POTATOES AU GRATIN Place in a greased granite pan a half-inch layer of mashed potatoes, sprinkle with bread crumbs, and cover with a layer of cottage cheese; sprinkle again with bread crumbs, cover with a liberal portion of thick cream, and bake until well browned. A good method of using up cold mashed potatoes, is to place them in a pan as directed above, cover with bread crumbs and cream, and bake until well set. STUFFED POTATOES