VARIETY OF POTATO DISHES

[Welland Tribune February 19, 1947]

By Betsy Newman

I suggest potatoes for nearly every dinner menu, and there are people who like fried potatoes for breakfast and can also eat them at luncheon or supper. However, if we serve them in a number of ways at the main meals of the week, I think we are doing our part. Onion and potato recipes are given below.

Today’s Menu
Broiled or Pan Fried Pork Chops
Bakes Onions   Potatoes
Cabbage, Celery and Apple Salad
Raisin Pie   Coffee

Hashed Potatoes in Cream
4 medium-sized potatoes
4 tbsp. Butter
1 tsp. Flour
1/2 pt. Heavy cream
Salt and Pepper

Bake potatoes in a moderate oven (350 F). Remove from oven while still very firm. Cool, peel, and chop in chopping bowl. Melt 2 tbsp. Butter, stir in flour and add cream; cook and stir until cream bubbles. Season highly with salt and plenty of freshly ground pepper, if possible. Add potatoes, mix well and pour into baking dish, dot with remaining butter and bake in a moderate oven until brown. Serves 4 or 5.

Mashed Potatoes
6 medium-sized potatoes
3 tbsp. Butter
1 tsp. Salt
1/3 tsp or more hot milk
1/8 tsp pepper

Wash, Pare and cook potatoes in boiling water until tender, about 30 min. Drain potatoes, rice and mash in the sauce pan in which they were cooked; season, add butter and gradually the hot milk. Place over low flame and beat until light with a fork, wire potato beater or electric beater. Pile in hot dish. Serves 4 or 5.

Baked Onions
6 medium-sized onions
1/2 tsp salt
1/2 c. Water
1 tbsp butter
1 c. Medium white sauce
Dash of Pepper

Peel onions and cook in boiling water 1/2 hour, then drain, put in small buttered baking dish, add butter, salt, pepper and water. Bake 3/4 hour in moderate oven, basting frequently. Place on plate and pour hot medium white sauce around them. Serves 5 or 6.

I have found that for my taste onions do not need to be pre boiled. Baking is enough, but for those who object to the strong taste, better follow above recipe.