German Fried Potatoes
Slice cold boiled potatoes one-eighth an inch thick (there should be two and one-half cups). Put four tablespoons “fried out” salt pork fat in an iron spider; when hot, add one sliced onion, cook until onion is delicately browned; remove onion and keep warm, add potatoes, season with salt and pepper, mix thoroughly with fat, shaking the spider occasionally when potatoes are browned, add onion; when thoroughly mixed and heated, turn into hot dish and serve at once.
Potatoes Delmonico
Arrange creamed potatoes in layer, in a buttered baking dish, adding a sprinkle of grated cheese to each layer, a slight sprinkle of salt and paprika or a few grains cayenne. There should be plenty of Cream Sauce mixed with the potatoes. Cover with buttered crumbs and bake in a hot oven until mixture is heated throughout and crumbs are brown.
Stuffed Peppers
- 1 medium size onion, finely chopped.
- 2 tablespoons butter.
- 4 tablespoons mushrooms, finely chopped.
- 4 tablespoons left-over ham, finely chopped.
- ⅓ cup Brown Sauce.
- 3 tablespoons fine soft bread crumbs.
- Salt, pepper, few grains cayenne.
- 6 green bell peppers.
- Buttered cracker crumbs.
Process: Cook onion in butter four minutes, add mushrooms and ham, cook two minutes, add Brown Sauce, bread crumbs and seasoning. Cut a slice from the stem ends of peppers, remove seed and white portions. Cover with boiling water, parboil eight minutes. Drain. Fill peppers with cooked mixture, cover with crumbs and bake in buttered Gem cups in the oven ten minutes. Serve on rings of toast with Brown Sauce.
Fried Celery
Remove the outer stalks of celery, cut in four inch pieces. Parboil eight minutes. Drain thoroughly, dip in batter and fry in deep fat. Drain on brown paper and serve with Tomato Sauce.
Batter: Sift one-half cup bread flour with one-fourth teaspoon salt, one-eighth teaspoon celery salt, a few grains pepper, add six tablespoons milk and one egg lightly beaten.