The international cook book

Add potatoes to white sauce and heat thoroughly. Be careful to avoid scorching. Serve hot garnished with peas or chopped parsley and paprika. Baked Sweet Potatoes Wash potatoes thoroughly. Prick the potatoes with a fork. Bake forty-five minutes in a moderately hot oven (375° F.). Serve at once. Candied Sweet Potatoes Boil potatoes until tender. Cool. Peel and halve sweet pota- toes. Arrange in buttered baking dish. Cover -wath brown sugar to one-fourth inch thickness. Dot with butter. Add enough water to prevent scorching. Bake forty-five minutes in a mod- erate oven (350° F.). Serve hot. Pour candied sauce over pota- toes before serving. Sweet Potato Puff 4 potatoes (boiled) Yi cup milk 2 tablespoons butter 2 eggs Put the boiled potatoes through a ricer. Add the butter, egg yolk, and milk. Beat thoroughly. Fold in the beaten egg whites. Put into a greased baking dish and bake thirty minutes in a moderate oven (350° F.). Serve at once. i RECIPES 309 Scalloped Cabbage Yz head cabbage i teaspoon salt 2 tablespoons melted butter i cup milk 2 tablespoons flour K cup buttered crumbs Cut cabbage in quarters. Cook cabbage in boiling salted water untn tender. Make a white sauce of the butter, flour, salt, and milk. Put cabbage in a buttered baking dish and pour the white sauce over it. Cover with buttered crumbs. Bake in a moderate oven (350" F.) until crumbs are brown. Stuffed Eggplant I eggplant K teaspoon pepper 1 cup crumbs yi tablespoon onion 2 tablespoons butter i egg I teaspoon salt Cook eggplant fifteen minutes in enough boiling salted water to cover. Cut a sHce from top and with a spoon remove pulp, taking care not to work too close to skin. Chop pulp and add bread crumbs. Melt butter, add finely chopped onion, and cook five minutes. Add to chopped pulp and bread. Season with pepper and salt, and, if necessar}', moisten with a little water. Cook five minutes, cool slightly, and add one beaten egg. Refill shell with mixture and bake twenty-five minutes in a hot oven (400° F.). Fried Eggplant Peel eggplant. Cut in thin slices. Dip each slice in beaten egg then in bread crumbs. Fr>' in hot shortening until nicely browned on both sides. Spinach Ring Wash and cook three poimds of spinach. Drain. Chop spinach fine. Melt three tablespoons butter. Add two table- spoons flour. Blend smooth. Add one-half cup milk. Cook until thick. Add yolks of three eggs, one teaspoon salt, one-eighth teaspoon pepper. Add spinach. Stir well. Add beaten egg whites 3IO THE INTERNATIONAL COOK BOOK carefully. Pour into well-greased ring mould. Set mould in pan of hot water. Bake thirty minutes in moderate oven (350° F.). Loosen edges. Turn out on platter. Serve with white sauce or "with mushroom sauce. Pea Timbales 1 cup pea puree 2 tablespoons white sauce 2 eggs (beaten) i tablespoon melted butter I tablespoon onion juice % teaspoon salt 3^ teaspoon pepper To pea puree add the remaining ingredients. Mix thoroughly. Turn into buttered moulds and bake in a pan of hot water until firm. Moderate oven (350° F.). Ser\'e with one cup white sauce to which is added one-third cup peas and one-third cup carrots which have been cut in fancy shapes. Garnish "with parsley. Vegetable Hash 1 cup carrots (cooked and diced fine) 3 cooked beets 2 cups potatoes (cooked and diced fine) (diced fine) I chopped onion