Potluck Cookery, 1955

Potluck Cookery, 1955

Found this curiosity in a “vintage” shop. It appears to have never been opened or used. I bought it not for the recipes, but only because my family has a couple funny stories about our experiences with potato latkes & Welsh rarebit. This book contains recipes for both. I’m not sure if I’ll ever actually use any of the recipes in the book. But I thought I’d share these here nonetheless.

——

POTATO LATKES

Nothing in the house but:
Potatoes, 8 large, peeled and grated.
Egg, 1 or 2 separated and Flour, 1 tbsp.
Grated onion, 1 small (optional),
Butter or shortening, 3-5 Tbsp.
Applesauce or sour cream.
Salt and pepper to taste.

Mix grated, then well-drained potatoes with egg yolks, flour, onion, salt, and pepper. Fold in stifly beaten egg whites. Heat butter or shortening in frying pan. Drop in potato mixture from a spoon. Flatten. Fry until golden brown on both sides. Drain on absorbent paper. Serve hot with either applesauce or sour cream, sugared or not as preferred.

SERVES 4.

Suggested: Add bacon and coffee and you have a wonderful lunch or late supper menu. We say 8 large potatoes but even 10 would not be too many.

——

GOLDEN WELSH RAREBIT

Nothing in the house but
American cheeses, 1 cup grated, ¼ pound
Butter or margarine, 1 tbsp.
Milk, ½ cup, or ¼ cup plus ¼ cup white wine
Salt, 1 tsp.
Dry mustard, ½ tsp.
Paprika, ¼ tsp.
Worcestershire sauce, ½ tsp.
Slightly beaten eggs (optional), 1-2
Bread, 6 slices
Substitute: Any sharp cheese.

Beat butter, milk, salt, mustard, paprika, Worcestershire, and egg together until well mixed. Stir in grated cheese.
Butter bread slices. Cut in half to form triangles. Arrange around edge of shallow pie plate point side out. Place remaining slices on bottom of plate, butter side down.
Pour cheese mixture over all. Bake in moderately hot 400° oven 25 minutes.
THIS CAN BE SUPPER MAIN COURSE FOR
2. OR AN APPETIZER OR SIDE DISE FOR 4.

Suggested: Wonderful with cold dry white wine.