POTATOES

Cold baked potatoes will be converted at once into stuffed potatoes, and

put aside for rewarming. Two cold boiled potatoes will make a comfortable

dish of hashed browned potatoes, or may be served with cream sauce or au

gratin.





Stuffed Potatoes



Baked potatoes that are left over must be made into stuffed potatoes

before they are heavy and cold. At the close of the meal at which they

were first served, cut the potatoes directly into halves, scoop out the

inside portion, put it through an ordinary vegetable press, or mash it

fine; add a little butter, salt, pepper and sufficient milk to make a

light mixture; stand this over hot water and beat until light and smooth.



Put it back into the shells, and stand them aside in a cold place. When

ready to serve, brush the top with beaten egg, run them into a quick oven

until hot and golden brown.





Potato Croquettes



Cold mashed potatoes may be made into croquettes by adding to each pint

four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful

of chopped parsley, a teaspoonful of grated onion, a quarter of a

teaspoonful of pepper; stir over the fire until the mixture is thoroughly

heated; form into cylinder-shaped croquettes, dip in egg and rolled bread

crumbs and fry in smoking hot fat.



Potato croquettes are more difficult to fry than meat croquettes; the fat

must be at least 365 degrees (Fahr.) and the rolling carefully done.