Manuscript Cookbook 027

in cold water Place in boiling salted water and boil 20 to 30 minutes according to size of the potato as soon as done drain away water remove cover shake over heat until dry Serve immediately Riced Potato One potato boil in water to cover ¼ teasp of salt to each cup of water Boil the potatoes according to directions force through a ricer into a hot serving dish Mashed Potatoes Hot riced potato one teasp butter one teasp of cream or milk salt to taste add butter cream and salt to the potato Beat with a fork until light and creamy Pile lightly in a hot serving dish immediately

Baked Potatoes One medium sized potato scrub thoroughly in water with a brush Pare a thin strip around lengthwise Place on pan in a hot oven Bake 45 to 60 minutes When done roll in a clean napkin and twist until the skin is broken Serve immediately.

Stuffed Potatoes One potato medium size One Teasp butter ⅛ teasp salt One Teasp of milk or cream Baked Potato according to directions upon removing from the oven cut in halves crosswise, Scoop out the inside season and forced through a riser [ricer] Pile lightly into shells set in a baking pan and return to the oven Bake until delicately brown.

White Sauce One cup milk One tablespoon butter One tbsp flour ½ teasp salt First Method Mix flour and salt with an equal quantity of cold milk to smoothen it. Scald remainder of milk in a double-boiler. Add flour and milk mixture to hot milk. Cook 20 minutes Stirring constantly until thick. Remove from heat and stir in butter.

Second Method Scald the milk in double boiler. Rub butter and salt to a smooth paste and stir into hot milk. Cook 20 minutes.

Third Method Heat butter until it bubbles. Stir flour and salt into the butter

until smooth Add cold milk gradually cook seven minutes Stiring constantly Bread Crumbs Prepare by drying stale bread crushing and sifting The crumbs may be done by grinding in a food cutter Rolling on bread board The sifting may be done with a puree strainer The sifted crumbs may be used in preparing scalloped dishes Breading fried food and for thickening Direction Take ½ recipe of white sauce make it by first method Cream Toast Prepare two slices of toast in the oven Should all brown even the way through and is never buttered

and is good even brown all over use the Trimmings from your bread for bread crumbs Take ¼ cup water add white little salt use 1 teasp on each side of toast for their water Then serve with cream sauce over it Scalloped Cabbage ½ cup of white sauce made by method 2nd ½ cup of cabbage two tblsp buttered crumbs Soak cabbage in the salted water for a few minutes Remove the tough stalk remove from the cold water and cook in boiling salted water until tender About twenty five minutes Drain dry off cabbage Place in buttered baking dish cover with white-sauce Place buttered crumbs over the top Bake until the sauce bubbles Through the crumbs