Potato Roses For Garnishing

Cold boiled potatoes may have added sufficient milk to make a soft paste;

stir it over the fire until smooth; put it into your pastry bag, using a

star tube; hold the bag firmly, pressing out on greased papers these

little potato roses; brown in the oven and use them for garnishing fish

dishes.





Potato Custards



Stir two cups of cold mashed potatoes, with four tablespoonfuls of milk,

over the fire until they are warm and light; take from the fire and add

three eggs beaten light with four tablespoonfuls of sugar. Add a

teaspoonful of vanilla, stir in carefully a pint and a half of milk.



Put this mixture into greased custard cups; stand in a baking pan of boiling

water and bake in a moderate oven until set, about twenty or thirty

minutes.



Where a little cooked meat and, at the same time, mashed potatoes, are

left over, the meat may be seasoned with a savory sauce, turned into a

baking dish, the mashed potatoes slightly thinned with hot milk and then

slightly thickened with flour, and used as a crust.



This makes what we call a potato pie. Four tablespoonfuls of milk and four

of flour would be a good allowance to each cupful of mashed potatoes.