Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-03-17
POTATO sCALLors.

Nince little cold meat very finely,
with few savory herbs and little but
ter. pepper and salt; mix with mashed
potstoes, butter the scallop shells, fill
with the mixture, put n piece OF butter
on each, and sprinkle over them Few
bread crumbs. Bake in Il moderate oven
till brown, and serve very hot.
POTATO CAKES.
Mash pint Of potatoes through
sieve until they are quite smooth and
free from Jumps; mix with them a table
spoonful of butter, one teaspoonful OF
baking powder, one large tablespoonful
of -four and one tablespoonful of
sugar aud one well beaten egg. Divide
into cakes. roll fiat and bake In a hot
oven. When done, divide the cakes In
the centre, butter whilst hot, place To-
gether sgain and serve Immediately.
Very nice with maple syrup.
POTATOES A LA LYoNNAIsE.
Slice an onion finely aud fry in butter
until light brown; add four or five
cold boiled potatoes cut in slices three
eighths Of an inch thick, salt and pepper
10 taste, and keep shaking the saucepan
until they are quite hot and beginning to
brown.
sCALLoPED POTATOES.
Slice cold boiled potato very thin,
rather more than half fill baking dish
with them, sprinkle them with salt and
pepper and little pieces OF butter, pour
half pint Of milk over them. fill up the
dish With bread crumbs, cover with
little bits of butter, little more milk,
aud seasoning To taste. Bake until thor
oughly heated and brown.
POTATO BALLS.
Take three cupfuls Of mashed pota-
toes, one-hslf cupful of -four and one
half teacupful OF milk, two well-beaten
eggs, and little salt. Mix well to-
gether. shape them into small balls, and
fry them in wire basket In boiling lat.
NODDED POTATOES.
Mash the potatoes until quite Tree
FROM Jumps, stir into every pound two
tablespoonfuls Of minced onions, two
tablespoonfuls Of -four, half pint OF
milk and seasoning to taste. Press the
potatoes into buttered mold, and bake
them in moderate oven until nice
brown. which will be in about twenty
five minutes. When done, turn them out
of the mold and serve hot.
POTATO soUFFLE.
Add to two pounds of mashed potatoes
little butter, seasoning to taste and
gill of milk. Into stewpan put hall
pint of milk and four tablespoonful of
butter; let boil together one minute,
then stir in three ounces OF -four, and
continue stirring until smooth, thick
paste; then stir in the potatoes and the
well-beaten yolks of four eggs, work
well together, and then add the whites
OF the eggs, beaten to q stiff froth. Pour
the mixture into a soufils basin and bake
In moderate oven for one hour. When
done, serve Immediately.
DREAMED POTATOES.
Chop cold boiled potatoes until quite
fine, add butter, salt and pepper 10 taste;
when quite hot, pour in cup OF cream
or rich milk, cook minute longer and
serve.
POTATOES AND GREEN PEAS.
Put layer Of mashed potatoes In a
buttered baking dish, season to taste,
aud spread with melted butter, place
layer Of canned peas over this, seasoned
to taste, and covered with grated bread
and little bits Of butter; over all pour
small cup Of cream or rich milk. Bake
in a moderate oven until thoroughly
heated, then turn out of the dish and
serve at once-Good Housekeeping.