The book of potato cookery

Dedication

Dedicated to those women patriots who are helping win the war, not with blare of trumpets, or in the light of publicity, but in their own homes, where by careful planning, and with much sacrifice of time and strength, they are giving their families varied and nourishing food, and at the same time are conserving the precious foodstuffs for our soldiers and allies "over there. " If this book proves a help to such women, the author has accomplished her purpose.

Contents

CHAPTER PAGE

I The Potato: Its Story and Importance ... I

II Potatoes: Boiled, Mashed, Baked, Fried, etc. . 9

Chapter I The Potato : Its Story And Importance

There is no plant grown (excepting wheat) so important as the potato in the dietary of the nations at w r ar. The potato so far surpasses all other tubers and roots in importance that its composition and nutritive value have been carefully studied both in this country and in Europe. It is a native of the elevated tropical valleys of Chile, Peru, and Mexico; and was carried to Spain from Peru early in the sixteenth century, introduced into Virginia from Florida by Spanish explorers, and into Great Britain from Virginia by Sir John Hawkins in 1565. Since that time it has become a staple article of food throughout all Europe and the Americas, so commonly and universally used that it is to be found on the tables of rich and poor alike.

The potato is noteworthy for its extraordinary productiveness, far exceeding that of almost any other food product grown, an equal amount of ground yielding approximately thirty times greater weight of potatoes than of wheat. It is grown in all parts of the United States, but most abundantly in the North Atlantic and North Central States. New York, Maine, Michigan, and Wisconsin are the greatest potato states, each producing annually more than twenty million bushels.

FOOD VALUE

The bulk of the carbohydrates which the potato stores for future use is in the form of starch which, of course, is insoluble in cold water, and small quantities of dextrine sugar, etc., which are soluble. In young tubers there is a larger proportion of sugar and less starch than when they become mature. When it begins to sprout part of the starch is converted by a ferment into soluble glucose Fat appears in such small amounts that it need not be taken into account The protein bodies are rather scant. The most im portant mineral matters found in potatoes are potas and phosphoric acid compounds. As ordinarily purchased 4.5 pounds of raw potatoes and 1 pound of uncooked rice contain equal weights of each class of nutrients and have about the same nutritive value.

h

In the ordinary American dietary, potatoes represent 3.9 per cent of the total cost of food, and furnish 5.3 per cent of the total calories, 4.2 per cent of the total protein, and 8.7 per cent of the total phosphorous and iron compounds. As phosphorous and iron compounds are of as much importance in the dietary as protein and fuel foods, it is evident that a generous supply of nutrients is obtained for a small percentage of money expended for potatoes.

Although the percentage of ash constituents in foods is small, the part they play in constructing tissue and in keeping the body in good working order is not a small one.

Phosphorous is essential in building tissue and in stimulating growth; iron is necessary in the making of red blood cells and other tissues. Calcium is needed in building bones and teeth. Vegetables furnish iron in larger proportions than do most animal foods. In the mineral content of potatoes are moderate amounts of the necessary compounds of phosphorous and calcium, a relatively high percentage of iron and a very high percentage of the base yielding potassium.

It is estimated that there are enough basic compounds in one medium-sized potato to neutralize the acids of two average slices of roast beef. If rice should be substituted in such a meal for potatoes, while the rice would supply the necessary starch, it would not serve to counteract the acids produced by the meat but would rather increase them.

Vitamine is the name given to a property or constituent of food which is essential to life — and potatoes possess this property. In the refining process wheat loses this vitamine property or constituent; therefore the potato is especially beneficial in a dietary in which white bread is used.

MARKS OF THE GOOD POTATO

In point of flavor the early varieties and young potatoes generally are preferable to more mature ones. They usually have smoother skins than older ones. They are not as mealy and they do not keep as well. Late in the season well-developed tubers are safer. Very large ones are not desirable because it is harder to cook them evenly. Smooth, regularly shaped potatoes with comparatively few eyes are more economical than irregular ones which cannot be pared without much waste. Tubers old enough to sprout begin to develop an acrid taste. Watery potatoes are always undesirable because they become soggy in cooking. A good, mealy potato should feel firm when pressed in the hand. If cut it should separate crisply under the knife and be of even density throughout. When potatoes are old and wrinkled they are much improved by cutting off the ends or by paring and soaking in cold water for several hours.

SUGGESTIONS FOR THE PREPARATION AND COOKING OF

POTATOES

The proper preparation of potatoes should never be considered of secondary importance, even if regarded from a purely hygienic standpoint only. The first essential to be observed in order to achieve the best results is scrupulous cleanliness. Special care should be given potatoes when cooked in their " jackets." They should be thoroughly scrubbed with a small brush and then rinsed.

Baking and steaming are generally thought to be the best ways of cooking potatoes; the latter method has the advantage of the economy of fuel, as a potato baked in a slow oven is inferior to one properly boiled. The method by which they are cooked should be considered not only for its effect on the nutrition, but upon the pocketbook.

When potatoes are pared before cooking, the loss is estimated at about twenty per cent, as the larger proportion of the protein and mineral matter is in the outer layer, and the skin tends to hold back the protein, mineral salts and starch. If the skin is removed before cooking the waste of total substance is about twice as much as when cooked in their skins. It is wasteful to pare potatoes long before cooking as they must be covered with cold water in order to keep them from turning dark. Potatoes pared and soaked three or four hours lose about three times as much of their mineral matter and seven times as much of their protein as those that are pared and put on to cook immediately. Therefore the conclusion is that it is better not to pare potatoes before cooking, and to put them on to cook in boiling water so as to retain all their nutritive value. As potatoes are not always perfect, the housewife must use discretion as to the advisability of removing part, or all of the skin before cooking.

For frying in deep fat, or for salads, a potato high in protein and low in starch content is desirable; but for baking, mashing, and such purposes, a mealy potato is preferable.

POTATOES: BOILED, MASHED, BAKED, FRIED, ETC.

Chapter II Potatoes: Boiled, Mashed, Baked, Fried, Etc

Boiled Potatoes

Select potatoes as nearly the same size as possible. If they are to be cooked in their skins scrub them and cut a narrow band of skin from each potato. If they are to be pared, remove as little as possible of the skin with a sharp knife and with the point of the knife remove the eyes and any imperfections. Cover with boiling water. Boil for fifteen minutes and add one tablespoon salt for every dozen potatoes. When they can be easily pierced with a fork they are done, which will be from twenty to thirty-five minutes according to size. Drain off every drop of water. If not to be served immediately cover with a clean cloth, but never with a tight cover.

Mashed Potatoes

"When boiled potatoes are drained, remove skins, mash with wire potato masher until free from lumps. Add tablespoon butter for every four potatoes and enough hot milk to moisten. No definite amount of milk can be given as potatoes vary as to the amount they will absorb. Beat light and serve piled lightly in a hot dish.

Baked Potatoes

Select potatoes of even size with smooth surface. Scrub clean. Put into a hot oven and bake until soft, about forty to forty-five minutes. Test to see if they are soft by squeezing in a clean holder. If the skin breaks easily and they feel soft to the hand they are done. Each skin should be broken to allow the steam to escape. They should be served at once.

Potato Saute

Wash, pare, and cut four potatoes in quarter-inch slices. Let stand in cold water one-half hour. Drain. Put two tablespoons of oil in frying pan. When hot put in potatoes. Cover closely. Set where they will cook slowly, and cook fifteen to twenty minutes. Stir occasionally.

Potatoes a la Maitre d'Hotel

Cut raw potatoes into cubes or balls with a French cutter and boil ten to fifteen minutes in salted water. Drain. Cream three tablespoons butter, add one teaspoon lemon juice, one-half teaspoon salt, one-eighth teaspoon paprika, two teaspoons chopped parsley. Add this to the potatoes and serve.

French Fried Potatoes

Wash and pare the potatoes. If small cut them in eighths lengthwise; or if large cut in half crosswise, then cut in pieces a quarter of an inch lengthwise. Soak for one hour in cold water. Drain and wipe dry. Fry a few at a time in hot fat until brown. Drain on soft paper and sprinkle with salt.

Hashed Brown Potatoes

Two cups cold boiled or baked potatoes chopped fine. Season with salt and pepper. Put two table-

ii spoons fat in a frying pan. When hot add the potato and press down carefully into the bottom of the pan. Cook slowly (if using gas stove put asbestos mat under the pan) until potatoes are brown on the bottom. Roll over carefully and turn on to a hot platter. Garnish with water cress and rings of pimento.

Baked Hashed Brown Potatoes

2 large potatoes i tablespoon chopped onion

i tablespoon butter or mar- I tablespoon minced parsley

garine I tablespoon flour

i cup milk I teaspoon salt

| teaspoon pepper

Wash and pare the potatoes and cut into dice. Melt the butter; blend with it the flour, salt, and pepper. Add the milk and stir until it boils. Butter a baking dish. Put in a layer of potato. Sprinkle over it half of the onion and parsley, then the remainder of the potato and onion and parsley. Pour the sauce over it and bake in a hot oven for half an hour, or until soft. Cover for the first fifteen minutes, then remove cover and brown.

Potatoes Hashed in Cream

Two cups cold cooked potatoes, hashed. Season with salt and pepper. Put into a saucepan with one cup thin cream. Place where it will heat but not brown. Cook until cream is all absorbed. Add one teaspoon butter. Shake occasionally while cooking.

Potato Puffs

i cup cold boiled potato £ cup cheese

J cup barley flour \ cup butter or margarine

2 eggs \ teaspoon salt

\ teaspoon cayenne

Either grate or rub through a strainer the potato (one cupful after grating) and the cheese. Melt the butter and when it is bubbling stir the flour in quickly and stir over the fire until it cleaves from the side of the pan. Remove from the fire. Cool slightly. Add the unbeaten eggs one at a time, beating thoroughly after each egg is added. Add cheese, potato, salt and cayenne, and again beat.

Drop by spoonfuls on a well buttered pan and bake for half an hour in a moderately hot oven.

Potato Souffle

2 cups hot mashed potato ^ cup milk

i tablespoon butter \ teaspoon salt

\ teaspoon pepper 2 eggs

To the mashed potato add all the ingredients except the whites of eggs, and beat until light. Cool. Beat the whites stiff and dry and fold lightly into the potato. Put into a buttered baking dish and bake until puffed up and brown. Serve at once in the dish in which it is baked. If liked more delicate, omit the yolks.

Curried Potatoes

6 cold cooked potatoes (boiled 1 teaspoon salt

or baked) \ teaspoon pepper

2 tablespoons butter or mar- 1 scant teaspoon curry powder

garine -J cup stock or milk

1 tablespoon chopped onion 1 tablespoon lemon juice

Melt the butter. Add onion. Cook two or three minutes, but do not brown. Add potatoes, salt, pepper and curry powder and mix well with the onion. Add the stock or milk and lemon juice. Stir gently with a fork until all the liquid is absorbed. Serve sprinkled with chopped parsley.

Potato Scallop

1 cup cold boiled potato cut 2 tablespoons chopped celery

into dice I tablespoon chopped onion

2 tablespoons chopped carrot (add any cooked peas or string

beans which you may have on hand) i cup strained tomato 2 tablespoons butter or mar-

i tablespoon flour garine

sifted bread crumbs

Melt the butter. Cook in it the onion, carrot, and celery for two or three minutes. Add the flour. Stir until blended. Add the tomato; stir until it boils. Grease a baking dish. Sprinkle over with the crumbs. Put in the potatoes and other vegetables. Pour the sauce over it. Cover with buttered crumbs and bake until brown.

Potato Fricassee

1 cup cold boiled or baked po- \ teaspoon onion juice

tato cut into dice I cup milk

i tablespoon butter or mar- i tablespoon cream

garine \ teaspoon salt

2 egg yolks \ teaspoon pepper

Melt the butter. Add the milk, potato and seasonings. Heat slowly. Beat the egg yolks and cream together. Stir into the potato. When thickened remove from the fire at once and pour into a hot serving dish. Sprinkle with chopped parsley and serve at once.

Potatoes with Chives

4 medium potatoes 2 tablespoons butter or mar-

\ cup hot milk garine

2 tablespoons chopped chives

Wash, pare and boil potatoes. Mash them. Add the other ingredients : beat until light. Turn into a buttered baking dish; leave the top rough. Dot over with pieces of butter and bake until golden brown in a hot oven.

Potato Hillocks

2 cups hot mashed potato 2 tablespoons melted butter or

2 tablespoons hot milk margarine

i egg \ teaspoon salt

a few grains of pepper

Add butter, milk, salt, pepper and beaten egg to the potato. Shape into pyramids. Place on a greased pan.

Baste with the butter. Brown in a hot oven. Slip oft* carefully onto a hot platter. These may be served as a garnish around meat or by themselves with cheese sauce. If served with cheese sauce it may be used as the main dish at dinner or luncheon.

Potato Omelette

I medium baked potato ^ teaspoon salt

J teaspoon lemon juice s \ tablespoon butter or mar-

3 eggs garine

\ teaspoon pepper

Peel the potato and rub through a fine strainer. Add the salt, pepper, and lemon juice. Separate the eggs and beat both whites and yolks until light. Add the yolks to the potato and beat well together. Fold the whites in lightly. Put butter in frying pan. When bubbling pour in the omelet. Cook slowly until brown, about eight or ten minutes. Turn onto a hot platter. An omelet is best cooked if placed in the oven for the last four or five minutes. If not put in the oven, slip an asbestos mat under the pan, reduce the heat, and cover the omelet that length of time.

Kalecanon

Chop fine equal quantities of cold cooked potato and cabbage. Season highly with salt, mustard and cayenne. Put some fat (meat dripping is best) into a frying pan. When hot turn in the mixture ; cook slowly without stirring until heated through.

Delmonico Potatoes

2 cups cold boiled potato, cut 2 tablespoons melted butter

fine or margarine

I teaspoon salt | teaspoon pepper

I cup rich milk

Butter a shallow baking dish. Put in the seasoned potatoes. Pour over the milk and lastly the melted butter. Brown in a moderately hot oven. Serve in the dish in which they are cooked.

Potatoes and Onions

To serve with sausage

4 potatoes boiled in their skins 2 large onions (slice and let (peel while hot and slice stand in salt and water £

thin) hour)

Melt one tablespoon of ham or bacon fat (or other fat will do). Add the onions and cook until slightly browned. Add the potato. Mix lightly with a fork. Add one-half cup vinegar, one-half teaspoon salt, and a few grains of cayenne, and cook five minutes.

Potato Pie

2 cups sliced raw potato I onion, sliced

1 stalk celery, sliced 2 tablespoons butter or mar-

2 tablespoons tapioca garine

■| cup milk \ teaspoon salt

\ cup water

Melt the butter and cook the onion in it, but do not brown. Add the water. Butter a pudding dish and put in it the potatoes, celery, salt, onion, and water. Sprinkle the tapioca over. Add the milk and cover with the following paste :

1 cup hot mashed potato 4 tablespoons of shortening

2 teaspoons baking powder enough milk to make a soft \ teaspoon salt dough

I cup corn flour

Bake one hour in a moderate oven.

Franconia Potatoes (Baked with Meat)

Wash and pare the potatoes and cut into uniform size (about one and a half inch cubes). Parboil five minutes. Drain. Put into the roasting pan with the meat and baste often with the fat from the meat. Cook forty minutes.

Potato Chops

4 medium potatoes or enough 2 tablespoons green pepper

to make 2 cupfuls 2 tablespoons carrot

1 cup hot milk \ tablespoon onion

3 tablespoons tomato pulp 1 egg yolk

3 tablespoons sifted crumbs 2 tablespoons sherry, or Ma-

3 tablespoons butter or mar- deira

garine \ teaspoon mace

1 teaspoon salt 1 teaspoon parsley

cayenne

Wash, pare, and chop the potatoes fine, and cook in the milk until soft (use care that they do not burn). When soft add the butter. Put the pepper, carrot, onion, and parsley through the food chopper and stir into the potato. Cook a few moments stirring constantly. Add the tomato pulp, salt, cayenne, mace, and wine. Cool. Form into chops. Roll in egg and crumbs. Fry in deep fat, or roll in flour and melted fat and brown in a hot oven.

Make the tomato pulp by cooking strained tomato until thick. If the wine is objectionable use a tablespoon of lemon juice in its place.

Potato Bouchees

I

I cupful hot mashed potato tablespoons hot milk beaten yolk of egg tablespoon butter or mar-

3 tablespoons cheese broken in bits onion salt salt and pepper garine a few grains of cayenne

Mix all the ingredients together. Season to taste and beat until light. Wash and drain tender cabbage leaves or the large outside leaves of lettuce. Put one spoonful of the potato mixture in each leaf; wrap the leaf around it, and fasten with a wooden toothpick. Steam for twenty minutes. Remove the toothpick and serve. The above will make eight or nine bouchees.

Potatoes with Peanut Butter

2 cups cold boiled or baked | tablespoon butter or marpotato garine | teaspoon salt \ teaspoon pepper 2 tablespoons peanut butter milk

yolks 2 hardboiled eggs

Cut potatoes into dice. Melt butter in saucepan. Put the potatoes in. Season with salt and pepper. Add the milk, and simmer until most of the milk is absorbed. Blend the peanut butter and yolks of eggs together and stir into the potato. Serve when hot.

Potato Balls

Grate three or four cold boiled potatoes. Cream one-third cup butter or margarine and work into it three beaten eggs. Blend this with the potato. Add salt and pepper. Shape into small balls. Drop into boiling water with a little salt in it. Simmer for ten minutes. Serve with meat gravy or tomato sauce.

Tomato Sauce

1 1 cups strained tomato £ tablespoon onion juice

2 tablespoons fat i^ tablespoons cornstarch

£ teaspoon salt i teaspoon pepper

Melt the fat. Blend with it the cornstarch and seasonings. Pour in the tomato and stir until it thickens. Simmer for ten minutes.

Potato Cakes medium potatoes tablespoons margarine or

any clarified fat teaspoon minced onion tablespoons milk teaspoon mace cayenne egg yolks

tablespoons fine bread crumbs

| teaspoon salt

After removing skins from either boiled or baked potatoes, mash them through a fine strainer. Soak the crumbs for five or ten minutes in the milk. Add the soaked crumbs, salt, mace, and cayenne, and the yolks beaten light. Make into cakes. Dip into melted fat and place in a hot oven until brown. Serve with cheese sauce.

i tablespoon butter i J tablespoons flour \ teaspoon salt

Cheese Sauce

i teaspoon paprika i cup cheese which has been put through the chopper i cup milk

Melt the butter. Add flour, salt, and paprika. When blended add the milk, and stir until it boils. Stir in the cheese and cook over water until the cheese is melted and smooth.

Potato Nests with Cheese

4 medium potatoes I tablespoon butter or mar-

^ teaspoon salt garine

2 tablespoons grated cheese a few grains of paprika

2 tablespoons thin cream 2 egg yolks

Boil and mash the potatoes. Add the butter, cheese and seasonings. Beat the egg yolks with the cream and mix with the potato. Make into nests, and place on a greased baking tin. Brush over with the beaten white of egg and set in the oven to brown. Slip carefully off onto a hot platter and fill the centers with hot seasoned peas.

Potato nests are also good filled with creamed chicken or fish.

Potato Cheese Souffle

2 medium potatoes 3 tablespoons grated cheese

i tablespoon butter I cup milk

i tablespoon cream I egg

Boil the potatoes in their jackets. When soft remove skins and set away to cool. When cold, grate or rub through wire strainer. Add the cheese, butter and milk. Beat the egg yolk with the cream and add to potato. Beat white of egg light and dry and fold in lightly. Pour into a buttered mold and bake one-half hour, or steam one hour, tightly covered. Serve at once.

Potato Gruyere

Allow one potato for each person. Scrub and bake. When done open and scrape the inside into a hot bowl. Mash. For each potato add one teaspoon butter, two teaspoons grated Swiss cheese, salt and pepper to taste, and the stiffly beaten white of one egg for every three potatoes. Form into heaps on a buttered pan. Brush over with beaten yolk of egg diluted with a little milk. Brown in a hot oven.

Potatoes with Cheese Stuffing

3 large potatoes 2 whites of eggs

3 tablespoons grated cheese I yolk of egg

2 tablespoons milk 2 tablespoons butter or mar-

\ teaspoon salt garine

I teaspoon chopped parsley \ teaspoon pepper

Bake the potatoes. When done cut in halves lengthwise. Remove the insides to a hot bowl and add to them the cheese, milk, butter, salt, pepper, and yolk of egg. Beat the whites of eggs stiff and fold in lightly. Fill the skins with the mixture, heaping it up. Leave the tops rough. Brush them over with yolk of egg diluted with one tablespoon milk. Bake in oven until brown.

Potato Roll

4 medium potatoes \ teaspoon salt

yolks 3 eggs \ cup cream

i teaspoon finely minced on- 2 tablespoons butter or marion garine

Wash, pare, and boil the potatoes and rub through sieve. Beat the yolks with the cream and mix with the potato. Add the butter and seasonings. Butter a mold and sprinkle with bread crumbs. Put in the mixture. Set mold in a pan of hot water. Cover with oiled paper and bake for fifteen minutes. Remove the paper and bake for fifteen minutes longer. Serve with Hollandaise Sauce.

Hollandaise Sauce

\ cup butter or margarine \ teaspoon salt

yolks 2 eggs a few grains cayenne

juice \ lemon \ cup boiling water

Cream the butter. Add one egg yolk and beat it well into the butter, then the second egg yolk, and when well mixed add the salt, cayenne, and boiling water. Cook over boiling water, stirring constantly about two minutes until like thick cream. Remove from the fire at once and turn into dish to serve.

Philadelphia Potatoes

new potatoes, enough to make i egg

about 3 cupfuls I tablespoon cream

2 tablespoons butter or mar- 2 teaspoons cornstarch

garine f teaspoon salt

J cup milk \ teaspoon pepper

Boil the potatoes and remove the skins. Cut in thin slices. Make a sauce with the butter, cornstarch, and milk. Season w r ith salt and pepper. Butter a shallow dish. Put in half the potato ; add half the sauce, then repeat. Beat the egg with the cream and pour over the last thing. Bake in a hot oven until egg is set.

Kentucky Potatoes

5 medium potatoes 2 tablespoons butter or mar-

^ teaspoon white pepper garine

ij cups milk f teaspoon salt

Wash, pare, and slice the potatoes. Soak in cold water one-half hour. Drain and put into a greased baking dish. Season with salt and pepper. Pour over the milk and put the butter in bits over the top. Bake in a hot oven, about forty-five minutes until soft. Cover for the first twenty minutes.

Norwegian Potatoes

2 cups raw potato cut into ^ cup chopped raw onion

dice 2 tablespoons clean fat

1 cup chopped raw carrot 1 teaspoon salt

J teaspoon pepper

Melt the fat. Cook in it the onion and carrot (but do not brown them) , for five minutes. Add the potato, salt, and pepper. Add enough boiling water to cover. Cover and simmer for half an hour. Watch carefully that the water does not boil away and the vegetables burn. Remove the cover and cook until most of the water has evaporated.

Scotch Potatoes

2 cups potato i^ tablespoons cornstarch or

i^ cups onion rice flour

i cup milk I \ teaspoons salt

i tablespoon butter or mar- \ teaspoon pepper garine

Wash, pare, and cut potato and onion in quarter-inch slices. Cover with boiling water. Add one teaspoon salt and cook ten minutes. Drain. Put into a greased baking dish. Make a sauce by melting the butter; blend with it the cornstarch or rice flour, one-half teaspoon salt, and pepper. Add the milk and stir until it thickens. Pour this over the potatoes and onion. Put small pieces of butter over the top and bake thirty to forty minutes.

Swiss Potatoes

Cut four cold boiled potatoes into thin slices. Break into small pieces half. as much cheese as there is. potato. Put alternate layers of potatoes and cheese into a well buttered baking dish with a layer of potatoes on top. Pour one-fourth cup milk over all and dot the top with pieces of butter. Bake in a moderate oven until light brown.

French Potatoes

Cut cold boiled potatoes into slices one-fourth inch thick. Saute in a little butter or margarine. Keep slices whole if possible. When brown on both sides add more butter and a little chopped parsley, salt, pepper, and lemon juice. When hot add a little hot cream, and serve.

Chilian Potatoes

Mashed potatoes seasoned with salt, butter, tabasco, and milk. Press into a brick loaf pan. When cold cut into half-inch slices. Roll in flour. Saute in oil.

Potatoes Mexican Style

5 medium potatoes | tablespoon parsley

J cup seeded raisins I teaspoon sugar

10 olives stuffed with pimen- \ teaspoon salt

to cayenne

After scrubbing, paring, and boiling the potatoes rub them through a fine strainer. Put raisins, olives, and parsley through the meat chopper and add the potato.

Add sugar, salt, and a few grains of cayenne. Form into an oblong cake and leave the top rough. Put two teaspoons of margarine or vegetable oil into a baking tin and heat. Put in the cake and bake for fifteen minutes or until a golden brown. Take out carefully onto a hot platter and serve.

Potato and Spinach Croquettes

2 cups hot mashed potato 2 tablespoons butter or mar-

2 eggs garine

J cup cooked spinach chopped ^ teaspoon salt

fine I teaspoon pepper

Mix all the ingredients together. Cool. Shape into croquettes. Roll in egg and crumbs and fry in deep fat, or roll in flour and dip in melted fat and cook in a hot oven until brown.

Potato and Nut Croquettes (1)

I cup mashed potato i| teaspoon salt

I cup chopped nut meats J teaspoon pepper

I teaspoon onion juice 2 tablespoons milk

i teaspoon lemon juice ~i egg

Mix potato, meat, onion juice, pepper, salt, anc lemon juice together. Beat the egg and add the milk. Mix with the potato mixture. Shape, prepare, and cook as other croquettes.

Potato and Nut Croquettes (2)

I cup mashed potato

i cup soft bread crumbs

^ teaspoon salt

\ teaspoon lemon juice

1 cup black walnut meats

2 eggs

\ teaspoon celery salt

3 tablespoons milk

, Mix all the ingredients together, quettes and fry.

Make into cro-

BISCUITS, MUFFINS, ETC.

Chapter III Biscuits, Muffins, Etc

Raised Potato Biscuit

I cup hot mashed potato I teaspoon salt

3 tablespoons shortening J cup milk

\ yeast cake dissolved in \ 2\ cups rice flour

cup warm water enough wheat flour to