The Worcester domestic science school's one year course laboratory cook book

Wash and pare enough potatoes to make a pint. Chop quite fine and soak 10 min. in cold water. Drain, put 2 T. butter or bacon fat in a frying-pan, add potatoes, sprinkle with salt and pepper, add 1 T. vinegar, cover closely and cook on the back of the stove until ten- der. Bring forward and let them brown; then fold over, turn out and serve. LABORATORY COOK BOOK. 75 GERMAN POTATOES. Pare potatoes, cut in V^-im-h cubes, saute in frying pan with a small amount of fat. Season. SOUTHERN HASH. Six raw potatoes 1 C. stock 1 small onion 2 C. meat, chopped 2 or 3 green peppers 1 tomato Chop potatoes very fine, also peppers and onion. Melt 4 T. but- ter in frying pan, add vegetables with stock and cook till potatoes are tender. Keep covered and stir often to prevent sticking. When po- tatoes are done add meat. Season well. POTATO CUPS. Hot mashed potato Vegetables Shape potatoes to form cups. Fill centre with vegetables cut very fine. Season; serve a garnish and vegetable. BAKED STUFFED TOMATOES. Cut a thin slice from top of large smooth tomatoes. Remove pulp and mix pulp with equal quantities of celery and bread crumbs. Season. Fill tomatoes with mixture, sprinkle buttered crumbs on top. Bake in pan with 14-inch water until crumbs are brown. BOILED DINNER. 4 lbs. corn beef 1 turnip 3 beets 1 cabbage 2 carrots 1 squash potatoes Wipe meat and plunge in boiling water. Let simmer till tender. Cook beets in boiling water about 4 hours. Beets may be cooked the day before, then sliced and put in vinegar. Bake the squash sep- arately about 1 hr. Wash carrots and turnip and cabbage, put in meat liquor. Carrots require about 2 hrs., turnip 2 hrs., cabbage iy2 hrs., and potatoes are pared and cooked about % hr. Place meat in center of platter; place sliced carrots and turnip around meat. Serve other vegetables separately. SPICED BEETS. 1 qt. cooked beets \\ t. mustard seed 2 cups vinegar G cloves 34 cup sugar y± t. salt 2 in. piece cinnamon dash cayenne Heat vinegar, add sugar, and other spices. Cook until mixture is reduced to 1-3. Add beets, cook 20 min. Serve hot or cold. 76 THE WORCESTER DOMESTIC SCIENCE SCHOOL. ASPARAGUS TIPS IN CROUSTADES. Clean asparagus, tie in bunches, place in pan with boiling water. Cook until tips are tender. Remove tips and reserve liquor and tough stalks for soup. Make 1 C. white sauce, add asparagus tips, cut in small pieces; serve in croustades. CROUSTADES. Cut stale bread into squares or circles, remove centres, leaving cases. Brush over with butter and brown in oven. ESCALLOPED TOMATOES. Remove skins from tomatoes, cut in half, cook until soft, season. Cover the bottom of buttered baking dish with crumbs, cover with tomato, put on another layer of crumbs, then tomato, sprinkle top with crumbs. Bake until crumbs are brown. TOMATO ASPIC JELLY. 1 C. tomato 1 stick celery % box gelatine (Cox) 1 bay leaf 1 small onion 2 cloves Cook all ingredients except vinegar and gelatine 10 min., add 2 T. vinegar and gelatine which has been soaked in cold water. Stir until dissolved. Strain and pour into moulds. Serve with mayon- naise dressing on lettuce leaves. BAKED BANANAS.