The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-12-19
Cold Potatoes i'm Nine WAYS.

There are many tamlIleS, writes ~. NJ.
M. in Good Housekeeping, who never
make any use of potatoes left from
dinner; there are others who use the
whole boiled and throw away the mashed.
There is no vegetable which may be made
| into more savory forms than the potato.
| Of the various ways of frying there need
| be but little mention. The whole ones
cut in four large slices are very good
broiled over Goals.
Lyonnaise Potatoes are prepared by
cutting cold potatoes into small pieces,
season with salt and pepper; add one
teaspoonful of chopped parsley. Put a
teaspoonful of butter on the fire in q
saucepan; when hot add slice of onion;
fry brown; add potatoes and fry light
brown.
scalIoped potatoes: For one quart
of potatoes cut very small, allow large
cupful of milk. Make cream of the
milk, one teaspoonful of flour and one
tablespoonful of butter. When it is
thick put layer of potato in baking
dish, season with salt and pepper aid
pour on little of the cream. Continue
until all is used. Cover the top with
rolled cracker crumbs and bits Of butter.
Bake twenty minutes. Serve in the
baking dish.
Potatoes with cheese: Cut six cold
potatoes into dice. Make sauce by
by melting two tablespoonsful of butter;
add two tablespoonsful of -four and pour
on slowly one cupful of white stock and
one cupful of milk season with salt and
pepper and add four heaped tablespoons
full OF grated cheese. tut layer of po-
tato into baking tin, and pepper;
cover with sauce, and continue until all
is used. Sprinkle with buttered crumbs,
! and brown in the oven.
Potato salad: One of the best
methods of serving cold potatoes is to
make them into salads. Cut them into
any convenient form. add one small
onion finely chopped and little celery.
Mix thoroughly with dressing made as
follows Break into bowl the yolks Of
three eggs, add pinch of red pepper,
teaspoonful of made mustard, tea.
spoonful of salt, and beat hard. Add
of best oil, beating constantly, enough
TO make the dressing as thick as cake
batter, alternating occasionally with q
few drops of vinegar. Finish by adding
one cupful of thick cream-sweet or
sour.
Potato croquettes are good and
easily made. To mashed potatoes add
pepper and salt, with sufficient egg to
max. sliif paste; make it into balls of
equal size, roll in fine crumbs, dip in egg
and again roll in crumbs. When your
fat is smoking hot pat the croquettcs in
the wire basket and fry them, shaking
lightly all the time. AS soon as they
are golden brown they are done.
Potato cake: Mix mashed potato
with pepper, salt, small proportion of
flour and little baking powder. Mix
with milk to proper consistency, roll out
to the thickness of an inch and cut in
cakes: grease the frying pan, lay in the
cska and turn as griddle cakes are turned
10 cook both sides.
Potatoes a Ia ProveIcale: Finely
mashed potato seasoned with pepper and
salt. i or two pounds of the potato allow
two ounces of grated cheese which has
been mixed to paste with butter; add a
gill of milk anil teaspoouful of chopped
parsley. Tut the mixture IN O fry .ng-
pan, add the potato mixed we'll and stir
till the mass IS pale brown. Serve as a
pyramid.
Potato scalloped with cheese: Two
pounds Of finely mashed potato; !;
add three ounces of melted butter, two
ounces of g ated cheese, little pepper
and salt. Fill small dishes with this and
brown in the oven. Glaze them over
with melted butter and grated cheese, re-
turn one minute TO the hottest part of the
oven. Serve very hot.
Potato mound: One half of cupful
of milk, tablespoonful of butter, salt
and pepper to taste, tho well-beaten
whites of four eggs added to six mashed
potatoes. Stir all together lightly with
fork. Pile in mound an d brown.