Left-Over Potatoes and Vegetables
Beat two cups of left-over mashed potatoes with a very little hot milk to lighten them. Season with a few drops onion juice, salt, pepper, one-half teaspoon parsley finely chopped, and one-fourth cup grated cheese and a few grains cayenne. Shape in small round flat cakes, dip in flour and saute in hot butter (about two tablespoons), brown on one side, turn and brown on the other. This mixture may be packed in a brick-shape mold, then turned on a board and sliced, dipped in flour and sauted in butter as the round cakes.
Cut cold boiled or baked potatoes in one-fourth inch cubes (there should be two cups), sprinkle with salt, pepper, and one half teaspoon finely chopped parsley; add a few drops onion juice if desired. Re-heat in one and one-half cups thin White Sauce. This mixture may be turned into a buttered baking dish, sprinkled with buttered crumbs, and baked in a hot oven until mixture is heated through and crumbs are brown.
Cut fat salt pork in small pieces, fry it out and remove scraps (there should be four tablespoons). Heat fat in an iron spider, add two cups cold boiled potatoes finely chopped, season well with salt and pepper. Toss potatoes until well mixed with fat, cook four minutes, tossing constantly; then press to one side of the spider to form an omelet. When well browned underneath turn on to a hot serving dish, top side down. This gives potatoes the appearance of a folded omelet.
Cook one onion, thinly sliced, in three tablespoons butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes cut in slices, sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes, let heat thoroughly, then turn on a hot serving platter top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning the onion.
Slice four medium size cold boiled potatoes. Put a layer in the bottom of a well buttered baking dish, sprinkle with a little onion juice, salt and pepper; slice over potatoes, “hard boiled” eggs. Sprinkle eggs with salt and pepper. Repeat until eight eggs and potatoes have been used. Pour over two cups thin White Sauce, cover with buttered crumbs and place in oven until heated throughout and crumbs are brown.
Process: Mix ingredients in the order given; beat mixture thoroughly. Spread on plate to cool. Shape and dip in crumbs, egg and crumbs again, and fry in deep hot fat. Drain on brown paper. Arrange in a pyramid on a folded napkin, garnish with parsley.
Slice cold boiled potatoes one-eighth an inch thick (there should be two and one-half cups). Put four tablespoons “fried out” salt pork fat in an iron spider; when hot, add one sliced onion, cook until onion is delicately browned; remove onion and keep warm, add potatoes, season with salt and pepper, mix thoroughly with fat, shaking the spider occasionally when potatoes are browned, add onion; when thoroughly mixed and heated, turn into hot dish and serve at once.
Arrange creamed potatoes in layer, in a buttered baking dish, adding a sprinkle of grated cheese to each layer, a slight sprinkle of salt and paprika or a few grains cayenne. There should be plenty of Cream Sauce mixed with the potatoes. Cover with buttered crumbs and bake in a hot oven until mixture is heated throughout and crumbs are brown.
Process: Cook onion in butter four minutes, add mushrooms and ham, cook two minutes, add Brown Sauce, bread crumbs and seasoning. Cut a slice from the stem ends of peppers, remove seed and white portions. Cover with boiling water, parboil eight minutes. Drain. Fill peppers with cooked mixture, cover with crumbs and bake in buttered Gem cups in the oven ten minutes. Serve on rings of toast with Brown Sauce.
Remove the outer stalks of celery, cut in four inch pieces. Parboil eight minutes. Drain thoroughly, dip in batter and fry in deep fat. Drain on brown paper and serve with Tomato Sauce.
Batter: Sift one-half cup bread flour with one-fourth teaspoon salt, one-eighth teaspoon celery salt, a few grains pepper, add six tablespoons milk and one egg lightly beaten.
Wash, scrape and cut the outer stalks of celery into three-fourth inch pieces; cook in boiling salted water to cover until tender. Drain. (There should be two and one-half cups). Add one and one-half cups thin White Sauce to which add one-fourth cup grated cheese and a few grains cayenne.
Grate the left-over boiled corn from the cob (there should be one cup of pulp). Add one lightly beaten egg, four and one-half tablespoons flour, season well with salt, pepper and one teaspoon sugar. Drop by spoonfuls on a hot well greased griddle and cook as griddle cakes. They should be the size of New York Counts.