Mrs. H. J. Sower
VEGETABLES
MASHED POTATOES
Peel potatoes of uniform size, cover with boiling water, and cook until tender, salting the water in which they are cooked when the potatoes are about half done. Drain off the water, then with a fork or wire potato-masher beat to a fluff in the same saucepan in which they have been cooked. When entirely free from lumps add for every pint of potatoes about one-third of a cup of hot milk, a tablespoonful of butter, and salt and pepper to season. Whip until as light as a feather. Heap in a hot dish, but do not smooth the top; leave it piled lightly. If necessary to keep hot for some time, set the pan containing the potato in a saucepan of hot water, but leave uncovered or cover lightly with a single fold of cheesecloth. Mashed potatoes left over may be utilized in a variety of ways. To make potato pompon take the potato up by spoonfuls and make into balls. Roll in beaten egg, then in bread or cracker crumbs and fry like doughnuts in hot fat. A little minced onion, parsley, or nutmeg may be mixed with the potato if desired; or make a potato omelet by adding to a cupful of mashed potatoes one cup of sweet milk, three eggs well beaten, a tablespoonful of flour, and a little salt. Mix until smooth, turn into a heated frying-pan, with a tablespoonful melted butter, and fry both sides, turning when brown. Mashed potatoes left over may also be added to shredded codfish for codfish balls, may be mixed with well-beaten egg yolks made into flat cakes and fried in butter, or baked in a buttered tin in the oven, or mixed with a little grated cheese, put into ramequins or a buttered pudding-dish with a layer of cheese on top and baked until brown.
Mrs. M. Harris
SCALLOPED TOMATOES
Season one can tomatoes with one teaspoonful onions, chopped; two dashes pepper, one teaspoonful salt. Begin by covering bottom of baking dish with bread crumbs, spread with bits of butter and a layer of tomatoes. Follow with a second layer of bread crumbs and tomatoes. Cover the top with buttered crumbs and bake in oven until a light brown.
Mrs. Niprut
HASHED BROWN POTATOES
Chop cold boiled potatoes and season them to taste with salt, pepper, and a little onion juice. Put a couple of tablespoonfuls of drippings in the frying-pan, turn in the potatoes, press them into a solid cake, and cook them very slowly until they are covered on the under side with a brown crust. Turn them out onto a plate with the brown side upward.