Potatoes, besides being baked or boiled, may also be steamed or prepared in the pressure cooker. Always prepare them in their jackets, for it is in the outer part of the potato that the most valuable food elements are stored. When it is baked, eat a potato with the skin. When boiled, steamed, or prepared in pressure cooker, peel off the outer skin and eat all the rest. To peel off the outer skin of the potato after cooking, pour off the water and keep pot covered for a minute or two.
8 large raw potatoes, 2 cloves garlic, 1 stalk celery, 1 cup vegetable oil.
Scrub and shred potatoes on coarse grater. Grate garlic. Dice celery very fine. Mix well. To thicken, two large
potatoes, boiled and then mashed, may be added. Form mixture into cutlets. Heat the oil in baking dish. Place cutlets into dish. Bake a little and turn over once. Then bake until light brown. Serves four. potato delight 8 cold steamed or baked potatoes (leftovers), 1 cup oil, 2 cloves garlic.
Slice potatoes into thick slices. Put into oiled and heated baking dish. Add sauce made with a little milk and potato starch removed from the potatoes by allowing potatoes to stand a while (starch will sink to bottom) or use prepared potato meal. Grate garlic and sprinkle over potatoes, and bake for 15 minutes. Serve with salad or steamed vegetables. Serves four. potato pudding i large Irish potato, 1 large onion, 4 stalks celery, 2 tbsp. vegetable oil, 1 large sweet potato, 1 green pepper.
Dice onion, celery, and green pepper. Grate or shred potatoes. Mix all together. Place in baking dish and bake until browned. Add oil after removing from fire. Serve hot. Serves two. stuffed potatoes 8 potatoes, 2 carrots (grated), 2 beets (grated).
Scrub potatoes, cut in halves with skin left on. Scoop out centers to make potato shell. Grate or chop fine scooped-out potatoes. Mix grated carrot, beets, and the scooped-out grated potato. Fill scooped-out potato skins with mixture and bake in oiled dish 35 minutes. Sprinkle with finely chopped parsley before serving. Serve with raw vegetable salad. Beets will color potatoes and other vegetables pink. If you wish to guard against it, prepare beets separately. Serves four. potato loaf 6 potatoes, 2 carrots, 2 onions, a little parsley or vegetable broth powder.
Shred all vegetables. Mix well together, ftake in oiled dish until browned. Serve on lettuce leaves. Serves three. potato-vegetable stew 2 large Irish potatoes, 1 lb. green peas, 1 green pepper, I head celery, £ bunch parsley, 1 clove garlic (grated).
Dice all ingredients. Half cover with water and steam until tender. Serves four. sweet potato loaf 2 large sweet potatoes, 3 large carrots, 1 bunch celery, 2 onions, 1 bunch parsley.
Scrub potatoes thoroughly. Bake for 15 minutes. Grate with the skin. Chop vegetables fine, add to grated potatoes, and bake in slow oven in oiled dish for about 1 hour. Serve with relish, if desired. Serves four.
BAKED POTATO SLICES
Scrub and slice potatoes, with skins on, into slices i inch thick. Bake until brown and tender. Have oven very hot the first 3-4 minutes, then reduce to medium. Bake on one side till half done, then, turn over and bake until done.
For saving baking time, cut potatoes into quarters and bake in medium oven for 15-20 minutes. At the start the oven should be very hot, and should then be turned down as soon as the potatoes are in it. Potatoes may be tested with a fork; they are cooked when they are tender. If potatoes are small, less time will be required.