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Vintage recipes for the potato from the decades of the 1950's through the 1970's.  Recipes include potato salads, sweet potatoes, au gratin, mashed, fried, boiled, and all the ways we cooked potatoes way back then As American as apple pie, as versatile as ground beef,  potatoes are a staple of our meals yesterday and today. You can use potatoes with every meal.  Homefries smothered with onions and green peppers for breakfast.  Sprinkle a malted vinegar over your French fries for lunch. Bake a  potato with sides of sour cream and butter scoops for dinner.

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You can't find a vintage recipe collection that does not include potatoes in it's index.  Dad's would have hit the roof in the 50's, and 60's, without meat and potatoes for their suppers.  Mom's knew this and delightfully complied with potatoes with every meal. Here are some of those recipes for you to try.

Old Fashioned Potato Salad Recipe 1 Cup mayonnaise 1 cup onions - diced 3 Tablespoons White Vinegar 2 t salt 1/4 t pepper 2 hard boiled eggs - chopped 6 cups cooked, peeled, cubed potatoes 2 cups sliced celery. In large bowl, stir together first 6 ingredients. Add potatoes and celery, toss to coat well. Cover, chill 4 hours.  Makes about 8 cups.

My grandmother and her sisters. I know, I shouldn't say this, but, boy, am I glad I didn't live then.  The clothes were hideous!  Thank heaven for Levis.

Helen Kramer’s Penn. Dutch Hot Potato Salad Boil 5 medium sized potatoes.  Madh and add one cube butter. Saute’ 1 medium chopped onion in 1 tbs. butter and 1/2 tsp. salt.  Add 1/2 cup water and heat.  Add this mixture to potatoes and mix well.  Pour into greased casserole and bake for 20 minutes in 250 degree oven. Sliced cheese may be baked on to and diced celery may be added to mixture.  Serves 6 Mrs. Kramer had several Potato Salad recipes tucked away in her recipe box.

Penn Dutch Salad from Helen Kramer’s Recipe Box Drain #2 can of small peas and add one 2 oz. bottle of green stuffed olives, sliced. Make dressing of 1/2 cup water and 1/4 cup vinegar.  Bring to boil and add 1 tbs. flour mixed with 1 egg. Cook until thickened. Pour over peas and olives. 1/2 cup whole kernel corn and some red chopped pepper many be added if desired.

Picnic Potato Salad 2 1/2 cups sliced cooked potatoes 1 teaspoon sugar 1 teaspoon vinegar 1/2 cup chopped onions 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon celery seed 3/4 cup mayonnaise 2 hard cooked eggs, sliced 1/4 cup stuffed olives sliced or diced Sprinkle potatoes with sugar and vinegar. Add onion, seasonings, and mayonnaise; toss to blend.  Carefully fold in eggs and olives.  Chill.  Makes 4 servings.

Potatoes Au Gratin Blend 1 can cream of celery soup, 1/2 cup milk, 1 minced onion. Prepare 5 cups sliced cooked potatoes and 1 cup shredded sharp cheese. In buttered casserole, arrange layers of potatoes, soup, and cheese. Bake 30 minutes in 400 degree oven.

Golden Glazed Sweet Potato Recipe 8 medium sized sweet potatoes or 2 cans  (one pound -two ounces each) sweet potatoes 2 tablespoons butter 1/4 cup light brown sugar, firmly packed 1/2 cup light corn syrup Grated rind of 1/2 lemon 1 tablespoon lemon juice Scrub raw sweet potatoes.  Cook in about 1 inch of boiling salted water in a large saucepan, covered.  25 to 30 minutes or until tender.  Drain, cool, and peel Combine butter, brown sugar, corn syrup, lemon rind, and juice in a large frying pan. Bring to boiling.  Boil 5 minutes.  Add peeled cooked, or canned sweet potatoes. Cook over low heat, basting often with syrup, 10 to 15 minutes, or until potatoes are piping hot and well glazed.

Sweet Potato Soufflé from Betty Arledge 4 cups mashed sweet potatoes 1 cup sugar 2 eggs 1/2 cup milk 1/2 tsp. salt 1/3 stick butter or margarine (melted) 1 tsp vanilla Mix well, Pour into buttered pan. Topping: 1 cup brown sugar 1/2 cup flour 1/3 cup butter - melted 1 cup pecans Crumble topping evenly over potato mixture.  Bake at 350 degrees for 35 to 45 minutes.

Creamed Potatoes Au Gratin Makes 6 to 8 servings 4 cups diced uncooked potatoes 1 1/2 teaspoon salt 2 cups milk 1/2 cup grated sharp cheddar cheese 1 Tablespoon chopped parsley 2 Tablespoons flour 1 cup cold water 1/2 stick butter Place potatoes in sauce pan and cover with water.  Add teaspoon salt and boil over medium heat for 20 minutes.  Pour off water and add remaining salt.  while has been dissolved in the cup cold water and the butter.  Stir well and cook 10 minutes more, until potatoes are tender and sauce creamy.  Tand thick.  Serve Hot

Sweet Potato Rumba 4 cups sweet potatoes 1/2 stick butter 1/3 to 1/2 cup heavy cream 1/2 teaspoon nutmeg 1/2 teaspoon salt `/4 cup sugar 2 Tablespoon rum 1 Tablespoon melted butter 1 Tablespoon grated orange rind Combine first ingredients, adding only enough cream to make mixture light and fluffy.  Turn in 1 quart casserole.  Brush top with melted butter.  Sprinkle with orange rind.  Bake in preheated oven 400 degrees 30 to 40 minutes or until brown.

German Potato Salad 6 medium sized potatoes or 1 quart boiled potatoes Hot Dressing Cook potatoes in skins and remove skins while hot.  Cut into one half inch cubes.  Add Hot Dressing and heat until liquid is absorbed.  If the salad is to dry, add a little hot water. One cup chopped celery may be added if desired. Hot Dressing 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon dry mustard 1/2 teaspoon sugar 1/2 teaspoon flour 1/2 cup water 1/2 cup vinegar 1 egg 1/4 pound bacon 1 onion Combine first five ingredients.  Add liquids and slightly beaten egg.  Dice bacon and fry until light brown.  Add grated onion and cook until tender.  Combine the two mixtures.  This dressing may be used with cooked spinach or a green summer salad. Potato Salad Slice and cut in pieces 1 quart of cold boiled potatoes, 1 small onion and 3 hard boiled eggs.  Season to taste. Mix together.  Use for dressing 1/2 pint of vinegar sweetened to taste, 1 teaspoon of mustard, a lump of butter the size of an egg, 1 tablespoon of cream.  Let this come to the boiling point, and pour over the ingredients; after stirring well, garnish with slices of hard boiled eggs.

Sunday afternoon after church.  Mom would soon be fixing lunch.

Shower Potatoes Serves 8 to 10 people 1 1/2 packages frozen potatoes - "I like O'Brien's" she wrote in the margin.. 1 can cream of celery soup 1/4 cup margarine 1/3 cup chopped chives 1 1/2 cup cheddar cheese (grated) 1 1/2 cup cornflakes crushed 1 pint sour cream Defrost potatoes, heat butter and soup.  Blend in cheese, sour cream and onions.  Place all ingredients except cornflakes in greased 9 x 12 inch casserole.  Sauté corn flakes in butter and sprinkle on top.  Bake uncovered in 350 degree oven for 45 minutes. To extend recipe: Use 2 full packages potatoes and 2 cans soup, 2 cup cheese and 1 1/2 pints or more of sour cream. My Grandmother's Escalloped Potatoes 1 1/2 quarts sliced raw potatoes (Not Idaho's) 1 tablespoons salt 3 tablespoons butter 1 1/2 to 2 cups cream Pat sliced potatoes dry with tea towel or absorbent paper.  Butter 1 2 quart casserole, place potatoes, salt and dots of butter inlayers in the dish.  Add enough cream to just barely cover the potatoes.  Place casserole in a 350 degree oven for 1 hour to 1 hour and 15 minutes.  Serves 6

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