Bake potatoes until done, cut in two with a sharp knife, remove the white portion with a spoon, add salt✪ Stuffed Potatoes and cream, and mash well; refill, place the halves together, and wrap with tissue paper and twist the ends so as to hold the potato together tightly. The ends of the paper may be first cut in such a manner as to leave a fringe. Another way of serving them is to cut in two lengthwise, and pro- ceed as directed above, with this exception, that instead of placing the halves together, each half is meringued with the beaten white of egg, and set in the oven for a few min- utes before it is served. 104 VEGETARIAN COOK BOOK POTATO PATTIES Potato patties may be made from cold mashed potatoes, but such potatoes should be ground through a mill or forced through a colander before they are formed into shape. These may be rolled in fine bread crumbs, or egg and then bread crumbs✪ Potato Patties, or may be browned in the oven without either. If made from fresh cooked potatoes (preferably steamed), mash well, adding salt and only a small por- tion of cream. When cool, add beaten eggs, form into shape, and proceed as suggested above. POTATO PUFFS Potatoes, medium size, 4. Eggs, 2. Salt. Cream, 14 cup. When the potatoes are steamed, mash well, and add salt and cream, then the beaten eggs. Drop from a spoon onto an oiled granite pan, and bake in a quick oven. BROWNED POTATOES WITH EOAST Prepare filling as for Hamburg or mock turkey, and place in the center of a granite pan; put the peeled pota- toes on both sides✪ Browned Potatoes with Roast of this, and add a thin brown gravy. Bake in a moderate oven, basting the potatoes occasionally with the gravy. Some cooks partially cook their potatoes before proceeding as suggested above. VEGETABLES 105 HASHED BROWNED POTATOES Mince cold boiled or baked potatoes, place in baking pan, and cover with rich milk or cream to which has been added enough salt to season✪ Hashed Browned Potatoes the potatoes; allow to bake slowly until well browned. LYONNAISE POTATOES Prepare as for hashed browned, with the addition of minced parsley and onion✪ Lyonnaise Potatoes, ROASTED POTATOES Peel medium-sized potatoes, place in greased baking pan, season with butter and salt, dredge with flour, cover with hot water✪ Roasted Potatoes, and bake until the water has nearly all evaporated and the potatoes are done. TOMATO HOLLAND AISE POTATOES Potatoes, medium size, 6. Tomatoes, strained, 1 cup. Water, 2 cups. Butter. Salt✪ Tomato Hollandaise Potatoes. Dice the potatoes, and place in a granite pan; add salt and butter, and cover with the tomato and water; bake until tender. 106 VEGETAEIAN COOK BOOK POTATOES STEWED WITH CELERY Potatoes, diced, raw, 2 parts. Celery, minced, 1 part. Cream, Salt.✪ Potatoes Stewed with Celery Stew the celery and potatoes until tender, season with salt and cream, thicken slightly, and serve. NEW POTATOES AKD PEAS Boil or steam the new potatoes, stew the peas, drain off the juice, and add new potatoes and peas to a cream sauce; season and serve. GLAZED POTATOES Potatoes, 6. Eggs, 2, Salt.✪ Glazed Potatoes Steam the potatoes until tender. Add salt to the eggs, and beat until well blended. Drop the potatoes into the eggs, then lift out, place in a greased pan, set at once in a hot oven, and bake until well glazed. MASHED POTATOES AND CARROTS Potatoes, medium size, 4 Carrots, medium size, 4. Salt. Butter. VEGETABLES 107 Slice the carrots very thin, cut the potatoes in quarters, and steam until tender ; mash together, season with salt and butter, and serve.

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Bake potatoes until done, cut in two with a sharp knife, remove the white portion with a spoon, add salt and cream, and mash well; refill, place the halves together, and wrap with tissue paper and twist the ends so as to hold the potato together tightly. The ends of the paper may be first cut in such a manner as to leave a fringe. Another way of serving them is to cut in two lengthwise, and pro- ceed as directed above, with this exception, that instead of placing the halves together, each half is meringued with the beaten white of egg, and set in the oven for a few min- utes before it is served. 104 VEGETARIAN COOK BOOK POTATO PATTIES Potato patties may be made from cold mashed potatoes, but such potatoes should be ground through a mill or forced through a colander before they are formed into shape. These may be rolled in fine bread crumbs, or egg and then bread crumbs, or may be browned in the oven without either. If made from fresh cooked potatoes (preferably steamed), mash well, adding salt and only a small por- tion of cream. When cool, add beaten eggs, form into shape, and proceed as suggested above. POTATO PUFFS Potatoes, medium size, 4. Eggs, 2. Salt. Cream, 14 cup. When the potatoes are steamed, mash well, and add salt and cream, then the beaten eggs. Drop from a spoon onto an oiled granite pan, and bake in a quick oven. BROWNED POTATOES WITH EOAST Prepare filling as for Hamburg or mock turkey, and place in the center of a granite pan; put the peeled pota- toes on both sides of this, and add a thin brown gravy. Bake in a moderate oven, basting the potatoes occasionally with the gravy. Some cooks partially cook their potatoes before proceeding as suggested above. VEGETABLES 105 HASHED BROWNED POTATOES Mince cold boiled or baked potatoes, place in baking pan, and cover with rich milk or cream to which has been added enough salt to season the potatoes; allow to bake slowly until well browned. LYONNAISE POTATOES Prepare as for hashed browned, with the addition of minced parsley and onion, ROASTED POTATOES Peel medium-sized potatoes, place in greased baking pan, season with butter and salt, dredge with flour, cover with hot water, and bake until the water has nearly all evaporated and the potatoes are done. TOMATO HOLLAND AISE POTATOES Potatoes, medium size, 6. Tomatoes, strained, 1 cup. Water, 2 cups. Butter. Salt. Dice the potatoes, and place in a granite pan; add salt and butter, and cover with the tomato and water; bake until tender. 106 VEGETAEIAN COOK BOOK POTATOES STEWED WITH CELERY Potatoes, diced, raw, 2 parts. Celery, minced, 1 part. Cream, Salt. Stew the celery and potatoes until tender, season with salt and cream, thicken slightly, and serve. NEW POTATOES AKD PEAS Boil or steam the new potatoes, stew the peas, drain off the juice, and add new potatoes and peas to a cream sauce; season and serve. GLAZED POTATOES Potatoes, 6. Eggs, 2, Salt. Steam the potatoes until tender. Add salt to the eggs, and beat until well blended. Drop the potatoes into the eggs, then lift out, place in a greased pan, set at once in a hot oven, and bake until well glazed. MASHED POTATOES AND CARROTS Potatoes, medium size, 4 Carrots, medium size, 4. Salt. Butter. VEGETABLES 107 Slice the carrots very thin, cut the potatoes in quarters, and steam until tender ; mash together, season with salt and butter, and serve.

Vegetarian Cook Book