Potato Nests (250 Ways to Cook Potatoes)

Potato Nests
250 Ways to Cook Potatoes
Culinary Arts Institute, Edited by Ruth Berolzheimer, 1950

"Crispy potato nests for holding creamed foods are easy to make."

 Pare 3 large potatoes, cut lengthwise into tiny strips.  Heat in small amount of  fat until nearly tender but not brown.

Remove from fat, sprinkle with salt, and arrange potatoes against sides and bottom of  large, deep muffin pans, pressing firmly into place.

Bake in hot oven (450) 15 minutes. Serve hot, filled with any creamed fish, meat or poultry.  Makes 6 nests.

(Cut potatoes into thin slices as for chips or with lattice vegetable cutter instead of into strips and use as above.)

Cream of Potato Soup (250 Ways to Cook Potatoes, 1950)

Cream of Potato Soup
250 Ways to Cook Potatoes
Culinary Arts Institute, Edited by Ruth Berolzheimer, 1950

"The secret of good potato soup is creamy richness and a liberal hand with the seasonings." 

4 large potatoes
1/2 onion, cut fine
1 1/2 quarts water
2 teaspoons salt
1 tall can evaporated milk
Dash pepper

Pare and dice potatoes. Add onion, salt and water. Boil until tender, drain, saving water. Mash potatoes.

Combine potato water and milk and heat to boiling. Add pepper and mashed potatoes, blend thoroughly.

Serves 6-8.