No. 358. Potatoes au Gratin

10 cts.

A : 6 medium sized potatoes, baked ;

B : 2 tbsps. butter, 3 tbsps. hot cream, 1/4 tsp. salt, dash pepper, 2 egg-whites, well beaten.

Cut slices from top of A while hot, scoop out inside, mix with B, refill A, sprinkle with bread, cheese-crumbs, and bits of butter. Brown in hot oven.

No. 359. Potatoes with Hollandaise Sauce

12 cts.

A : 0 new potatoes, boil, drain, and cover with 2 tbspa.

melted butter ;

B : Hollandaise Sauce No. 245 (Hollandaise Sauce for Fish, Meats, an).

Place A on back of range until butter is absorbed. 9 with C.

No. 360. Potato Roses

8cts.

A: 2 cs. hot mashed potato, pressed through a potato-ricer, 2 tbsps. battel, 1/2 tsp. salt, 1/4 tsp. paprica or dash of cayenne, dash celery-salt, .'5 egg-yolks, slightly beaten ;

B : Egg-whites, slightly beaten with 1 tbsp. wrater.

Beat A thoroughly with a fork and press through pastry-bag and tube onto tin or stiff-oiled paper, in form of roses. Brush with B, and brown in oven. Serve as a garnish around meat, fish, or poultry.

No. 361. Potatoes, Scalloped with Eggs

15 cts.

A : 21/2 CS. cold boiled potatoes, sliced thin ;

B : 3 hard-boiled eggs, sliced ;

C : White Sauce No. 229 (White Sauce), less 1 tbsp. Hour, dash salt and paprica.

Put a layer of A in buttered dish, then a layer of B, then a layer of C, repeat until dish is full. Cover with buttered crumbs and bake 15 m., add grated cheese to crumbs.

No. 362. Potatoes, Sauted with Cream Sauce

12 cts.

A : 2 cs. raw potatoes, cut into dice, parboil 2 m., drain and saute in 2 tbsps. butter until brown and tender ;

B : 1 c. White Sauce No. 229 (White Sauce), seasoned with 1 tsp. meat-extract or 1/2 c. very strong stock, and 1/4 tsp. Kitchen Bouquet, 1 tsp. chopped parsley.

Cook A, add B and serve.

No. 363. Potatoes Sliced and Baked Whole

10 cts.

A : 6 raw potatoes peeled ;

B : 2 tbsps. butter, dash salt and pepper.

Slice A crosswise in very thin slices, hold in shape with small wooden skewers or toothpicks, place in baking-pan, add B, bake until brown, basting and turning often. Serve with beef fillet.

No. 364. Potato Strips, Baked

10 cts.

A : G raw potatoes, peeled and cut into strips, soak in cold salted water 1 hour ;

B : 2 tbsps. melted butter.

Drain A, wipe and dip in B, lay them in large baking-pan, sprinkle with salt and paprica and bake until light brown.

No. 365. Potato Souffle or Timbales

10 cts.

A : 2 cs. mashed potatoes well seasoned ;

B : 2 egg-yolks, beaten, 3 tbsps. cream ; C : 2 egg-whites, beaten very stiff.

Add B to A, mix thoroughly, fold in C, fill buttered dish or timbale-moulds. (See Timbales.)

No. 366. Potato Souffle Curled

8 cts.

Peel 6 potatoes, cut around in curls as you would peel an apple. Follow method for Sweet Potato Souffle No. 378 (Sweet Potato Souffle, Fried).