SOME POTATO RECIPES.

Dominion, Volume 1, Issue 73, 19 December 1907, Page 3

SOME POTATO RECIPES.

Berkshire Potatoes—Heat one quart of milk into which two large sliced onions have been placed. Boil this for several minutes in a double boiler; then take out tho onions and stir in ono tablespoonful of flour that has had creamed with it one tablespoonful of butter. Cook until the milk thickens. Add one pint of cold boiled potatoes, cut into slices, and a tablespoonful of minced parsley, oeason with salt and pepper, and as soon as the mixture is heated through turn into a buttered baking-dish, cover with buttered crumbs, and brown in own.

Potato Cake.—Cream together one cupful of butter with two pupfuls of sugar, add four well-beaten eggs, one cupful of mashed potatoes, one cake of melted chocolate, one teaspoonful of cloves, the same amount of all-spice and cinnamon, half a cupful of milk and two and a half cupfuls of flour in which has been sifted two teaspoonfuls of baking powder. ' Duchess Potatoes.—Beat the yolk of one egg until thick and add two tablespoonfuls of cream' to it; then work in two cupfuls of mashed' potatoes. Shape in small pyramids and put in a buttered tin broad end down. Beat the white of the egg slightly, add to it one teaspoonful of milk, and brush each cone with tho mixture. Bake until 'a golden brown. Serve on a hot platter garnished with parsley. . ... .. •. ■' . • Potato Salad with': Cream.'—Take about six potatoes and cut them intp.small dice, then mix with them tho cliopped whites of three hard-boiled eggs. 'Mix the "yolks with a scant teaspoonful of;dry mustard , and stir into it a cupful,of sour cream;-add a little paprika, and poiir the dressing over the potato and mix gently. No salt is needed if tho potatoes are boiled in' salted water..