Potatoes With Cheese

Ingredients

• 6 potatoes
• pinch salt
• 2 tbsp butter
• dash cayenne
• 2 tbsp flour
• 2 cups milk

Method

1. 1

   Boil potatoes until tender, then mash.

2. 2

   Mix with butter, flour, milk, and seasonings.

3. 3

   Place in a baking dish and top with cheese.

4. 4

   Bake until golden.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 15. The excerpt below is the record exactly as published.

t potatoes o tablespoons butter 1 cup syrup from canned peaches Boil potatoes until nearly tender. Tee! and slice length- wise. Lay in shallow pan, preferably glass or earthenware, pour over them the juice, add dots of butter, and bake thirty minutes in moderate oven. Raise the heat to brown, or brown under broiler flame. — Mrs. Earl C. Rice. Sweet Potatoes and Prunes Boil >weet potatoes until soft, mash, season and stir in one beaten egg. Cool and form into balls. Put stoned cooked prunes inside of ball and roll in egg and corn meal. Fry in fat until brown. — Mrs. A. M. Roulette. Scalloped Apples 3 lbs Bell flower apples 1 cup su^ar 2 tbsp water 3 strips bacon Peel apples and cut in eighths. Mix with sugar and put in baking dish. Sprinkle the water over them and lav strips of bacon over top. Have oven hot at first and turn low for remainder of bak- ing. Bake 1 hour or until apples are transparent. These are very tasty with baked ham. Will serve six — Mrs. C. Angus Smith, Jr. Apple Fritters 2 medium sized apples Powdered sugar Batter. 1 1-3 cups flour V\ tsp salt 2 tsp baking powder 1 egg 2-3 cups milk- Mix and sift dry ingredients. Add milk graduallv and egg well beaten. Fry in deep fat —Mrs. Fred Jarboe. —37— Vegetables Thursday Club Delicacies Potato Surprise Six medium sized potatoes baken until done. Remove from oven, split and remove potato from shell. Add V/z ta- blespoons finely chopped onion, 1 cup Tillomook cheese (grated), 2 tablespoons chopped parsley, 3 slices finely chop- ped bacon (that has been partially fried to remove some of the fat), 2 tablespoons butter, salt and pepper. Mix all ingredients together and fill empty potato cases. Put ]/2 slice bacon on top of each and replace in hot oven for 10 or 15 minutes. — Mrs. H. L. Frisbic. String Beans (European Style) Boil one pound of string beans in salt water until tender. Drain off water. Mince one medium sized onion and put with beans. Cut into very small pieces, 3 slices of bacon and fry in pan. When bacon is crisp add two tbspful vinegar. Add the hot bacon, grease and vinegar to the beans and onions and serve. — Mrs. IV. H. Frey. Carrots, Southern Style 1 bunch carrots, cut fine 6 slices finely chopped raw 2 onions, cut fine bacon Boil slowly 1 hour. Serve in their own liquor. — Mrs. James Taylor. Spanish Rice 1 Vi cups rice 1 large onion 4 cups meat stock J/2 knuckle earlic salt, pepper (optional) 1 can tomatoes cheese Wash and thoroughly dry rice Fry onion and garlic in pan; add rice and fry until golden brown. Remove erarlic ; add tomatoes, sab and pepper. When mixture is heated through, pour into kettle of boiling meat stock. (Left over bits of meat may be added if on hand.) Cook fifteen minutes or until rice is nearly done. Place in casserole and cover top with grated cheese. Bake in oven few minutes. — Mrs. Donald McLcish. —38— Thursday Club Delicacies Vegetables Sauerkraut With Apples 1 large can sauerkraut 1 large onion 2 large apples 1 heap'ng tbsp flour 6 slices of bacon Cover kraut with water and put on to cook with the quar- tered apples. Allow to cook for one hour. Chop bacon fine and put unions through the grinder. Cook bacon with onions, being careful not to burn, add flour and liquor from kraut ; stir io prevent lumps. Pour all over the kraut and allow to simmer for about twenty minutes. Serve with wild duck or turkey. — Mrs. Charles E. Shallenbcrgcr. Rice, Southern Style l}/2 cups of rice, bod until done; butter baking dish well, layer of rice, slice pimento and cheese, little butter and salt ; make two layers, cover with milk and bake slowly l1/^ nr 2 hours in a covered casserole. Remove cover and brown. — Mrs. Robert T. Confers. Escalloped Eggplant Pare an eggplant and cut in two-thirds inch cubes. Cook in a small quantity of boiling water until soft, then drain. Cook 2 tbsp butter with l/2 onion (finely chopped) until yellow; add K tbsp finely chopped parsley and eggplant. Turn into a buttered baking dish; cover with buttered crumbs and bake until crumbs are brown. — Mrs. James M. Taylor. Boston Baked Beans 1 lb pink beans 1 tspn salt 2 tablespoons molasses y? lb fat salt pork Soak beans overnight. In morning cook until soft, not mushy ; add pinch soda to boiling beans. Drain beans, but keep liquid. Put in bean pot and add molasses and salt pork, and cover with liquid beans were boiled in. Bake 2 or 3 hours in slow oven, adding bean liquor as needed. — Mrs. Lloyd A. Kennell —39— Vegetables Thursday Club Delicacies Potatoes With Cheese 6 po atoes pinch salt 2 tbsp butter dash cayenne 2 tbsp flour 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.