Mary Elizabeth's Cook Book

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: VEGETABLES ESCALLOPED POTATOES: ? Wash, pare and cut 4 medium sized potatoes in 4 inch slices. Put a layer in buttered baking-dish, sprinkle with salt, pepper and flour, and dot with 1 tablespoon butter. Repeat until dish is nearly full. Add hot milk until it can be seen through top layer. Bake 1 hour in...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: VEGETABLES ESCALLOPED POTATOES: ? Wash, pare and cut 4 medium sized potatoes in 4 inch slices. Put a layer in buttered baking-dish, sprinkle with salt, pepper and flour, and dot with 1 tablespoon butter. Repeat until dish is nearly full. Add hot milk until it can be seen through top layer. Bake 1 hour in moderate oven. HASHED BROWN POTATOES: ? Try out fat salt pork cut in small cubes and remove scraps; add 2 cups cold boiled potatoes chopped; mix potatoes thoroughly with fat; salt and pepper, cook three minutes, stirring constantly. Let stand to brown underneath, then fold over like an omelet and serve. HASHED BROWN POTATOES: ? Chop 2 cups potatoes quite fine, add salt, pepper and 1 teaspoon butter. Have a little very hot bacon fat in skillet, press potatoes in firmly and smoothly in a thin layer, add 2 tablespoons hot cream or milk, cover and cook 10 minutes. When brown crust is formed on the bottom, turn it over like an omelet and serve. Minced parsley may be added if liked. AU GRATIN POTATOES: ? Put layer cooked potatoes chopped fine into greased baking dish. Sprinkle layer grated cheese and small pieces pimento. Add layer white sauce; repeat layers, having white sauce on top. Bake about 45 minutes. POTATOES IN SHELL: ? Select smooth potatoes of uniform size, scrub, bake until tender. When done cut off small pieces from each end, scrape out inside, mash, season with salt, and pepper, add butter and milk and half the quantity cooked meat finely chopped, fill skin a little above the edge, set in oven and brown top. Cheese may be used in place of meat, or the mashed potatoes may be used alone. FRENCH POTATO BALLS: ?Wash and pare potatoes. Cut into balls with a French vegetable cutter. Cook in boiling salted water until tender. Drain, sprinkle with melted butter and