Better Meals for Less Money Part 21

269.--POTATO CROUTONS

Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat.

270.--FRENCH FRIED POTATOES

Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak in cold water for half an hour; drain, dry, and fry in deep fat about seven minutes; drain on soft paper, and sprinkle with salt. Cook only one layer in the basket at a time.

271.--HASHED BROWN POTATOES

Melt in the frying pan four tablespoons sausage fat, beef drippings, or other fat; add two cups chopped boiled potatoes, season, and cook slowly twenty minutes, or until well browned; fold double, and garnish with parsley.

272.--LYONNAISE POTATOES

4 boiled potatoes 2 tablespoons sausage fat 1/2 teaspoon salt 2 slices onion finely chopped 1/8 teaspoon pepper

Cut potatoes in half-inch cubes, and season with salt and pepper; put fat in frying pan, add onion, and cook slowly for ten minutes; add potatoes, stir well, and cook for ten minutes without browning.

273.--PAN-ROASTED POTATOES (Franconia)

Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, and cook in roasting pan with meat about forty minutes; baste often with fat in pan.

274.--SCALLOPED POTATOES WITH CHEESE

Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way.

275.--SCALLOPED POTATOES WITH PEPPERS AND CHEESE

1 quart half-inch potato cubes 1/2 teaspoon salt 1 onion chopped 1/2 teaspoon paprika 2 tablespoons bacon fat 2 canned red peppers 4 tablespoons flour 1/2 cup grated cheese 2 cups hot milk 1/2 cup b.u.t.tered crumbs

Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with b.u.t.tered Crumbs (see No. 472), and bake fifteen minutes, or until brown.

276.--STUFFED POTATOES WITH CHEESE AND BACON

4 large potatoes 1/4 teaspoon paprika 4 tablespoons grated cheese 1/4 cup hot milk 3/4 teaspoon salt 4 slices bacon

Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

277.--STUFFED POTATOES WITH NUTS AND CHEESE

4 hot baked potatoes 1/2 tablespoon b.u.t.ter 1/4 cup nuts chopped fine 1/2 teaspoon salt 1/4 cup grated cheese 1/4 teaspoon pepper 1/4 cup milk b.u.t.ter and paprika

Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts, cheese, milk, b.u.t.ter, and seasonings, and beat until very light; refill sh.e.l.ls, heaping mixture in the center, make a slight depression with spoon, put in a small bit of b.u.t.ter, sprinkle with paprika, and brown in a hot oven.

278.--FRENCH FRIED SWEET POTATOES

Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.

279.--GLAZED SWEET POTATOES

Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a greased dripping pan, brush with melted b.u.t.ter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar.

280.--SWEET POTATO CUSTARD

3 cooked sweet potatoes 1/4 nutmeg grated 2 eggs 1/4 cup brown sugar 1/3 teaspoon salt 1 quart milk

Force potatoes through a ricer; beat the eggs and milk with potato; add other ingredients, pour into b.u.t.tered baking dish or cups, and bake in a slow oven until firm.

281.--STUFFED SWEET POTATOES

3 medium-sized baked sweet potatoes 1 tablespoon b.u.t.ter 1/2 teaspoon salt 1/4 cup milk 1/8 teaspoon pepper Powdered sugar

Cut baked potatoes in halves lengthwise; mash potatoes, add salt, pepper, b.u.t.ter, and milk, and beat well; fill potato sh.e.l.ls lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar.

282.--CREAMED SALSIFY (Oyster Plant)

Cut off the tops of a bunch of salsify; sc.r.a.pe, cut in quarter-inch slices, and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook; drain; cook in boiling salted water about twenty-five minutes, or until tender; drain, and mix with one cup of White Sauce (see No. 207).

283.--SPINACH

Pick over spinach, and wash well in several waters; put in kettle without water, cover, and cook about half an hour, or until tender; chop fine and season with salt, pepper, and b.u.t.ter. A thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach if preferred. In that case, omit b.u.t.ter. Or cook in ham or corned beef stock, drain, and season only with pepper. Garnish with thin slices of hard-cooked egg, or sprinkle with the yolk of egg pressed through a sieve.

284.--BAKED WINTER SQUASH

Cut half a small squash into four pieces, sc.r.a.pe out seeds and stringy part, put in a pan, sh.e.l.l side up, and bake in a hot oven about forty minutes. Remove from sh.e.l.l with a spoon, press through a sieve, season with salt, pepper, and b.u.t.ter, and serve. Or put in a greased baking dish, cover with b.u.t.tered Crumbs (see No. 472), and bake until crumbs are brown.

285.--PLYMOUTH SUCCOTASH

1/2 cup dried Lima beans 1/8 teaspoon pepper Corned beef stock 3/4 cup corned beef cut in small pieces 1/2 can corn

Soak beans over night, drain, cover with cold water, and cook one hour; drain, cover with stock, and cook until tender; add corn, pepper, and meat, and simmer ten minutes. Add salt if necessary. Any stock or left-over bits of meat may be used.