STUFFED BAKED POTATOES
Select potatoes of the same size and shape. After carefully washing them, bake them until tender, then cut them in two lengthwise and remove the pulp of the potato, leaving the skins uninjured. Season the potato with butter, salt, and a little milk. Beat it well and replace it in the potato skins. Smooth the top with a knife, brush them with yolk of egg, and set in the oven to brown.
NO. 78. POTATO PURÉE.
POTATO PURÉE
Mash and season the potatoes and add enough milk or hot water to make them quite soft. Take up a spoonful of potato at a time and place it on a flat dish in a regular order. Place a small sprig of parsley on each spoonful.
RICE À LA MILANESE
Put two tablespoonfuls of butter in a saucepan with a teaspoonful of onion chopped fine. Cook for a minute, but do not brown. Add half a cupful of clean, unwashed rice, and stir until it is a light yellow, then add two cupfuls of stock and cook without stirring for twenty minutes. The rice should be tender and the stock should be absorbed. Add a tablespoonful of grated cheese and a little salt. Turn it lightly together, using a fork, so as not to break the rice. Cover the top with grated cheese.
Serve as a vegetable-dish or as a course for luncheon. In the latter case brush the inside of a ring-mold with glaze, add to the rice a teaspoonful of butter in small bits, and a dash of paprika. Press it lightly into the mold and set it in the oven for a few minutes.
A brown or a tomato sauce may be served with it if desired.