War cook book

Remove the skin from boiled potatoes and cut in slices y^ inch thick. Arrange the sliced potatoes in layers in a buttered baking dish, covering each layer with white sauce. Sprinkle the top with buttered crumbs, and bake for about twenty minutes. Variations: Add in layers — Hard-cooked eggs, sliced Grated cheese Fish, beef, etc. SCALLOPED POTATOES. Wash, pare and cut 4 potatoes in ^ slices. Put in a layer in buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with ^ tablespoon oleomargarine ; repeat. Add hot milk until it may be seen through to the top layer. Bake 1^ hours or until potato is soft. Slices of bacon ends or freshened salt pork may be added to top of potato if the amount of butter is lessened. Variations — Cut cooked potatoes in dice of uniform size ; season with salt, pepper, butter. Sprinkle with chopped parsley. Cut cooked potatoes into cubes or slices. Add white sauce. Cheese may be added to this white sauce. Put creamed potatoes into a buttered baking dish. Cover the top with buttered bread crumbs. Bake until brown. Arrange alternate layers of creamed potatoes and grated cheese in a buttered baking dish. Cover the top of the dish. BELGIAN BAKED POTATOES. Wash, pare and cut in pieces as for French fried potatoes. Lay potatoes on an oiled pan, season with salt and pepper and bake in a fairly hot oven until puffed, golden brown and mealy. POTATOES A LA GOLDENROD. Cut 2 cups boiled potatoes into cubes. Separate yolks from whites of four hard boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer. Add potato. Add white sauce. Serve on toast if desired. SWEET POTATOES AND APPLES. Boil sweet potatoes as directed ; slice the long way of the potato. Make alternate layers of sliced apples and sweet potatoes, sprinkling 2 tablespoons of brown sugar and 1 teaspoon butter; cut in small pieces on each layer. Pour over this, when the pan is filled, ^ cup water, and bake until apples are done, and the top is a delicate brown. CORN FRITTERS. 1 can corn 2 eggs 1 cup flour yi teaspoon paprika 2 teaspoons salt 1 teaspoon baking powder Chop corn and add to dry ingredients mixed and sifted, then add q^^ yolks well-beaten and fold in the whites, beaten stiff. Saute in lard substitute and drain on paper. MASHED BEANS. 1 cup dried beans 2 tablespoons chopped onion 1 tablespoon chopped parsley 1 tablespoon fat Yz teaspoon salt Yz teaspoon pepper Pick over beans and wash them; then soak over night. Cook in water soaked until tender. Drain, mash beans. Add seasonings and chopped parsley. Brown onion, finely chopped, in fat. Add to mashed beans. Heat and serve. The mashed beans may be cooled, the onion added raw, and the dish served with French dressing as a salad. STUFFED TOMATO. Cut a slice from end of medium tomato. Remove seeds. Stuff with 1 cup boiled rice cut fine, 1 cup grated cheese, 1 tablespoon melted oleomargarine, paprika, sprinkled with bread crumbs and bake. NUT SURPRISE. Parboil six medium onions in salt water. Hollow out centers of onions, chop centers and mix with one cup of ground nuts, one-half cup bread crumbs, and one-half cup standard cream sauce. Fill onions with this mixture, cover with buttered bread crumbs and let brown in oven. STUFT^ED CABBAGE. 1 small head of cabbage 1 cup stock