The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1918-02-21

1HE PR1N {, c1sroN UNION: 4
81 CONSERVATION RECIPES. u
The following recipes for potato
dishes are q few Of the many which.
the housewife will find useful in pre-
pairing supper or lunch con:
Planned Potatoes.
Cut cold boiled potatoes into quar-
ter-inch slices; dredge lightly with
flour and fry in pan with little but.
ter. When light brown, heap on side
Of pan; let stand few minutes, then
loosen with knife and turn out on q
platter in much the same way that an
omelet is taken out. Sprinkle with
salt and serve at once.
Potato and Pork Stew.
Three or 4 slices Of salt pork cut in
small pieces, 4 medium sized pota-
toes, | onion, Y cup water, y tea
spoonful salt, n teaspoonful pepper.
Fry the pork in a deep frying pan
until it is light brown; then to the
pork and fat add the potatoes cut in
one-half inch slices, and thinly sliced
onion and seasonings. Add the water,
cover closely and cook, until the pota-
toes and onions are soft. The mixture
should be stirred occasionally in or
der that the pork and vegetables may
be thoroughly mixed. The t'stew" as
it was called in old times for it is an
old-fashioned dish-should be moist
but not thin.
Scalloped Potatoes.
Wash and pare potatoes; let them
soak for half hour, and cut in one
fourth inch slices. Butter a baking
dish, put in a layer of sliced potatoes,
sprinkle with salt and pepper, dredge
| with flour, and dot over with one
half tablespoon Of butter. "a little
grated cheese may be sprinkled over
each layer if desired.) Repeat until
the baking dish is nearly filled, then
cover with hot milk. Bake one and
one-fourth hours in a moderate oven,
or place on the back of the stove and
cook slowly.
Potato Salad.
Cut cold boiled potatoes into half
inch cubes and season with salt and
pepper, or few drops Of onion juice
if desired. Heap in mound in a
salad dish and pour over all cooked
salad dressing; and, if one wishes,
garnish around edge with a circle Of
lettuce and hardboiled eggs.
For variety add 2 cupfuls of potato,
one-half cupful of diced cold boiled
beet and 2 tablespoons chopped pars-
ley or cheese; carrots and a little
chopped celery leaf may be used if
preferred.
| Many cooked or canned leftover
vegetables may be attractively used
for salads. Diced turnips and carrots
are often used in potato salad. Left
over beans, peas, etc, with finely diced
potato, may be used to fill tomato
cups and served with any preferred
dressing.
| Cooked Salad Dressing.
Two eggs, 3 tablespoonful vinegar,
8 tablespoonful water (cold), II
teaspoonful salt, tablespoonful
sugar, n teaspoonful mustard if de-
sired. ...- .-...- IT,
Beat the eggs until light, then add
salt, sugar, mustard, water, and vim
egar and beat thoroughly. Cook over
boiling water until thick, stirring con-
stantly. Pour the hot dressing oyer
the cold potatoes, and set away until
cold. If preferred one can let the
dressing get cold before using it, and
this is best if ether vegetables are
used with the potato.
Potato Fritters.
| Two cups hot mashed potatoes,
tablespoonful milk, 1 teaspoonful
salt; cayenne pepper, few grains,
eggs, II cup -four, Il teaspoonful
grated nutmeg.
Add the milk and seasoning to the
potatoes, then the eggs well beaten.
Set in a pan of cold water and beat
until cold. Add flour, mix well, and
drop by spoonfuls in deep fat. Fry
until brown and drain on brown paper.
Put one-half teaspoonful jelly in each
spoonful before frying. Roll in pow
dered sugar when done.
. ! ) . g