The Toronto Cook Book

Select nice large potatoes. See that they are well- washed and without spots; place in a moderate oven, and allow to bake about one hour, as too hot an oven will bake skins very hard and not cook the centre. When done, if pinched they will burst open. Place in the centre, butter and salt. These are delicious eaten with a spoon from shell, and is one of the most wholesome ways of cooking potatoes. Boston Lyonnaise Potatoes Take about ten sliced cold boiled potatoes, two very finely chopped onions, one teaspoon parsley, one tablespoon butter; place butter in saucepan; when hot, put in chopped onions, frying to a light brown, but don't let burn; add potatoes, stirring constantly until a light brown, then mix parsley, and serve hot. Potatoes and Cheese Take cold boiled potatoes, cut into dices, place in pan with fresh butter, a little parsley and cheese chopped fine; add pepper, salt and a little vinegar; warm and serve while hot. Creamed Potatoes Take cold left-over potatoes, cut into small dice-shaped pieces, place in double boiler and cover with milk. Cook until potatoes have absorbed all the milk; add a little butter, pepper and salt; when done, sprinkle over a little paprika; parsley may also be added if desired. Mashed Potatoes Boil, drain, season with salt, add a little milk, butter, and salt if necessary; mash until no lumps remain, then whip for five solid minutes with a silver fork, or until they become very white. Serve immediately. The secret in serving mashed potatoes is to have them very light. French Fried Potatoes Pare and cut the potatoes in lengthwise strips, dry well with a cloth and place in boiling lard and fry until a light brown ; lift out and place on brown paper to absorb the fat, then sprinkle well with salt before serving. If carefully done, these will be delicious. The Toronto Cook Book Another Delicious Way Pare and slice, put in frying pan with a few pieces of salt pork, season with salt and pepper; pour over them half a cup of milk and a half cup water; bake in hot oven. A large quantity may be done this way by increasing the ingredients. Potatoes a l'Italienne Take cold boiled potatoes, mash until perfectly smooth, season with salt and pepper; warm in two tablespoons butter and a few tablespoons of cream; then let cool and roll into balls, sprinkling with crushed vermicelli; drop into hot lard and fry until a light brown. Sweet Potatoes (Baked or Sliced) Steam until done, remove skin carefully and cut in slices an inch thick, and pour over them a syrup made of butter and sugar of equal parts; serve when hot. Baked — Wash and dry the potatoes, place in moderate oven and allow to bake thirty minutes. Cold boiled sweet potatoes are delicious fried in slices. * Tomatoes a la Creme Take one can of tomatoes, stir until perfectly smooth; season with salt and pepper, add two tablespoons butter; just before taking from fire, stir in a cup and a half of cream mixed with a dessertspoon flour. Do not let boil after flour has been put in; serve when hot. Scalloped Tomatoes Have ready bread crumbs, select ripe tomatoes, slice and place in dish, alternate layers of tomatoes, salt, pepper, butter and bread crumbs and a little sugar. Bake for about one hour in a moderate oven. When using fresh tomatoes, always boil before scalloping. Stewed Tomatoes