The diamond drill., 1918-01-19
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Wash, pare and cut potatoes To
one-fourth inch slice. Put in lay
er in buttered baking dish, sprinkle
with salt and popped, dredge with
-four. and dot over with l-2 table,
spoon butter or oleo; repeat, Add hot
milk until 1t may be seen through the
top layer. Bake IA hours or until
potato is soft.
Slices OF bacon or freshened salt
pork may be added to top OF potato
II the amount of butter Is lessened.
Variations for cooked potatoes; a
Cut potatoes In dice of uniform
size; season with salt, pepper. but
ter. Sprinkle with chopped parsley
b. Cut cooked potatoes in cubes or
slices. Add white sauce. Cheese
may be added to this white sauce; c.
Put creamed potatoes into buttered
baking dish; cover the top with but
tered bread crumbs: bake until II IS
brown; d. Arrange alternate Layers
Of creamed potatoes and grated
cheese in buttered baking dish; COW
er the top Of the dish.
Stuffed Baked Potatoes.
Cut baked potatoes in half, remove
the pulp, mash It. add enough milk
for the usual consistency OF mashed
potatoes, and season with butter, salt
and pepper. Fill the cases with this
mixture, dot the tops with butter or
brush with milk. and bake for eight
or ten minutes in a hot oven.
Potatoes may be stuffed in the morn
inig and heated for noon or in tbs
evening for supper
Variations: TO the mashed pota-
toes, before the cases arc filed. may
be added any Que or a combination Of
the following: a. Beaten white a.
egg q egg to medium-sized pota-
tooa b, Grated cheese Q-2 cupful
TO medium-sized potatoes) c,
Chopped meat C-2 cupful to 3 med
INN sized potatoes); d. Chopped
parsley u 7 to medium-sized pota-
toes.
White Sauce.
T butter or oleo; T -four; IL L
salt; f. &. pepper; milk
Melt the butter, add the -four. salt
pepper and stir until mixture Is
smooth. Add milk. Stir sauce until
it thickens. Cook five minutes. Add
to potatoes
Variations: A. Combine potatoes
and peas for creamed vegetables; b.
Combine potatoes and carrots for
creamed vegetables. c. Parsley D.
cheese may be added to the white
sauce; d. Paprika or green peppers
may be added to white sauce
EscalIoped Potatoes.
Remove the skin from boiled pota-
toes and cut in slices one-fourtn inch
thick Arrange the sliced potatoes in
layers in a buttered baking dish. COW
ering each layer with white sauce
(recfpe above) Sprinkle the top with
buttored crumbs, and bake for about
twenty minutes
Variations Add in layers; a.
Hard-cooked egg sliced; b. Grated
cheese; G. Minced ham. beef. etc.
I Baked Potatoes.
Select potatoes OF uniform size !;
wash them with vegetable brush
place them on the crate in hot oven
bake them about forty-hye minutes
or until soft Crack the skin in orde,
70 let out the steam which otherwise
would condense and cause soggness
Riccd Potatoes.
Force cooked potatoes through q
ricer or a course strainer into hot
vegetable dish. Avoid handling in or
der to keep the potatoes light an
attractive in appearance. Variation
Brown In a buttcred baking dish "a
the oven
Boiled Potatoes.
Select potatoes OF same size SO
that they will cook evenly. scrur
clean and pare thinly Drop into
boiling water and boil until soft. Sail
when half done. When done. drair
off every drop OF water and shake
over the FIRE until dry.
Creamed Potatoes.
3 to medium-si potatoes. Pare
and cut potatoes in cubes. Drop II
boiling water. Cook until tender
Drain. Add white sauce
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