The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1865-09-26
farm aud atousrhuld.


Potatoes.
The propct cook ny Of good food is an
essential element OF all good health in all
civilized countries. The general use Of The
potato shows that il Is palatablo and health
lih hut few families IN this country fail
to have it on tho table once day. In
ireland It ia the chief article OF food ai
every meal, aud il in said that there are
multitudcs who seldom cat anything else.
II has the same HsSount Of nutrDent as
che egg, thirteen per cent? II has twice
the nutrment OF coueo hall aB much
~ beef. ltrequres two hours aud hall
for digcstion, raw cabbage two hours, roast
beef an hour Longer, roast pork an hour
longer still,
W Ii is claimed that the outer quarter Of
An inch of the potato contains more nour.
ishmcnt than the entire remainder. Hence,
peolug is waste. They should be cooked,
and then the very thin skin is easily
removed. and the whole nourishmont re-
mains. Late in the spring, as the potato
prepares for sprouting the outer portion
becomes crank" aud il is bottor TO peel
before coukirg. II kept IN dirk place
sproytng is much rctardod and further il
the sprouts are rubbed or with the hahds
The lighter potato is, the more mealy and
,alatable il will be after cooking hence
the good ones float, while the others sink
in strong salt water. Boiled potatoes arc
not digestcd 80 easily or so Houn as If
baked OF roasted.
Cooking PoitiOcS. They should bo well
washed aud put into cold water with the
skin OF. Gradually heat the water, and
whom near boiling add moro cold water
il thus checked the skin will not crack nm
ill tho potato is thoroughly done pour of
the wator, and let the skin become dry be-
fore pecling. Tho Irish nick out piece Of
the skin before putting them IN tho rot
The potatoes of each cooking should be
nearly the same size, that all may be equally
done. They should not be covered with
more than an inch of water, that they may
lust be covered at the finish they will
become waxy aud watery il allowed TO re-
main in the water q moment alter they are
well done. After they are dried they can
be kept hot aud mcaly for some time II COW
cred with napkin Of the diameter of the
containing vessel. This is better than
steaming, and they are prepared i'll hnlf the
time. Moderate sized potatoes should be
done enough in quarter OF an hour. They
spront least in the darkest places.
Cold Potatoes FiedPut II piece of
cream dripping into q trying-pou; when it
is melted, slice in your potatoes wiiha lit.
tie pepper anu SAT- put h'NH' "" VI" NV
keep stirring them; when they are quite
hot they are ready.
Potatoes MasteR-When your potatoes
are thoroughly boiled, drain them quite
dry, pick out every speck, etc, and while
hot rnb them through cullender in clean
stew.pan TO pound of potatoes put
about half an ounce of butter and table
spoonful OF milk mix them well together.
10 Byora-Whilo the meat is roasting,
and an hour before serving, boil the pota-
toee, take off the skin, flour them well, put
them under the roasting meat, und let them
drip before going on the table. go ....
,a Ts Roasf.-Clcan well, nick ont q small
piece, aud roast. A little butter over the
skin crisps them,
&, Cold Potatoes, boiled for dinner, and left |
q over, make an excellent dish for breakfast,
by covering them with milk or cream in
frying. pan add butter aud salt and let re-
a,ain until tho milk thickeus say fifteen
minutes.
Potatoes Mashed rih Oai0ns- Prepare
some boiled onions by putting them through /
a sieve, and mix them with potatoes. In
proportioning the onions to the potatoes,
You will bo guided by your wish for more
on less of their flavor.
~ Potato. Flour and JsRy,--Rnsp the pota-
tles into vessel of cold water and change
il frequently, until the raspings fall to the
bottom like a paste, then dry in the air
pound in mortar, and pass it through hair
sieve. This is nearly nutitive, aud lighter
dian -four; heuoo Il ia better for pastry
aud puddings for invaids. If kept dry, it
will remain good for years, while it is easily
converted into most nutritious jelly, by
pouring absolutely boiling water on it;
when changed into jelly, flavor to tasto and
use il.
Potatoes, when boiled, il either waxy or
10 I've eaten with cold meat, should bo peeled
aud be put whole on the gridiron until
nicely Drowned.
FGy lStelcs.--Potatoes should he always
b lied O Il tie before putting into slows, as
the FIRST water is little otoAous. Fried
potatoes may be cut from raw, halt an inch
thick; fry quickly in hot fat, let the grease
drir of, dry, salt and use.
Keeping Potatoes.--lf laid on straw. on
the ground, and covered with straw and
then layer of earth foot deep, they will
produce shoots near the end of the spring;
if two feet, shoots appear at midsummer ;
at six feet they cease to vcgitatc, and will
keep for two or more years in y perfect
state There should be u trench u foot deep
around the pile, unless the soil Is very
anudy- Halls Journal Of Hgdhh.