Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-03-23
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POTATO RECIPES
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POTATO SOUP - Three potatoes.
of mrtum ize. ! cups sum milk. i
surt onion tablespoons butter o.
u.Her faj. > tablespoons Hour. l J..
teaspoons sa't, ia teaspoon celery
salt. or ] stalk of celery cUl 10 inch
pieces, Is teasunon chopped parsley
asle cayenne pepper d pap,kA Boil
ar POTATOES and when son rub them
through a sieve Slice he onion and
scald tlis ana ihc celery with The
Aalb. Take ont The onion and celery
ami add he milk slowly 90 The pots"
toes. Melt two tablespoons butter OF
lat. into which mix tu- dry insredi
ra,s. ana stir into the boiling soup.
Boil one minute. strain add The II
mander OF The butter OF fat. and
1r.nEIs VIII The parsley when ready
10 serve. The parsley improves the
looks and adds a little 10 The flavor,
bat may be omitted ii this is more
convenient.
STUFFED POTATOES A nice way
10 secure variety is 20 cur q slice from
the top G, each baked potato and
scrape ont the inside. Mash, season
with salt, pepper. chopped parsley OF
chopped celery leaf or onion juice
Iii liked, and butter or sayory fat
and heat in a little hot milk; add
well-heatcn whites Of eggs. Refill
me skins, sprinkle with grated cheese
or bread crumbs, and bake in ho,
oven about minutes.
DREAMED POTAT0ES-Thcro are
several different ways IN which
creamed potatoes may be prepared.
ID Freshly boiled or cold boiled pola-
toes may be- cut into small cubes and
served heated in cream sauce. -
Wash, pare, and cut potatoes into
small cubes, Put into frying pan
with few slices of onion cut up very
fine. ami parboil 10 minutes. Pour of
water. Add one tablespoon butter
dlipptngs, u, other tat, Seasoning OF
Salt and pepper, and milk enough 20
cover. Cook tor Is minutes. or until
The potatoes are well done and the
sauce thick ana creamy Il Is neres
sagy TO sir the potatoes frequently
10 prevent sticking. The starch IN
the potatoes chickens the sauce,
Dreamed potatoes are particular!
good To serve with fish OF chicken
HASHED BROWN POTATOES
Cut cold boiled potatoes into small
pieces e cupluls). season with Salt
and pepper, cook three minutes IN
cup OF bacon drippin4s, stir
ring constantly Let stand few sec .
onds TO bpown underneath, fold like
an omeIet. and serve on hot plat .
.er.
These are very good with broiled or .
'ried fish or meat
MEAT AND POTATO PIE WITH .
POTATO CRUST Boil meat. cut INFO .
mall pieces Mix with potatoes sep
lratelg boiled and cut up, and put i'm
d Il baking dish. Make crust ny
mixing smoothly mashed potatoes to
Which Tablespoon Of shortening has
leen added, with enough flour ana
water TO make them lOll our easily.
\ pie made Of a pound OF meat viii
eQuire five or six small boiled pc.
atoes, cupul OF mashed potatoes.
nd eight or len tablespoons OF flour,
md should be baked about twenty
minutes in a hot oven. Salt pepper,
md other seasoning, as onion and car
OF, may be added to taste. 4 tea
,poon OF baking powder makes the
rust lighter
POTATO PUDDING - II ID, mash
d potatoes q small potatoes), / Ia .
teaspoons butter or good cooking lat
eggs. II cup milk, IT teaspoon
alt. ~ lemon tjuioe and ilnW, ]
arlespoon sugar, II cup raisins or .
aisius and nut meats Boil potatoes, /
nash, and add butter eggs, milk, lem .
N juice, 2rated peel. and sugar, Beat
I'll the ingredients together and bake
n a buttered dish for three quarters
If an hour or longer