The 1918 Fanny Farmer Cookbook

Oak Hill Potatoes

Cut four cold boiled potatoes and six “hard−boiled” eggs in one−fourth inch slices. Put layer

potatoes in buttered baking−dish, sprinkle with salt and pepper, cover with layer of eggs;

repeat,

and pour over two cups Thin White Sauce. Cover with buttered cracker crumbs and bake until

the crumbs are brown.

Curried Potatoes

Cook one−fourth cup butter with one small onion, finely chopped until yellow; add three cups

cold boiled potato cubes, and cook until potatoes have absorbed butter, then add from

one−half

to three−fourths cup White Stock, one half tablespoon each curry powder and lemon juice,

and

salt and pepper to taste. Cook until potatoes have absorbed stock.

Chapter XX − POTATOES

369