Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1918-02-22
POTATO RECIPES



POTATO SOUP - Three potatoes.
OF medium size. 4 cups skim milk. !
small onion. tablespoons butter or
other fat. tablespoons flour. IL
teaspoons salt, IA teaspoon celery
salt, or ! stalk OF celery cut in inch
pieces. 1-S teaspoon chopped parsley,
little ayenne pepper or paprika. Boil
the potatoes and when soft rub them
through a sieve. Slice the onion and
scald this and the celery with the
milk. Take out the onion and celery
and add the milk slowly to the pota-
toes. Melt two tablespoons butter or
Eat, into which mix the dry ingredi-
ents, and stir into the boiling soup.
Boil one minute; strain, add the re-
mainder OF the butter. or fat. and
sprinkle with the parsley when ready
to serve. The parsley improves the
looks and adds little to the flavor,
but may be omitted II this is more
convenient.
STUFFED POTATOES-A nice way
TO secure variety is to cut slice from
the top of each baked potato and
scrape out the inside. Mash. season
with salt. pepper, chopped parsley or
chopped celery leaf. or onion Juice
III hked). and butter, OF savory fat,
and heat In little hot milk; add
z wsll-beaten whites Of eggs. Refill
the skins. sprinkle with grated cheese
or bread crumbs, and bake in hot
oven about 6 minutes.
DREAMED POTATOES-There are
several different ways In which
creamed potatoes may be prepared:
~ Freshly boiled OF cold boiled pota-
toes may be cut into small cubes and
served heated In cream sauce. (2)
Wash. pare. and cut potatoes into
small cubes. Put into frying pan
with a few slices of onion cut up very
fine, and parboil 10 minutes. Pour OF
water. Add one tablespoon butter
drippings, or other fat. seasoning OF
salt and pepper, and milk enough to
cover. Cook for Is minutes, or until
the potatoes are well done and the
sauce thick and creamy. II Is neces-
sary to stir the potatoes frequently
to prevent sticking. The starch in
the potatoes thickens the sauce.
Dreamed potatoes are particularly
good to serve with fish or chicken,
HASHED BROWN POTATOES
Cut cold boiled potatoes into small
pieces e cupfuls), season with salt
and pepper. cook three minutes in
one-third cup Of bacon drippings, stir
ring constantly. Let stand q few sec
onds to brown underneath; fold like
an omelet, and serve on hot plat
ter.
These are very good with broiled or
fried fish OF meat.
MEAT AND POTATO PIE WITH
POTATO CRUST-Boil meat, cut into
small pieces. Mix with potatoes sep
arately boiled and cut up. and put in
to O baking dish. Make crust by
mixing smoothly mashed potatoes to
which tablespoon of shortening has
been added, with enough flour and
water to make them roll out easily.
A pie made Of pound Of meat will
require five or six small boiled po-
tatoes, q cupful of mashed potatoes,
and eight or ten tablespoons of flour,
and should be baked about twenty
in a hot oven. Salt. pepper,
and other seasoning, as onion and car
rot. may be added to taste. A tea
spoon of baking powder makes the
crust lighter.
POTATO PUDDING - IL Id. mash
ed potatoes 6 small potatoes). 4 Ia
blespoons butter or good cooking fat.
2 eggs. IL cup milk. IA teaspoon
salt, IL lemon Juice and rind),
sugar, IL cup raisins or
raisins and nut meats. Boil potatoes,
mash. and add butter. eggs, milk. lem
on juice. grated peel. and sugar, Beat
all the ingredients together and bake
In a buttered dish for three-quarters
of an hour or longer.