Baked Potatoes.
Select nice smooth potatoes for baking. Put in a hot oven for 1¹⁄₂
hrs. It depends on the size of the potatoes how long it will take them
to bake. Serve as soon as they are done to let them stand after being
baked will make them soggy.
Stuffed Baked Potatoes.
Bake the potatoes until they are well done, then remove from the oven
and cut off one end and take a teaspoon and remove all the inside and
put in a dish and add 2 tablespoonsful of sweet cream, piece of butter
size of a walnut, pepper and salt to taste. Cream all together the same
as for mashed potatoes, then fill the potatoes skin, return to the oven
for about 10 minutes and serve hot.
French Potatoes.
Pare and wash potatoes, cut them length wise into ¹⁄₂ inch pieces and
fry them in hot lard. When a light brown, remove from the fat and lay
on paper to drain.
Creamed Potatoes.
Cold potatoes cut in dice and 1 cup of milk with 1 tablespoonful of
flour stirred in with 1 piece of butter the size of a small egg, salt
and pepper and cook until creamy.
Scalloped Potatoes.
Slice potatoes thin, put in layer salt and pepper add piece of butter,
dredge lightly with flour, fill the dish with three layers within an
inch of the top, cover with rich milk. Grate cheese over the top is
very good.
Potato Chips.
Pare and slice potatoes very thin with potato slicer or sharp knife,
let them remain in ice water about 2 hours, drain and wipe dry and fry
in hot lard, salt while hot.
Potato Balls.
Take cold mashed potatoes, make into flat balls and dip them in flour
and fry in hot butter a light brown.
Boston Baked Beans.
Soak beans over night, in the morning pour off the water and parboil
with ¹⁄₂ teaspoon of soda until half tender then pour off the water
and cover again with hot water and small piece of salt pork, cook
until tender then remove from the kettle and put them in a bean pot or
earthen dish, add a little mustard, salt 1 tablespoonful of molasses,
bake 8 hours, keeping them covered with hot water until the last hour
when they will brown.
Asparagus.
Cook the asparagus whole in salt water, when tender serve on toast with
a cream sauce made of milk, butter, salt and thicken with flour or pour
over melted butter.
Squash.
Do not peel, cut in large pieces and steam till tender, scrape out
inside season well.
Parsnips.
Scrape well, cut in thin slices, cook in water till tender about 20
minutes season well, drain off the water and flour each piece and fry
in hot butter.
Turnips.
Boil till tender then put into chopping bowl and chop quite fine or
mash them fine, add butter and little cream, pepper and salt to taste.
Fried Tomatoes.
Peel tomatoes by pouring boiling water over them, slice crosswise in
large slices, salt and pepper them, dip each slice into wheat flour and
then into the beaten egg and fry at once in hot lard. Serve hot.
Egg Plant.
Peel slice and sprinkle each with salt and pepper at noon. Put in a
bowl with plate on top a flat iron to press it down. At dinner time
wash dry, roll in flour, season with pepper, fry in hot drippings to
rich brown.
Mushrooms.
Choose such as are young having red gills, cut off the part of the
stalk which grew in the earth, wash them remove the skin from the top,
stew them with some salt in a little water and when tender add butter
into which you have rubbed brown flour. They are good broiled on a
griddle and laid around beefsteak.