Lowney's cook book

Cook peas in boiling water. Use just enough water to keep them from burning. Add salt fifteen minutes before taking them from the fire. Season with butter and pepper. Peas may be used for croquettes or may be used with white sauce and served in croustade cases. Equal quantities of chopped carrots and peas served together are delicious. Turnips in White Sauce Wash and pare; cut in pieces. Cook, mash, and season; or cut in cubes, cook in boiling salted water until tender, and serve in white sauce. Boiled Potatoes Potatoes may be boiled with skins on, or may be pared and boiled in salted water. Old potatoes should be soaked in cold water at least an hour. Potatoes should be boiled gently and not furiously. When tender, drain thoroughly, dry on back of range. Shake saucepan, cover with coarse towel until ready to serve. Serve in open vegetable dish, never in a closed one. Mashed Potatoes Cook potatoes in boiling salted water. Drain, mash. To each cup of mashed potato, allow one tablespoon butter, one half teaspoon salt, one eighth teaspoon pepper, and hot milk to make of creamy consistency. Beat with a fork until light. Potato Balls Add to one pint hot mashed potatoes, one eighth teaspoon celery salt, one teaspoon chopped parsley, salt, pepper, and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round balls, bake in hot buttered pan; or saute in butter; or fry in deep fat. Or they may be sauted in sausage fat, which gives an appetizing flavor. Creamed Potatoes Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup white sauce. Season highly and reheat in double boiler. Serve in hot dish sprinkled with finely chopped parsley. Stewed Potatoes Mix two cups potato cubes with two tablespoons butter, two cups milk, salt and pepper. Dredge with two tablespoons flour and cook twenty minutes in double boiler. Scalloped Potatoes Mix two cups potato cubes with two cups white sauce, cover with buttered bread crumbs, and bake thirty minutes in hot oven. A few drops onion juice may be added. Lyonnaise Potatoes Melt two tablespoons butter. Add one tablespoon finely chopped onion. When onion is yellow, add two cups potato cubes. Season with salt and pepper, cook until potatoes are heated through, and sprinkle with finely chopped parsley, and serve. 106Lowney's cook book French Fried Potatoes Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes. Drain dry between cloths, and cook in frying basket in hot fat ten minutes. Drain, sprinkle with salt, and serve. Potato Chips Slice raw potatoes, cover with cold water, and let soak over night. Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle with salt. Care must be used when lowering the basket into the hot fat, as the potatoes contain so much water it causes violent ebullition. Potato Puif Prepare two cups hot mashed potato. Add one half cup milk, two well-beaten yolks, two tablespoons butter. Salt and pepper to taste. Beat well; add beaten whites of two eggs. Pile lightly in buttered baking dish and bake until puffed and brown. Hashed Brown Potatoes