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.