POTATO STEW. — A nice way to cook potatoes in a hurry is to peel and cut in medium slices as many as required, then add a few onions, peeled and cut up; pepper and salt and a few bits of butter, and put all in a dish, fill up with water, and either bake in the oven or set on top of the stove, and cover closely. — Mrs. Gabel O'Connell, 2632 ferand Ave., Chicago, 111. STUFFED POTATOES.— Select 6 large potatoes, wash, and put in hot oven, and bake until soft. Take out, and remove one end, and with a spoon take out all the inside, being careful not to break the jacket; mash thoroughly, then add Yz cup chopped ham (any other meat will do), a small piece of butter, 1 teaspoon salt, 1 teaspoon chopped parsley, and sufficient milk to cream it. Fill up jackets again, replace the end, and put in oven for 10 ox 15 minutes, and serve hot. — Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111. TO WARM COLD LEFT-OVER POTATOES.—^ cup milk, 1 egg, well beaten, salt and pepper to taste✪ Panned Potatoes, 2 cups fine chopped potatoes, stir all together; heap deep baking-dish hot, and butter well, and pour in the mixture; sprinkle with flour and bits of butter, and 'bake in a hot oven until nicely browned. — Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111. POTATO BALLS.— 2 cups mashed potatoes, 1^ cups bread crumbs, 1}/^ cups chopped meat, Yz of which should be fat, 1 qt. ground sage, a little pepper and salt✪ Potato Balls. Mix all together, form into balls, and bake until a light brown, or about ^ an hr. — Mrs. J. J. Harrigan, 3118 South Park Ave., Chicago, 111. BROWNED POTATOES.— For breakfast or lunch this is an especially nice dish. Spread cold mashed potatoes on but- tered granite pie-tins. It should 'be Y2 an inch thick at least, then cover tightly with chopped cold meat, seasoned and mixed with a very little gravy or brown stock✪ Browned Potatoes. Bake on bottom grate of oven until the bottom is golden brown> you can generally lift with a sharp knife to see. When ready to serve fold over like an omelette, arrange on a hot platter, and garnish with parsley. — Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111. DANISH BROWNED POTATOES.— Peel and slice or chop potatoes boiled with the jackets on. Melt 1 teaspoon of butter in COOK COUNTY COOK BOOK 417 a frying-pan, and add 3 tablespoons of brown sugar✪ Danish Browned Potatoes, when thor- oughly carmalized put in the potatoes and brown. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. POTATO CAKES.— Boil potatoes until soft in salted water. Cream with a little milk and butter, add enough flour to handle✪ Potato Cakes lightly with the hands. Form into cakes, and fry in butter until brown. Serve hot. These are especially good for breakfast or lunch, and are quickly prepared. — Mrs. Victor R. O'Shea, 523 N. Harding Ave., Chicago, 111. POTATO CONES.— Take cold mashed potatoes, season with pepper and salt, and onion, chopped fine; beat 1 ta'blespoon butter and 2 tablespoons milk.✪ Potato Cones Shape carefully into cones, and brown 15 minutes in the oven. — ^Mrs. M. O'Boyle, 1931 Lowell Ave., Chi- cago, 111. CREAMED POTATOES.— Let a quart of milk come to a boil and add butter size of an egg, and pepper and salt to taste. Put in 1 qt. diced cold potatoes, boil 10 minutes, thicken with 1 tablespoon of flour or corn starch✪ Creamed Potatoes, and serve hot, sprinkled with parsley. — Mrs. John Ward, 6693 Union Ave., Chicago, 111.

AI-modernized reading of the original text

POTATO STEW. — A nice way to cook potatoes in a hurry is to peel and cut in medium slices as many as required, then add a few onions, peeled and cut up; pepper and salt and a few bits of butter, and put all in a dish, fill up with water, and either bake in the oven or set on top of the stove, and cover closely. — Mrs. Gabel O'Connell, 2632 Berend Ave., Chicago, 111. STUFFED POTATOES.— Select 6 large potatoes, wash, and put in hot oven, and bake until soft. Take out, and remove one end, and with a spoon take out all the inside, being careful not to break the jacket; mash thoroughly, then add Yz cup chopped ham (any other meat will do), a small piece of butter, 1 teaspoon salt, 1 teaspoon chopped parsley, and sufficient milk to cream it. Fill up jackets again, replace the end, and put in oven for 10 ox 15 minutes, and serve hot. — Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111. TO WARM COLD LEFT-OVER POTATOES.— 1/2 cup milk, 1 egg, well beaten, salt and pepper to taste, 2 cups fine chopped potatoes, stir all together; heap in deep baking-dish hot, and butter well, and pour in the mixture; sprinkle with flour and bits of butter, and 'bake in a hot oven until nicely browned. — Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111. POTATO BALLS.— 2 cups mashed potatoes, 1 1/2 cups bread crumbs, 1 1/2 cups chopped meat, 1/2 of which should be fat, 1/4 teaspoon ground sage, a little pepper and salt. Mix all together, form into balls, and bake until a light brown, or about 1/2 an hr. — Mrs. J. J. Harrigan, 3118 South Park Ave., Chicago, 111. BROWNED POTATOES.— For breakfast or lunch this is an especially nice dish. Spread cold mashed potatoes on buttered granite pie-tins. It should be 1/2 an inch thick at least, then cover tightly with chopped cold meat, seasoned and mixed with a very little gravy or brown stock. Bake on bottom grate of oven until the bottom is golden brown; you can generally lift with a sharp knife to see. When ready to serve fold over like an omelette, arrange on a hot platter, and garnish with parsley. — Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111. DANISH BROWNED POTATOES.— Peel and slice or chop potatoes boiled with the jackets on. Melt 1 teaspoon of butter in a frying-pan, and add 3 tablespoons of brown sugar, when thoroughly caramelized put in the potatoes and brown. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. POTATO CAKES.— Boil potatoes until soft in salted water. Cream with a little milk and butter, add enough flour to handle lightly with the hands. Form into cakes, and fry in butter until brown. Serve hot. These are especially good for breakfast or lunch, and are quickly prepared. — Mrs. Victor R. O'Shea, 523 N. Harding Ave., Chicago, 111. POTATO CONES.— Take cold mashed potatoes, season with pepper and salt, and onion, chopped fine; beat 1 tablespoon butter and 2 tablespoons milk. Shape carefully into cones, and brown 15 minutes in the oven. — Mrs. M. O'Boyle, 1931 Lowell Ave., Chicago, 111. CREAMED POTATOES.— Let a quart of milk come to a boil and add butter size of an egg, and pepper and salt to taste. Put in 1 qt. diced cold potatoes, boil 10 minutes, thicken with 1 tablespoon of flour or corn starch, and serve hot, sprinkled with parsley. — Mrs. John Ward, 6693 Union Ave., Chicago, 111.

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Panned PotatoesPotato StewStuffed PotatoesTo Warm Cold Left-Over PotatoesPotato BallsBrowned PotatoesDanish Browned PotatoesPotato CakesPotato CakesPotato ConesCreamed Potatoes

The Cook County cook book