1548 The Cornell Reading-Courses 



dish, covering each layer with white sauce (recipe below). vSprinkle 

 the top with buttered crumbs and bake for about twenty minutes. 



Raw potatoes may be used, the loss being minimized by careful paring. 

 In this case, sprinkle each layer with flour, butter, pepper, salt, and lastly 

 pour in just enough milk to be seen through the top layer. Bake for 

 about an hour, or until the potatoes are tender. 



Variations. — Add in layers: 



a. Hard-cooked egg, sliced 



b. Grated cheese 



c. Minced ham 



White sauce 



2 tablespoon fuls butter \ teaspoonful salt 



2 tablespoonfuls flour Pepper 



I cupful milk 



Melt the butter, remove it from the fire, add the flour, the salt, and the 

 pepper, and stir the mixture until smooth. Replace the mixture on the 

 fire, add the milk, and stir the sauce until it thickens. Cook it for fifteen 

 minutes over boiling water or for five minutes directly over the fire, stirring 

 it constantly. 



potatoes cooked in boiling water or steam 

 Boiled potatoes 



Select potatoes of uniform size; wash them with a brush; and plunge 

 them into boiling salted water (i teaspoonful salt to i quart water). 

 Cook them with the cover of kettle ajar, until tender, from twenty to 

 thirty minutes. Drain the potatoes; remove the skins; dress the potatoes 

 with butter if desired; and serve them immediately. If it is necessary 

 for the potatoes to stand a few minutes before being served, cover them 

 with a cloth, not a lid, in order that the steam as it condenses may be 

 absorbed by the cloth and not returned to the potatoes to make them soggy. 

 This is the reason for serving potatoes in an imcovered dish. 



Variations. — 



a. Add white sauce 



b. Sprinkle with chopped parsley 



Potato salad* 



6 cold boiled potatoes ^ tablespoonful salt 



4 tablespoonfuls salad oil or melted Cayenne pepper 



butter 2 tablespoonfuls chopped parsley 



2 tablespoonfuls vinegar Few drops onion jmce 



