Cookery for Little Girls

by Olive Hyde Foster

STUFFED POTATOES

If it is necessary to keep them any length of time, cut off the end of each potato, scrape out the inside, season with salt, pepper, a little butter, a small quantity of cream and to every three potatoes one egg, the white beaten stiff. After whipping up light put back in the shells, where they will keep warm. Just before sending to the table, put in the oven for a few moments, until they puff up and brown at the ends.

FRIED POTATOES

Cold boiled potatoes can be used in so many different ways that where there is no servant in the house it often is a saving of time and labor to boil a quantity at one time and then heat up as needed. They are nice simply sliced thin and fried brown in butter.

HASHED CREAM POTATOES

If this is considered too rich, half the amount of butter will be sufficient to flavor and keep from scorching, and then when they brown as they are hashed in the pan pour in a few spoonfuls of cream. Season well, allow to brown down again, then fold like an omelet and serve on a hot platter garnished with parsley.

SCALLOPED POTATOES

Scalloped potatoes are very nice for a supper dish, as they can be prepared early in the day and set away until needed. The little cook, after washing and peeling her potatoes, next cuts them in thin slices, enough to fill the dish needed and parboils in salted water for ten minutes. Then drain. Arrange a layer of these, with a sprinkling of flour, pepper and salt and a few small pieces of butter, repeating in layers until the pan is full. Pour over enough milk to cover. When ready to cook, allow half an hour for the baking, and from time to time add a little extra hot milk. It is well to set a large pan containing water under the baking-dish to catch any milk that might boil over and burn on the bottom of the oven.

CANDIED SWEET POTATOES

Sweet potatoes that have been boiled are particularly nice when cut in half, buttered, seasoned with very little salt and pepper and then sprinkled over the top with granulated sugar and browned in the oven. "Candied sweet potatoes" they are called when served in hotels as something extra.