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http://ia331312.us.archive.org/0/items/vaughansvegetabl19775gut/19775-h/19775-h.htm

BROWNED MASHED POTATOES.

Whip up mashed potatoes with an egg-beater, add a few tablespoonfuls of cream, the yolks of two eggs, a tablespoonful of butter, pepper and salt. Cover with the whipped whites of the two eggs, bake until browned and with a pancake knife transfer them to a hot dish and serve at once.

POTATOES WITH CHEESE SAUCE.

Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. Make a cup of drawn butter, (milk, butter and a very little corn starch as thickening, with pepper and salt) into it stir two[47] beaten eggs, and two tablespoonfuls of grated cheese. Put a layer of potatoes on a pie tin, cover with a thin layer of the drawn butter sauce, cover this in turn with more potato and repeat until there is a mound, cover with the sauce, strew thickly with cheese and brown in a quick oven.

LYONNAISE POTATOES.

Put a large lump of butter in a saucepan and let it melt; then add one small onion chopped fine or sliced thin, when it is nicely browned but not scorched, put in slices of cold boiled potatoes, salt and pepper and cook until well browned. Just before taking up add a teaspoonful of parsley.

POTATO PANCAKES.

Grate eight large pared potatoes, add to them one and one half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump of butter the size of a walnut, pepper, salt, enough flour to make a batter, and lastly add the whites of two or three eggs beaten stiff. Add a heaping teaspoonful of baking powder if only one egg is used. Fry in butter or drippings to a rich brown.

RINGED POTATOES.

Peel large potatoes, cut them round and round as one pares an apple, fry in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle salt over them and serve.

POTATO TURNOVERS.

Use ten tablespoonfuls of whipped mashed potatoes with a little salt added gradually, six tablespoonfuls of flour and three tablespoonfuls of butter. When thoroughly mixed lay the mass upon a floured board and roll out about an inch thick, cut in circles with a small bowl, lay upon each circle minced meat, poultry or fish. Season the meat, wet the edges of the circle with beaten egg and close each one like a turnover, pinch them around the edges and fry to a light brown, or brush them with egg and brown them in the oven.

POTATO SOUFFLE.

Choose large, smooth, handsome, uniform potatoes, allow an extra potato for any waste. Bake and with a very sharp knife cut them in two lengthwise. Remove the inside, season with butter, cream, pepper and salt and fill the potato skins with the mixture; glaze them with the beaten whites of eggs and over the top spread the whites of eggs beaten to a stiff froth. Brown in the oven.

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POTATO SOUP.

Use the water in which the potatoes were boiled, add three tablespoonfuls of mashed potato to a pint of water, and as much rich milk as there is water used, season with salt and a dust of cayenne pepper, a little juice of lemon or a little minced parsley or tarragon. Serve with crackers or croutons.

STUFFED POTATOES.

Bake handsome, uniform potatoes, cut off the tops with a sharp knife, take out the inside. Add to the scraped potato, butter, milk, pepper, salt and a little grated cheese, fill the empty shells and heap above the top. Grate a little cheese over this and set in the oven to brown. Serve hot.

POTATOES USED TO CLEANSE.

Small pieces of raw potato in a little water shaken vigorously inside bottles and lamp chimneys will clean them admirably. To clean a burned porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not over-boiled, used as soap will clean the hands and keep them soft and healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the following recipe:—Grate two good sized potatoes into a pint of clear, clean, soft water. Strain through a coarse sieve into a gallon of water and let the liquid settle. Pour the starchy fluid from the sediment, rub the articles gently in the liquid, rinse them thoroughly in clear water and then dry and press. Water in which potatoes are boiled is said to be very effective in keeping silver bright.

BAKED PUMPKIN.
Pumpkin

Slice the pumpkin a quarter of an inch thick, peel and put a layer in the bottom of a baking dish, then a layer of sugar with a sprinkle of cinnamon and dot with butter, repeat this until the pan is full. Let the top be well covered with sugar. Bake in a moderate oven until the sugar becomes like a thick syrup. Or cut the pumpkin in squares and do not peel, bake, and when soft enough, scrape it from the shells, season with butter and salt and serve like squash.

CANNED PUMPKIN.

Stew pumpkin as for pies, put while hot in cans and seal.

PUMPKIN LOAF.

Take one quart of stewed pumpkin mashed fine, one teaspoonful each of salt and baking soda, one tablespoonful sugar, three pints of meal. Stir all together while boiling hot; steam four hours, or steam three hours and bake one. To be eaten hot with cream, or butter and sugar.

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PUMPKIN MARMALADE.

Take ripe yellow pumpkins, pare and cut them into large pieces, scrape out the seed, weigh and to every pound take a pound of sugar and an orange or lemon. Grate the pieces of pumpkin on a coarse grater and put in the preserving kettle with sugar, the orange rind grated and the juice strained. Let it boil slowly, stirring frequently and skimming it well until it forms a smooth, thick marmalade. Put it warm into small glass jars or tumblers and when cold cover with a paper dipped in alcohol and another heavy paper pasted over the top of the glass.

PUMPKIN PIE.

To one quart of rich milk take three eggs, three big tablespoonfuls of sugar, a little salt, and a tablespoonful of ginger, a teaspoonful of cinnamon and a grated nutmeg if one likes it highly spiced, add enough finely stewed pumpkin to make a thin mixture. This will make three pies. A good pumpkin pie will puff up lightly when done.

PRESERVING PUMPKINS FOR WINTER USE.

A good way to prepare pumpkin for winter use is to cook and sift it as fine as for pies, then add nearly as much sugar as there is pumpkin; stir well and pack in crocks. Better than dried pumpkin for winter use.

PUMPKIN SOUP.

For six persons use three pounds of pumpkin; take off the rind, cut in pieces and put in a saucepan with a little salt and cover with water; let it boil until it is soft (about twenty minutes) and pass through a colander; it must have no water in it; put about three pints of milk in a saucepan, add the strained pumpkin, and let come to a boil; add a very little white sugar, some salt and pepper, but no butter. Serve hot.

HOW TO SERVE RADISHES.
Radishes

Let every housekeeper try serving radishes in this dainty way. Cut off the root close to the radish and remove the leaves, leaving about an inch of the stem. Then cut the skin of the radish from the root toward the stem, in sections, as is done in removing the skin of an orange in eighths. The skin can then be peeled carefully back to the stem by slipping the point of a knife under it, and pulling it gently away from the heart of the radish. The pure white heart,[50] with the soft pink of the peeling and the green stem makes a beautiful contrast. If they are thrown into cold water as fast as they are prepared and allowed to remain there until the time for serving, they will be much improved, becoming very crisp and tender. The skin of the young radish should never be discarded, as it contains properties of the vegetable that should always be eaten with the heart; and, unless the radish is tough, it will agree with a delicate stomach much better when eaten with the peel on. They look very dainty when served in this way, lying on fresh lettuce leaves, or are beautiful to use with parsley as a garnish for cold meats.

RADISH, CUCUMBER AND TOMATO SALAD.

Slice a bunch of radishes, and a cucumber very thin, make a bed of cress or lettuce, over this slice three solid tomatoes, and cover with the cucumbers and radish. Pour over all a French or mayonnaise dressing.