The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-01-10

new sweaters.
and salt and the juice of lemon. Make
them quite hot and serve, garnishing
them with boned and filleted anchovies
previously we'll soaked to get rid Of the
brine.
Stuffed Potatoes-G) Peel. wash and
dry six medium sized potatoes. season
them with a teaspoonful ot salt ard
saltspoonful Of pepper. place them on a
baking tin with six slices Of fat bacon,
laying "A slice on each potato, then bake
in the oven for thirty-five minutes, turn
ing them constantly. When cooked lift
them out. cut a slice off each end. and
with a round cutter scoop out the in
side and MI up the space with sausage
meat. put back the slices in position,
place them back in the baking dish, dot
tiny pieces OF butter over the top and
return to the oven for twenty minutes
longer Then serve very hot, garnished
with parsley.
Stuffed Potatoes-(2) Take fair sized
potatoes, as much of size as pos sible,
peel them and half cook them in sailed
water; then lift them out, scoop a hol-
low out of each carefully and All this
with a mixture OF one-quarter ounce Of
butter, the yolk of an egg, half tea
spoonful of grated cheese, a teaspopnful
OF finely minced parsley. pepper and
sat, molstcning this with Il little gravy
Pile up the potato which has been re-
moved, having previously mashed and
slevcd it, on to each, and place in the
oven till cooked then serve at once.
Curried Potatoes-Slice finely
,Hal, mi. Il -fs nod
and fry these in two ounces OF butter
or well clarified dripping ill nicely
! colorei Now dredGe in a Tablespoonful.
each of fine rice flour and curry powder,
and fry these also then moisten with
the juice of a lemon and one and a
| half pints of light stock (cither meat
or vegetable), and let it all cook gently
together till the onion is tender when
you sieve it all into a clean pan; tNen
add 10 it cooked cold potatoes sliced
about one quarter Of an inch thick, and
| let it all get hot together. Serve in a
border of rice, busted with coraline pep
per or another way is to fry three
| finely minced shalots in two ounces
OF butter or dripping then stir in
gently three or four peeled and Sliced
! sour apples with five or six peeled and
sliced cold potatoes, and fry all to a
! light brown. Dish neatly in a pile on a
| hot plate, pour a rich curry sauce over,
and serve sending plain boiled rice
with them.
! Potato Patties Make potato cases OF
mashed potato shaped into little cylin-
ders and marked with potato cutter
at the top. Egg and breadCrumb and
fry them, then lift off the little covers,
SCOOP out the inside. and 'fill up with
vegetables all cooked separately in but
ter. then stirred over the fire together
in creamy white sauce till thoroughly
hot.
Potatoes au Gratin Peel wash and
slice four large sound potatoes, and
place them in a buttered iireproof dish
season with salt, pepper, and CRATE OF
nutmeg, and one ounce OF grated Par
meSan cheese; moisten with sufficient
milk to cover them, mis- them gently
with a fork. sprinkle one ounce o
grated white breadcrumbs over the top
dot tiny pieces of butter over these
bake In hot oven for forty-fvc min
utes, and serve,
------------Chop up finely SIX medium
sized boiled potatoes, and place then
in pan with one ounce Cf butter, hal
a pint of milk, a seasoning OF salt
pepper, and "A CRATE OF nutmeg. Mi,
we'll and cook for five minutes, thel
add in four anChov!es Chose put mp il
oil are the best for this), hlleted AM
cut up small, and COX for FIVE minute
longer. Have ready a buttcrcd halNni
dish, put in the potatoes, &c, dust. will
two ounces of grated Parmesan cheese
dot tiny pieces of butter over the tor
bake in the oven for ten minutes, an,
serve at once.
Potato Mould-put into a pan three
l quarters of a pound of mashed potatoe
9 with a quarter Of gill ot cream, OF
l failing his, use a nice white sauce, hea
Y. il well together, sea .oning It to taste
= Iaud then add the yolk Of one egg, Nj
this well together with two ounces 4
< grated Parmesan cheese. and with
4 line a charlotte ~ imbalo mould tpre
I viousy buttcTed and busted wit
! Drowned bread crumbs) rather thiCkiy
0 Now peel well blanch and slice Nv
Z small onions peel and slice thres m
! matoes, and well wash, peel and sic
: three or four raw potatoes Have read