The Ideal cook book

For these take five of medium size, bake in ‘their skins, and ; when done cut off a small slice from one end, scoop out the inside, and rub through a wire sieve. Add to it half an ounce of butter, one tablespoonful of grated cheese, pepper, salt, and the yolk of an egg. Mix well, refill the skins, fit on the slices . ____ which were cut off, and put into the oven again for ten minutes i before Serving. ‘The Dominion Cook Book. 266. Lyonnaise Potatoes—Ingredients—A lump of butter, a small onion, cold boiled potatoes, a little parsley. Into a saucepan put a large lump of butter and a small onion finely chopped, and when the onion is fried to an amber color, throw in slices of cold boiled potatoes, which must be thoroughly stirred until they are turning brown; at this moment put in a spoonful of finely chopped parsley, and as soon as it is cooked drain through a cullender, so that the potatoes retain the moisture of the butter and many particles of parsley. 267. Saratoga Potatoes—Ingredients—Potatoes, boiling lard and salt. Peel, and slice on a slaw-cutter into cold water, wash thoroughly and drain; spread between the folds of a clean cloth, rab and pat until dry. Fry a few at a time in boiling lard, salt as you take :hem out. Saratoga potatoes are often eaten cold. They can be prepared three or four hours before needed, and if kept in a warm place they will be crisp and nice. 268. Bermuda Potatoes (Fried) —Ingredients—z oz. of butter, parsley, salt and pepper, a cup of milk, a tablespoonful of flour. Siice the potatoes and put them into boiling water ; cook until tender ; remove and put them into a saucepan with two oinces of butter, chopped parsley, salt and pepper and a cup of milk ; cook all together and thicken with a tablespoonful of fiour stirred in cold water. 269. Potatoes (Sautees au Beurre)—Ingredients—Butter, salt. Cut with a vegetable cutter into small balls about the size of a marble; put them in a saucepan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and. shake it occasionally until they are quite done, which will be in about an hour. 270. Potatoes (Stewed)— Ingredients—Milk, 1 pint, a tablespoonful of flour. Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough of boiling water (slightly salted) to cover them; boil until done. Skim them out of the - water into a dish and pour milk gravy over them (made of a pint of boiled milk, into which has been stirred a tablespoonful of flour previously dissolved in a little cold milk). Cold boiled — potatoes can be served in the same way. we: , ee ae Pate ae VEGETABLE. 95 =. = ~~ we 271. Potato Balis—Ingredients—4 large potatoes, 2 tablespoonfuls of butter, a pinch of salt, a little pepper, 1 tablespoonful of cream, 2 eggs, boiling lard. . Four large mealy potatoes,cold ; mash them in a pan with two tablespoonfuls of melted butter, a pinch of salt, a little pepper, one tablespoonful of cream and the beaten yolk of one egg; rub it together for about five minutes, or until very smooth ; shape the mixture into balls about the size of a walnut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs ; fry them in boiling lard. 272. Potatoes (Scalloped)—Ingredients—Cream, a large piece of butter, a little salt. Having boiled, beat them fine in a bowl, with cream, and a large piece of butter, and a little salt. Put them into scallop shells, make them smooth on the top, score with a knife, and lay thin slices of butter on the tops of them. Then put them into an oven to brown. 273. Potato Chips—Ingredients-— Boiling lard and salt.