Potatoes

A historical side dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). With roast meats serve potatoes mashed or roasted in the pan with the meat. With fricasseed meats serve baked potatoes. Serve potatoes plain boiled only when new. With broiled steak serve creamed potatoes and a crisp fried vegetable, like egg plant. With roast pork serve baked potatoes, a green vegetable and a sour apple sauce. With roast beef serve potatoes baked in the pan and a sweet watermelon or peach pickle. With roast chicken serve mashed potatoes, onions and a sour jelly. With roast lamb serve mashed potatoes, green peas or string beans and a mint sauce. For dinner salads use only the simple green salads, with French dressing.