The Worcester domestic science school's one year course laboratory cook book

Cut in pieces; Bake till With butter, salt (winter) remove seeds. soft. and pepper. Tomatoes Place in boiling 30 min. water; remove without skin, cut in water. quarters. Turnips Wash with 45 min. Peel, mash or cut in (young) brush. pieces and serve with white sauce. Turnips Same as young. (old) except soak y2 hr. in cold water. TURNIP SOUFFLE. Peel and slice white turnip, cook till tender. Rub through collander. Return to saucepan over fire, stirring into it 1 T. butter 1 T. flour mixed together, 1 cup hot milk. Beat to smooth mass. Add 4 egg whites, beaten light. Bake in pudding dish (buttered) 40 min., covered. Uncover and brown. 14 t. salt, Vs t. pepper DELMONICO POTATOES OR AU GRATIN. 1 pt. boiled potatoes cut in cubes. 1 C. thin white sauce, highly seasoned. % to % C. chopped or grated cheese. Put in layers in a buttered pudding dish, cover with crumbs. Bake till hot and brown. (y2 recipe for two.) buttered "BOILED" POTATOES. Choose potatoes of about the same size. Wash and cook in fresh- ly boiling water until a fork will penetrate them easily. When soft, drain, uncover, and shake gently over the heat until the outside is dry and mealy; keep uncovered in a warm place until serving time. Peel. MASHED POTATOES. 1 pt. hot boiled potatoes put through a ricer, or a wire masher may be used. y2 t. salt, 1/4 C. milk, or enough to holdd y2 t. pepper potatoes together. 2 T. butter Mash and beat until perfectly fine, smooth and light, pile on a hot dish without smoothing. BAKED POTATOES. Wash and scrub potatoes of uniform size. Bake in the grate of a hot oven from 30 to 45 min. or until soft. Turn them every 15 min. to keep them from burning. Test by pressing with the hand. When soft, break open skin to let steam escape. POTATOES IN HALF-SHELL. Three baked potatoes of medium size, 2 T. milk, 2 t. butter, salt to taste. Cut potato in two lengthwise, remove inner portion and mash. Add butter, salt, beat until light, pile mixture in shells and put in oven to warm. Add egg, white and yolk beaten separately, folding in white. CBEAMED POTATOES. Cut cold boiled potatoes in cubes, heat thoroughly in white sauce or cover with sauce and warm in oven. POTATOES SLICED AND BAKED WHOLE. 6 raw potatoes, pared 2 T. butter, salt and pepper Cut potatoes lengthwise into 14-inch slices ; carefully put slices together to retain original shape of potato and run two wooden toothpicks, dipped in melted butter, through each in baking pan, add salt, pepper and butter ; bake, turning often and basting when necessary, or bake with roast. POTATO APPLES. 2 C. hot riced potatoes 1-1G t. cayenne 2 T. butter 2 T. milk 1-3 C. grated cheese , 1 egg 1/2 t. salt Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in flour, egg and crumbs, fry in deep fat. Insert clove at both stem and blossom end of each apple. SWEET POTATOES, SOUTHERN STYLE. Bake 6 sweet potatoes, remove from oven, cut in half lengthwise and scoop out inside. Mash, add 2 T. butter, and cream to moisten. Add ]/i t. salt. Refill skins and bake 5 min. in hot oven. POTATO PUFF. 6 medium size potatoes 3 eggs 1 t. salt y2 cup hot milk Vs t- pepper