Cooked Vegetables

Ingredients

• a cupful of potato starch will be found in the bottom of the dish
• 3 east thirty-eighth street
• 3 eggs 1200 parsley
• 15 min
• 25 min
• 4 people $0
• 4 cents
• 25 min- utes
• 1 egg
• 4 medium potatoes' $0
• salt
• pepper

Directions

1. squeeze out most of the water, then add the hot potatoes, bread and salt, form into balls about the size of a baseball, drop into kettle of boiling- water and boil half hour. After boil- ing- a few minutes, raise them up with a spoon, so that they won't stick to the bottom of the kettle; serve with meat and gravy; but they are best when cold, cut up and fried. The water the potatoes were boiled in will make an excellent soup with the ad- dition of a few vegetables. — Mrs. Nat Smythe, 443 East Thirty-eighth street, city.

2. To Make Potato Starch.

3. If the water which was drained off the raw grated potatoes is allowed to settle, about a cupful of potato starch will be found in the bottom of the dish. Several changes of water should be put on this starch until it is perfectly clean and pure white; then it may be dried and used in place of corn starch for thickening soups, etc. — Mrs. Nat Smythe.

4. Mix potatoes, eggs, flour and milk and salt; form into patties and fry to a nice brown on both sides. — Mrs. Nat Smythe, 44 3 East Thirty-eighth street, city.

5. Potato Baskets.

6. 3 c mashed potato $0.0141

7. 3 T butter 0468

8. Y4. c milk 0067

9. 1 t salt 0008

10. Parsley (from garden) 0000

11. Wood fire 15 min. (y2 use) .. .0043

12. Cost to serve 8 $0.1860

13. To the potatoes add the butter, salt and the yolks of eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets; brush over with white of egg slightly beaten and brown in oven. Form handles for the baskets with parsley.

14. At a literary breakfast these were served filled with creamed chicken and garnished with parsley. They were extremely dainty and delicious. — Mrs. Welch.

15. Potato and Onion Pie.

16. Slice peeled potatoes and onions al- ternately in baking dish, season with butter, pepper and salt, enough milk to cover, and set on stove while pre- paring crust for top.

17. 1 lb. potatoes $0.0200

18. 1 lb. onions 0333

19. 1 T butter 0156

20. 1 t salt 0003

21. Ys t pepper 0020

22. 1% c milk 0402

23. $0.1104 Cost.

24. 1 c flour $0.0141

25. % t salt 0001

26. 1 T lard 0094

27. % c milk 0201

28. 2 t baking powder 0072

29. Wood, 25 min. (% use) 0082

30. Cost of crust $0.0591

31. Cost of vegetables 1104

32. Cost for 4 people $0.1695

33. Or a little over 4 cents each. Sift the dry ingredients, mix in the lard with the fingers, add the milk, and roll into a crust to fit top. There should be an opening in top to permit steam to escape. Bake about 25 min- utes.— Mrs. Lulu M. Welch. 1351 East Lincoln street, city.

34. Potato Patties.

35. Cost. 2 c cold mashed potatoes ....80.0200

36. 1 T flour 0009

37. 1 T milk 0017

38. % t salt 0001

39. 1 t lard 0052

40. Gas, 10 minutes 0019

41. Cost $0.0698

42. Potato Hash.

43. Cost. 4 medium potatoes' $0.0200

44. 1 medium onion 0083

45. % t salt 0002

46. Vs t pepper 0010

47. 2 T grease for frying 0174

48. Wood fire y2 hour (% use) .. .0085

49. Cost to serve 4 $0.0380

50. Chop the potatoes and onion quite fine and put in the skillet, which should have in it the hot grease. Spread out evenly and cook very gently for about 10 minutes, being careful not to burn. Turn once and finish cooking in the oven, about 10 minutes. — Mrs. Lulu M. Welch, 1351 East Lincoln street, city.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.