Se ce Ce ee

52 Blue Ribbon Cook Book

breaking the skin, remove the inside; mash, add seasoning, butter and milk
and fill the shells, leaving the top rough. Place in a hot oven for 10 minutes
or until potatoes are a light brown. The white of an may be beaten
hight and added if desired; this makes a more delicate and fluffy mixture.

Brown Baked or Franconia Potatoes—Wash and pare potatoes of
uniform size, and 1 hour before meat is done, put them in the baking pan
around the meat and baste with dripping every time you baste the meat.

Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a
buttered baking dish, season with salt and Blue Ribbon pepper, dredge
lightly with flour, dot with small pieces of butter; repeat until dish is almost
full. Add hot milk until it comes almost to top layer. Cover with buttered
crumbs. Bake until soft, about 1 hour. A little chopped onion is an
improvement. |

Mashed Potatoes—To every 2 cups potatoes (about 3 medium) add 2
tablespoons butter, and about { cup hot milk, and a dash Blue Ribbon
pepper. A little salt may be added if necessary. Beat hard with potato
masher or fork until creamy. Pile lightly on hot serving dish.

Boston Chips or French Fried—After paring potatoes, soak them 1
hour in cold water, dry thoroughly in towel, then cut them into strips,
slices, or use a fancy cutter. After this, do not wet them again. Have a
kettle of hot fat ready; put the chips in a basket, and fry until they turn a
golden brown. Then lift out, drain, sprinkle on salt, and serve at once.

Lyonnaise Potatoes—Slice 6 cold boiled potatoes, or cut into dice.
Put a little butter in the frying pan, put in 3 onion chopped fine, and fry it a
light brown; put in the potatoes, turning them without breaking; then stir
in 1 tablespoon of minced parsley, and serve hot. A few drops of vinegar
added with the onion improves the flavor.

Duchess Potatoes—2 cups hot riced potatoes, 2 tablespoons butter,
seasoning, 2 yolks of eggs, 2 tablespoons milk.

Combine ingredients, beat until creamy. Shape, using pastry bag and
tube. Brush over with diluted egg white and brown in a hot oven.

Delmonico Potatoes—Cut cold, boiled potatoes, into small dice, mix in
saucepan with thin white sauce, and season well. Butter a fireproof serving
dish, arrange potatoes alternating with a sprinkling of cheese, cover with
buttered weanibe: rated cheese, and bake until top is browned. A chopped
hard-boiled egg adds to nourishment of the dish.

Peas in Potato Cups—Take about 1 cup cold mashed potatoes for 1

erson. Shape into a ball, then indent with small greased cup, bottle,
rge end of egg, etc. Brown in oven and fill with peas.

Potato Turnovers—Have some cold roast beef, or veal and ham mixed,
and cut very fine. Take hot mashed potatoes and make into a paste with
1 or 2 eggs, according to quantity. You should have twice as much potato
as meat. Roll the potato out, dredging with flour. Cut this round, about
the size of a small saucer. On one half put the chopped meat, fold the other
half over, and brown in pan.