{"id":1865,"date":"2022-09-06T09:30:00","date_gmt":"2022-09-06T13:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=1865"},"modified":"2022-06-18T14:00:09","modified_gmt":"2022-06-18T18:00:09","slug":"sue-makes-cheese-potatoes","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2022\/09\/06\/sue-makes-cheese-potatoes\/","title":{"rendered":"Sue Makes Cheese Potatoes"},"content":{"rendered":"\n
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(This is the continuation of a series on When Sue Began to Cook<\/a><\/em>.) Saturday December 30 brought Sue and Ruth Ann to the slow week between holidays. Christmas was over, and New Year stood several days away. Not much to do for a couple twelve year olds, so today’s recipe focuses on comfort food. Sue makes cheese potatoes (or Creamed Cheesed Potatoes) <\/p>\n\n\n\n

Sometimes these potatoes are served from the stove, like you’ll find in the recipe below. Most often, though, the finished recipe goes into a casserole dish to be topped with cracker crumbs and then baked in the oven. That version appears in Sue’s notes. <\/p>\n\n\n\n

Sue’s notes on cheese potatoes<\/h2>\n\n\n\n

Holiday week is a queer time for a cooking lesson, I suppose, and a queerer time to be learning to cook potatoes. But Ruth Ann and I were tired of Christmas candy, so we asked Mother today if we couldn’t make something plain and simple. Because, after all, we ought to learn to be plain cooks first.<\/p>\n\n\n\n

‘How would you like to try creamed potatoes then?” Mother said. “It will be a good time to teach you to boil potatoes, and also to make good cream sauce. Every woman ought to know how to make good cream sauce. Just thick enough, and without any lumps in it.”<\/p>\n\n\n\n

I asked Mother if we couldn’t try some Cheesed Creamed Potatoes because Father is so fond of them, and she said we might. “And Ruth Ann may take hers home and warm them up for dinner. It is time she showed her grandmother just what we’re learning in the cooking lessons.<\/p>\n\n\n\n

Another way to finish the potatoes<\/h2>\n\n\n\n

And after all, I thought Ruth Ann had the best of it. When the potatoes were all done and it was time for her to go, Mother had her put hers in a little brown casserole. Then she showed Ruth Ann how to roll out some crackers with the rolling pin to make cracker crumbs, just about two thirds of a cupful. Then she had Ruth Ann sprinkle the cracker crumbs on top of the potatoes and spread them out nice and even. And then they dotted the top with little chunks of butter. <\/p>\n\n\n\n

“Now, Ruth Ann,” Mother said, “when you warm up your potatoes, put them in the oven in this casserole (without the cover), and let the crumbs get a beautiful brown color.”<\/p>\n\n\n\n

“A hungry brown?” I said, because that’s what Robin and I always call it.<\/p>\n\n\n\n

“Yes, a hungry brown. By that time the potatoes will be good and hot. All ready to eat!”<\/p>\n\n\n\n

I didn’t tell Mother so, but Ruth Ann’s potatoes in the casserole really looked much more compa<\/i>nified<\/em> than mine. Still, I can’t complain, because Father ate two helpings of the ones I made, and paid me for them with three kisses and a big hug.<\/p>\n\n\n\n

Note:<\/strong> Warm the potatoes at 350\u00ba F for 20 – 25 minutes until the potatoes are hot and the crumbs golden brown.<\/p>\n\n\n\n

Sue’s recipe for Cheesed Creamed Potatoes<\/h2>\n\n\n\n

Here’s the recipe that Sue made, without the cracker crumb topping.<\/p>\n\n\n

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Cheesed Creamed Potatoes<\/h2>\n
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From When Sue Began to Cook, 1924. One of the dishes Father likes best.<\/span><\/div>\n
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Ingredients<\/h3>