Page:The Pilgrim Cookbook.djvu/40

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Creamed Macaroni.

Put 1½ cups broken macaroni in boiling, salted water and boil 20 minutes. Remove from fire, add 1 tablespoon grated cheese, a little pepper, butter size of an egg, and 1 cup boiling milk. Bake in hot oven for 30 minutes and serve in vegtable dishes. Cut 2 hard boiled eggs in two, place a half on each dish in center of macaroni and sprinkle cut parsley around egg. This will serve 4 persons. — Mrs. M. Eckhart.

Potato Puff.

Two cups cold mashed potatoes. Beat to a white cream with 2 tablespoons melted butter. Add 2 eggs whipped very light and a scant 2 cups of cream or milk, salting to taste. Beat all well, pour into dish and bake in hot oven till nicely browned. Should come out light, puffy and delectable. — Mrs. E. H. Pierce.

Potato Balls.

For this you will need a vegetable cutter. Select large potatoes, pare them and press the vegtable cutter in one end of the potato. When all are cut, soak them in cold water a few minutes; drain, drop them into gently boiling water and cook 12 minutes. Drain off the water, add 1 tablespoon butter, a little salt and pepper and toss the potatoes over the fire until covered with the melted butter. Sprinkle with minced parsley and serve very hot. — Mrs. E. S. Berndt.

A Toothsome Potato Dish.

Slice a large white onion into a vegetable dish; lay on the slices of onion hot boiled potatoes sliced; put on the potatoes a layer of bacon fried crisp. Pour over all 4 tablespoons hot bacon grease, set in the oven for only a few minutes, then serve. — Mrs. E. S. Berndt.

Quick Potatoes.

Peel potatoes, slice very thin and drop into boiling water. Let boil 10 minutes; drain, add salt, pepper, a little butter and ¼ or ½ cup hot cream according to quantity of potatoes. Chopped parsley may also be added. Serve at once. — Alicia K. Steinhoff.