What can I do with potatoes

POTATOES AND CORN

Butter well a deep baking dish, holding a quart or more. In the bottom
place a layer of potatoes, sliced thin, then a layer of corn, using
one-half the contents of a can. On this sprinkle a little grated onion
and season with salt, pepper and bits of butter. Add another layer of
potatoes, then the rest of the corn, seasoning as before, and cover the
whole with a layer of cracker crumbs. Dot well with butter, pour on milk
until it comes to the top, and bake three-quarters of an hour. Use
cooked potatoes, having them cold before slicing.


FRENCH FRIED POTATOES

Pare the potatoes and throw them into cold water until needed. Dry them
with a towel; cut into small pieces lengthwise of the potato; drop them
into hot fat and remove when lightly browned. It is better to fry only a
few at a time, letting those done stand in a colander in the oven to
keep hot. When all are done, sprinkle with salt and serve at once.

For variety; and for use in garnishing, cut the potatoes into balls,
using the vegetable cutter which comes for this purpose.


POTATOES WITH CARAWAY SEEDS

Boil medium-sized potatoes in their jackets until tender, peel while
hot. Put two tablespoons of butter or fat in spider, when hot add
potatoes, brown well all over. Drain, sprinkle with salt and one
teaspoon of caraway seeds and serve hot.


POTATOES AND PEARS

Heat two tablespoons of fat, add chopped onion and two tablespoons of
flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
four medium-sized cooking pears, but do not peel, cook them in the brown
sauce, then add six medium, raw potatoes, pared, and cook until tender.


IMITATION NEW POTATOES

Buy a potato cutter at a first-class hardware store, and with it cut the
potatoes to the size of a hickory nut, and then fry or steam them. When
cooked they look just like new potatoes. They are especially nice to
garnish meats. You may also parboil and brown in fat, or boil and add
parsley as you would with new potatoes. The remainder of the raw
potatoes may be boiled and mashed or fried into ribbons.


POTATO RIBBON

Pare and lay in cold water (ice-water is best) for half an hour. Select
the largest potatoes, then cut round and round in one continuous
curl-like strip (there is also an instrument for this purpose, which
costs but a trifle); handle with care and fry a few at a time for fear
of entanglement, in deep fat.

Give me some Beans recipes

STRING BEANS WITH TOMATOES

Cut off both ends of the beans, string them carefully and break into
pieces about an inch in length and boil in salt water. When tender drain
off this brine and add fresh water (boiling from the kettle). Add a
piece of butter, three or four large potatoes cut into squares, also
four large tomatoes, cut up, and season with salt and pepper. Melt one
tablespoon of butter in a spider, stir into it one tablespoon of flour,
thin with milk, and add this to the beans.



STRING OR WAX-BEANS, SWEET AND SOUR

Put the beans into sufficient boiling water to just cover them; cook for
one hour and a half to two hours, depending upon the tenderness of the
beans. Meanwhile, prepare for each quart of beans five sour apples;
peel, core and cut in pieces. When the beans are done, add the apples,
the thin peel of one lemon, the juice of one and one-half lemons, a
small teaspoon of salt, and two tablespoons of cider vinegar. Let the
apples cook on top of the beans until they are thoroughly done, then mix
well with a good quarter cup of granulated sugar. This dish will be
better by being served the next day warmed up.


SWEET SOUR BEANS

If you use canned string beans, heat some fat in a spider and put in one
tablespoon of flour; brown slightly; add one tablespoon of brown sugar,
a pinch of salt, some cinnamon and vinegar to taste; then add the beans
and let them simmer on the back of stove, but do not let them burn. The
juice of pickled peaches or pears is delicious in preparing sweet and
sour beans.


STRING OR GREEN SNAP BEANS

Cut off the tops and bottoms and "string" carefully; break the beans in
pieces about an inch long and lay them in cold water, with a little
salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a
stew-pan, in which you have cut up part of an onion and some parsley;
cover this and stew about ten minutes. In the meantime, drain the beans,
put into the stew-pan and stew until tender; add one tablespoon of flour
and season with salt and pepper (meat gravy or soup stock will improve
them). You may pare about half a dozen potatoes, cut into dice shape,
and add to the beans. If you prefer, you may add cream or milk instead
of soup stock and use butter.

Tomato recipes

STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut into small
pieces and place in a saucepan over the fire. Boil gently for twenty or
thirty minutes and season, allowing for each quart of tomatoes one
generous teaspoon each of salt and sugar and one tablespoon of butter.
If in addition to this seasoning a slice of onion has been cooked with
the tomatoes from the beginning, the flavor will be greatly improved.


CANNED TOMATOES, STEWED

Salt, pepper; add a lump of butter the size of an egg and add one
tablespoon of sugar. Thicken with one teaspoon of flour wet with one
tablespoon of cold water, stir into the tomatoes and boil up once.


FRIED TOMATOES

Cut large, sound tomatoes in halves and flour the insides thickly.
Season with a little salt and pepper. Allow the butter to get very hot
before putting in the tomatoes. When brown on one side, turn, and when
done serve with hot cream or thicken some milk and pour over the
tomatoes hot.


FRIED GREEN TOMATOES

Cut into thin slices large green tomatoes, sprinkle with salt and dip
into cornmeal, fry slowly in a little butter till well browned; keep the
frying-pan covered while they are cooking, so they will be perfectly
tender. These are very delicately flavored, and much easier to fry than
ripe tomatoes. They make an excellent breakfast dish.


TOMATO PUREE

Scald the tomatoes, take off the skins carefully and stew with one
teaspoon each of butter and sugar; salt and pepper to taste. This is
enough seasoning for a quart of tomatoes. When the tomatoes are very
soft strain through a coarse sieve and if necessary thicken with one
teaspoon of flour.


SCALLOPED TOMATOES

Drain off part of the juice from one quart of tomatoes and season with
pepper, salt, and onion juice. Cover the bottom of a baking dish with
rolled crackers, dot over with dabs of butter, pepper, and salt, then
another layer of tomatoes, then of crumbs, and so on until a layer of
crumbs covers the top.

If fresh tomatoes are used bake one hour, if canned, 1/2 hour.

If the crumbs begin to brown too quickly cover the dish with a tin
plate.

vegetables bread

POTATO BREAD

Add one medium-sized mashed boiled potato to any of the foregoing
recipes. This will give a more moist bread, which retains its freshness
longer.


GRAHAM BREAD

Dissolve one cake of compressed yeast and four tablespoons of light
brown sugar or molasses in one cup of lukewarm water and one cup of milk
which has been scalded and cooled to lukewarm. Add two tablespoons of
melted butter, then four cups of Graham flour and one cup of white flour
(sifted), adding flour gradually, and one teaspoon of salt. Knead
thoroughly, being sure to keep dough soft. Cover and set aside in a warm
place to rise for about two hours. When double in bulk, turn out on
kneading board, mold into loaves, and place in well-greased pans, cover
and set to rise again--about one hour or until light. Bake one hour, in
a slower oven than for white bread. If wanted for overnight use one-half
cake of yeast and an extra half teaspoon of salt.


GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one
cup of milk, scalded and cooled, and one cup of lukewarm water; add one
level tablespoon of butter then three cups of gluten flour gradually,
and one teaspoon of salt. Knead thoroughly until smooth and elastic;
place in well-greased bowl; cover and set aside in a warm place, free
from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover,
let rise again, and when double in bulk, which should be in about one
hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and
sugar.




RAISIN BREAD

Make dough as directed for Butterbarches, using one-quarter cup of
raisins and omitting the lemon and egg. Form in loaves, fill
well-greased pans half full; cover and let rise until light; about one
hour. Glaze with egg diluted with water, and bake forty-five minutes.


ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and
let stand until lukewarm. Dissolve one cake of compressed yeast and
one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
tablespoons of shortening, the oatmeal and the water in which it has
been swelling. Beat well, add about three cups of flour to make a dough,
also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
into two loaves in pan and bake forty-five minutes.


POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain,
reserving potato water. Measure and add enough more water to make three
cups. Let come to a boil, add one-quarter cup of salt, and very
gradually one and one-quarter cups of cornmeal. Cook two minutes,
stirring constantly until thick. Remove from fire, add two tablespoons
of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast
dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
adding wheat flour to keep it from sticking. Cover, set aside in a warm
place overnight, or until double its bulk. Shape into four loaves, let
rise again; bake in a moderate oven one hour or more, until well done.
Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.


RYE BREAD (AMERICAN)

Dissolve one cake compressed yeast in two cups of lukewarm water and one
cup of milk which has been scalded and cooled; or if so desired the milk
may be omitted and all water used; add two and one-half cups of rye
flour or enough to make a sponge. Beat well; cover and set aside in a
warm place, free from draught, to rise about two hours. When light add
one and one-half cups of sifted white flour, one tablespoon of melted
butter or oil, two and one-half cups of rye flour to make a soft dough
and last one tablespoon of salt. Turn on a board and knead or pound it
five minutes. Place in greased bowl; cover and let rise until double in
bulk--about two hours. Turn on board and shape into loaves; place in
floured shallow pans; cover and let rise again until light--about one
hour. Brush with white of egg and water, to glaze. With sharp knife cut
lightly three strokes diagonally across top, and place in oven. Bake in
slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid
flavor is obtained, which is considered by many a great improvement.
This should be added to the sponge.


RYE BREAD

Sift three cups of rye flour, three cups of wheat flour and two
teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
or any other yeast in two cups of lukewarm water. When the yeast is
dissolved pour it into the flour and make into a dough. Lay it on a
kneading board, and knead until smooth and elastic, put it back into the
bowl, cover with a towel, and set aside overnight to rise. Next morning,
lay the dough on a biscuit or kneading board again and knead well. Make
into a loaf, put into a pan, and when well risen, moisten the top with a
little cold water and bake in a moderate oven.