The Institute cook book

Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roU into balls, dusting the hands well with flour first. Flatten into cakes and saute in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown. Planned for a Family of Four VEGETABLES LYONNAISE POTATOES 3 boiled potatoes 1 tablespoon butter Dash of pepper 1/2 small onion 1/2 tablespoon minced parsley Slice the onion and brown it slightly in the butter; add the potatoes; mix well and stir until all are browned, seasoning thoroughly. Just before serving add the parsley. SCALLOPED POTATOES No. 1 1 pint sliced raw potatoes 1 tablespoon flour 1 cup scalded milk 1 large tablespoon butter Butter a baking dish and in the bottom put a layer of the potatoes. Sprinkle with salt, pepper and flour and dot with small pieces of butter. Repeat until the materials are used; pour the scalded milk over all and bake in a moderate oven for forty-five or fifty minutes. SCALLOPED POTATOES No. 2 2 cups cold potatoes Salt and pepper 2 cups cream sauce 1 cup bread crumbs Butter Cut the potatoes into cubes; mix well with the cream sauce, adding more seasoning if necessary ; pour into a baking dish ; cover with bread crumbs and small pieces of butter and bake for about half an hour. POTATOES AU GRATIN 2 cups cold boiled potatoes 3 tablespoons grated cheese 2 cups cream sauce Salt and red pepper Buttered bread crumbs i Slice the potatoes and add them to the hot cream sauce. Bring all to a boil; remove and add the cheese and seasoning. Pour all into a baking dish; sprinkle bread crumbs over the top and set in the oven to brown. BROWNED POTATOES Either sweet or white potatoes may be browned. Boil and peel them, cutting them in halves if they are very large. Put them in VEGETABLES Pamlly of Four a baking pan; baste with savory drippings or butter and season with salt. Cook in a hot oven until brown. The potatoes may be browned in a frying pan over the fire if the oven is not hot. The oven, however, is to be preferred. If the potatoes are to be served with a roast they may be browned with the meat. They should, however, never be put into the pan raw, as they are sure to turn dark and ugly if not boiled first. POTATO PUFF 2 cups boiled potatoes 2 eggs 2 tablespoons butter 1/2 cup scalded milk Salt to taste Use left-over mashed potatoes or potatoes freshly boiled and pressed through a vegetable press. Melt the butter; beat it into the potatoes; add the egg, beaten separately, then the hot milk and seasoning. Bake in one dish or in individual dishes until delicately browned. HASHED BROWN POTATOES 1 pint chopped cooked potatoes Dash of pepper 2 tablespoons cream 14 teaspoon chopped parsley 1/2 teaspoon salt 1 tablespoon butter Melt the butter in a smooth frying pan and when hot add the other ingredients, well mixed together. Pack lightly into a layer of uniform thickness and cook slowly for twenty or thirty minutes. Fold over and serve. There should be a thick brown crust on the outside. CANDIED SWEET POTATOES Cut boiled sweet potatoes into long slices; place them in an earthen dish; butter each and sprinkle with sugar. Bake imtil the sugar and butter have candied and the potatoes are brown. FRIED SWEET POTATOES