Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls butter, whites of two eggs, salt and pepper. Cut slice from top, scoop out inside, mash, add seasoning, then the whites of the eggs well beaten. Refill and bake from five to eight minutes in hot oven. A little grated cheese can be sprinkled on them.
RICH CREAMED POTATOES.
One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice, better if boiled the day before. Melt butter in a saucepan, add potatoes and seasoning, cover and cook a minute, uncover, stir well, cover and cook another minute. Then add milk to cover well, and cook very slowly for forty-five minutes, keeping saucepan covered. These need watching, but are delicious; nice for Sunday night supper. Asbestos mats are best to use under these, if cooked over gas stove.
SALSIFY.
To prevent salsify from turning dark, drop as soon as pared into a mixture of flour, water and a little vinegar. After paring, cut into slices about three inches long. Put on in prepared water and cook thirty minutes from the time it begins to boil. Drain and serve in white sauce; or mix butter, salt, lemon juice and parsley and serve with this.
SCALLOPED CELERY.
Chopped celery, bread or cracker crumbs, butter, salt and pepper, milk. Place a layer of crumbs in bottom of buttered dish, then a layer of celery, dot with butter, season and continue alternately until pan is full, having crumbs on top, cover with milk, bake slowly until milk is absorbed, about one-half hour. Serve in bake dish.
SCALLOPED POTATOES AND EGGS.
Boil six medium-sized potatoes in salt water; boil four eggs an hour; let get cold. Make a cream sauce of one heaping tablespoonful of butter and a rounding tablespoonful of flour, with one and one-half cup of milk and a little salt. Cut potatoes and eggs and put in baking dish with the white sauce. Sprinkle buttered bread crumbs over the top. Bake until a yellowish brown, about three-fourths of an hour.