The Institute cook book

Steamed potatoes are prepared as for boiling, put in a closed vessel having a perforated bottom over a kettle of boiling water. They will require from thirty to forty minutes to cook. BAKED POTATOES Wash the potatoes perfectly clean and let them drain; put them in an old baking pan in a hot oven and bake until soft. Potatoes of medium size will take about forty minutes. Baked potatoes should be served as soon as they are done, but if they must stand for any time the skins should be broken so that the moisture may escape. FRENCH FRIED POTATOES Pare the potatoes and throw them into cold water until needed. Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when hghtly browned. It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot. When all are done, sprinkle with salt and serve at once. For variety, and for use in garnishing, cut the potatoes into balls, using the vegetable cutter which comes for this purpose. STUFFED POTATOES 6 large potatoes 1 teaspoon salt 1 tablespoon butter Dash of pepper 14 cup milk 1 egg Bake the potatoes and when done cut off one end of each and scoop out the contents into a bowl. Mash thoroughly; add the butter, seasoning and milk. Then return the potato to the shells; dip the open end of each in beaten egg and place them on a pan in the oven. Brown the ends and serve. MASHED POTATOES 4 medium-sized potatoes V2 teaspoon salt 1 large tablespoon butter 4 tablespoons milk Boil the potatoes and drain them thoroughly; mash and beat with a wire beater until light; add the butter, salt and milk, heated. Serve at once if possible. If obliged to keep them stand ' 12 173 TTTrmr'TATJT T?Q Planned for a V JSLrJl 1 AX>L(il,0 FamUy of Four ing do not put a cover on the saucepan as steam makes them soggy. Stand over a kettle of hot water and when ready to serve put them, mound fashion, in a hot dish and sprinkle the top lightly with pepper. CREAMED POTATOES 2 cups boiled potatoes 1 cup cream sauce Make the cream sauce thinner than usual by adding a little extra milk. Cut the potatoes into small cubes and mix them thor- oughly with the same. Cook in a double boiler until the potatoes are thoroughly hot; add a little chopped parsley, if desired, and serve. NEW POTATOES IN CREAM Scrape and boil new potatoes imtil tender; cover with cream sauce to which a little chopped parsley has been added, and serve. POTATO CROQUETTES 2 cups mashed potatoes Salt and pepper 2 tablespoons butter Grated nutmeg 1/2 tablespoon chopped onion 2 eggs 1/2 tablespoon chopped parsley Bread crumbs Mix the potatoes thoroughly with the butter, onion, parsley, salt, pepper and nutmeg. Mold them; dip in the beaten eggs; roll in bread crumbs; drop into hot fat and cook until a golden brown. POTATO BALLS Select large potatoes, as free from blemishes as possible; cut into balls with a vegetable cutter; cook in boiling salted water imtil tender; cover with melted butter and chopped parsley and serve. POTATO CAKES