Lowney's cook book

Sprinkle two cups cold boiled potato cubes with salt and pepper. Melt one tablespoon butter; add one tablespoon flour and one half cup brown stock. Cook five minutes; add potato cubes; cook ten minutes, stirring, without breaking potatoes. Melt one tablespoon butter in another frying pan. When brown, turn in potatoes, spread evenly, and cook ten minutes; fold like an omelet, and serve hot. Stuffed Potatoes Bake six potatoes. When done, cut a lengthwise slice ; scoop out the potato with a spoon. Mash ; add one tablespoon butter, salt, pepper, one half cup milk, and two eggs, whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, and bake until potatoes are puffed and brown. French Potato Balls Cut two cups of potato balls with French potato cutter. Parboil ten minutes, drain, and fry in deep fat. Potatoes a la Maitre d'Hotel Cook two cups potato balls in boiling water until tender. Drain, and serve with maitre d'hotel butter. Italian Potatoes Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown. Franconia Potatoes Pare six medium-sized potatoes ; parboil five minutes. Place on grate under roast beef. Baste with beef fat, and bake from twenty to thirty minutes, turning often. Baked Potatoes Wash and scrub six potatoes of uniform size. Place in dripping pan, and bake in hot oven forty-five minutes to one hour, turning when half done. Pierce with skewer, and serve immediately. Browned Sweet Potatoes Cut cold boiled sweet potatoes in lengthwise slices, sprinkle with salt and pepper. Brush with butter and sprinkle with brown sugar. Brown in hot oven. 108 lowney\s cook book Southern Sweet Potatoes Cut cold boiled sweet potatoes in lengthwise slices. Arrange in layers in buttered baking dish. Cover each layer with brown sugar, dot with butter, sprinkle with salt and pepper, add one cup boiling water, and bake in hot oven. CHAPTER VI CEREALS Suggestions for Cooking Cereals Mix the cereal very gradually with the amount of boiling salted water, and cook in double boiler until done. To hasten the cooking, cook in single boiler or saucepan for the first part of the time, stirring constantly to keep grain from sticking. As a rule, cook steam-cooked cereals twice the time given on the package. Coarse cereals, like rice and hominy, should be cooked in a large quantity of water, and stirred as little as possible. Fine cereals, like wheatena, wheat germ, and others, are more easily kept from lumping by first mixing them with a small amount of cold water, and then adding to the boiling water. Rolled Oats 1 cup rolled oats If cups boiling water 1 teaspoon salt Mix all ingredients, and cook in double boiler thirty minutes to one hour. Old-fashioned Oatmeal 1 cup oatmeal 4 cups boiUng water H teaspoons salt Mix ingredients, and cook in double boiler six to eight hours. Boiled Hominy No. i 1 cup hominy (fine) 4 cups boiling water 1| teaspoons salt Cook all ingredients, stirring occasionally, for one honr. Boiled Hominy No. 2 1 cup coarse hominy 8 cups boiling water 2 teaspoons salt