Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1857-09-05
}ttiipts.

How TO Cook PoTAToEs. are all pota.
to eaters (for ourselves We esteem potatoes
beyond any other vegetable,) yet few persons
know how to cook them. Shall we be bold
enough to commence our hints by presaming
TO inform our "grandmothers" how.
10 Boil them into sauce
pan with scarcely sufficient water to cover
them. Directly the skins begin to break lift
them from the fire and as rapidly as possible
pour of every drop Of the water. Then place
acourse 1--WE need not say clean) towel over
them and return them to the fire again until
they are thoroughly done and quite dry. A
little salt to taste, should have been added
to the water before boiling.
PorATo CHEESE CAKE-One pound Of
mashed potatotes, quarter ofa pound Of cur
rants quarter of pound of sugar and butter
and four eggs, TO be well mixed together bake
them in patty pans, having first lined them
with puff paste.
PoTATo CoLcAYoN.-Boil potatoes and
greens and spinach separately; mash the po-
tatoes squeeze the greens dry; chop them
quite fine, and mix them with the potatoes
with little butter pepper and salt. Putinto
a mould, buttering well first let it stand in
a hot oven for ten minntes.
PoTATo BALLS RAGoUT.-Add to pound
Of potatoes a quarter of q pound OF grated ham
or some sweet herbs or chopped parsely, an
onion or eschalot, salt and pepper, and gra-
ted nutmeg, and other spice, with the yolks
Of couple of eggs; then dress as potatoes eS-
coHoped.
PoTATors FRIED IN SIICEs-Peel large
potatoes slice them about quarter of an
inch thick or cut them into shavngs as you
would peel lemon dry them well in clean
cloth and fry them in lard or dripping. Take
care that the fat and the frying pan are quite
clean put into q quick fire and as soon as the
lard Tolls, and is still put in the slices of pot;s
to and keep moving them until they ore i'r;
take chem up'and lay them to drain on seive.
Send them to the table with little salt sprink-
led over them.
PoTAToEs sEscoLLopED.-Mash potatoes in
the usual way way then butter some nice
clean scaloped shells patty pans or teacups
or saucers put IN your potatoes, make them
smooth at the top crosss knife over them
strew few fine bread crumbs on them
sprinkle them with paste brush with few
few drops Of melted butter and set them in a
Dutch oven. When nicely Drowned on the
top. take them carefully out of the shells and
brown on the other side. Cold potatoes may
be warmed up in this way.
A Ner Remedyin Diarhg, Cholera h!fan-
| b,n, and Cholera MorLus.-We have the fol-
lowing recipe from the Professor of Chemistry
in New York Hospital: ] would wish
through the medium Of your paper, TO give
! publicity to the fact that have seen instant
| relief given in cases oi DiarhGa, by the use
of HYDRO Sulphuric Acid, a tea-spoonful OF d
saturated solution being mixed with four times
/ its in water. Also in a case Of Cholera lrs.
fantum in which the child was much reduced.
| and the stomach in an extreme state OF irrl-
liability 80 that nothing would be retained,
This remedy was administered with ease, and
the child Immediately improved and hassinco
recovered. Believing that this is new rem.
edy and that there is no reason TO apprehend
any ill-efiects where it does not produce d
cure. and believing that il has had some specii
| 6c effects in counteracting the cause, and inns
mediately arresthg the diseases
| i am yours respectfully'
LAURENCE REID.
~ y. Tribune.
Butter PIcKIE--l gallon of water pouud
fine salt | ounce saltpetre, ounces loai sp:
gar boiled and skinned clear. Four on cold
aud keep two inches above the top oi lbs
! buttef,