274 THE POTATO 



the remaining ingredients. Place this mixture on top; 

 bake in a quick oven; serve with tomato sauce. 



Creamed Baked Potatoes 



12 medium-sized potatoes 

 J cup cream 

 1 cup milk 

 f teaspoonful salt 



Pare the potatoes and place in the bottom of a pan; cover 

 with the milk and cream; add the salt; cover the pan and 

 place in the oven; keep covered until the potatoes are almost 

 done; then remove the cover and allow the rm'lk and cream 

 to cook down until they are somewhat thick. 



Creamed Potatoes and Peas 



3 pints steamed or boiled potatoes 

 1 can peas 

 1 cup cream 



1 cup milk 



2 tablespoonfuls flour 

 1 tablespoonful butter 



Thicken the milk and cream with flour, braided with a 

 little milk saved out for the purpose; add the butter; cook 

 fifteen minutes; put the peas in and pour over the steamed 

 potatoes. 



Potato and Onion Hash 



1 cup boiled onion chopped 



2 cups cold boiled or steamed potatoes 

 2 tablespoonfuls butter 



1 teaspoonful salt 



Chop Ihe potatoes and onions together; add salt and butter, 

 and heat in the oven. 



Potato Loaf 



1 pint freshly mashed potatoes 

 \ cup cream 

 1 egg 



1 teaspoonful salt 

 Mix, and place in oiled baking dish; brown in the oven. 



