Potatoes in the Dietary 1551 



Potato stuffing for fowl 



2 aipfuls hot mashed potatoes i teaspoonful salt 



I J cupfuls bread crumbs i teaspoonful sage 



f cupful butter j cupful finely chopped fat salt pork 



I egg I finely chopped onion 



Add to the potatoes the other ingredients in the order in which they 

 are given. 



FANNIE MERRITT FARMER 

 ROASTED POTATOES 



Franconia potatoes 



Parboil potatoes for ten minutes. Remove the skins and place the 

 potatoes on a roasting rack with meat. Bake until the potatoes are soft, 

 or for about forty minutes, basting them occasionally. 



Sliced potatoes 



Prepare potatoes as for Franconia. Cut them in one-fourth-inch slices, 

 and s])rinkle with a little flour. Put them into a pan containing a small 

 amount of hot fat, and cook them in an oven until evenl}^ browned. 



FRIED POTATOES 



French fried potatoes 

 Pare potatoes wnth as Httle waste as possible. Cut them lengthwise 

 into eight or ten uniform pieces. Lay these jDieccs on a towel in order to 

 absorb moisture. Fry in deep fat. Drain on unglazed paper, and sprinkle 

 with salt. Serve immediately. 



THE SUBSTITUTION OF MASHED POTATOES FOR PART OF FLOUR 



In the following recipes the best results are obtained by the use of 

 freshly cooked potatoes that have been forced through a fine strainer, 

 wliich makes them more easily blended with the other ingredients than 

 mashed or riced potatoes although these may be used. Cold left-over 

 potatoes may be used but they cannot he inixed with the other ingre- 

 dients so thoroughl3^ nor is the flavor so pleasing as when freshly cooked 

 potatoes are used. 



Biscuit 



I cupful potatoes | teaspoonful salt 



I cupful flour I tablespoonful butter 



4 teaspoonfuls baking powder i tablespoonful lard 



Milk, about | cupful 



