dinner
Potato and Cauliflower Pie
From The Cook County cook book, 1912
Serves 9
A vegetarian pie option.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 285. The excerpt below is the record exactly as published.
1 tablespoon of butter, oil, or p(5rk dripping into a dripping-pan, and heat slightly. Pare 6 me- dium-sized potatoes, and cut them in small pieces. Almost cover them with milk, and add pepper and salt to taste. Put on lid, and bake in oven^till tender. Remove lid till milk is absorbed, and potatoes are slightly browned on top. — Mrs. Victor R. O'Shea, 523 N. Harding Ave., Chicago, 111. MOTHER'S POTATO PATTIES.— Take mashed potatoes left over and wet with a little sweet milk; make into patties and dip' into flour. Season with salt and pepper. Fry with strips of bacon. — Ellen Johnson, 6657 Carpenter St., Chicago, 111. COOK COUNTY COOK BOOK 415 POTATO PIE. — Take a baking-tin or a dish about 3 inches deep for a pie for 9 people. Slice one or two small onions, take a layer of sliced raw potatoes, and any cold meat, or small pieces of fresh pork. Then fill up with potatoes, and onion, pepper and salt to taste. Cover with water, not quite full, put on the stove to boil with cover on. When potatoes are soft, cover with a nice biscuit crust, and brown in the oven. — Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. POTATO AND CAULIFLOWER PIE.— Cook the cauliflow- er. Drain and pour over it the white sauce. Divide into small pieces, and place in a pie-dish. Sprinkle the cheese over, and then add lentil cauce. Rub the potatoes through a sieve. Melt 1 table- spoon of butter in a saucepan; add a little milk, potatoes and sea- soning
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