The Lincoln County herald., 1869-05-27

Twelve Ways Of Cooking Potatoes.

vegetables are indispensable articles
Of diet, though among certain classes they
are not used as freely a. should be. There
is . certain prejudice against the free use
Of vegetables in the summer, especially If
the season be sickiy one but We are
fully convinced that if they can be
procured fresh, NO harm will result from
them. All summer vegetables should be
cooked % seon % possible after being
gathered a. practicable. We venture to
affirm that many residents Of cities, who
have never tasted. asparagus, sweet corn,
or green peas, until at least twenty -four
hours after they were taken from tho
garden, have % little idea of their taste
aud excellence, ss they have Of the quail
ties Of genuine new milk and thick cream.
Potatoes seem to come frst in the list
Of vegetables, forming, as they do, a staple
Of food during the entire year. The
methods for cooking them are yariouse
aud each authority Is certain they are,
correct.
In boiling potatoes, wc prefer to make
use Of the steamer, as by this means the
potatoes cannot possibly become water.
soaked. With some varieties, the peach
blow, f0f instance, the steamer seems in
dhpeusable, as the potato 10 liable to
break to pieces ~ sosn as done, much of
it beisg wasted and it, appearance spoiled.
I: ToBoH E'otatoes.-To boil, potatoes
should bs pared If boiled with their
skins %, they will taste strong (at least,
I never saw any that did nsD. Pare,
wash and throw them into q. pan Of cold
water; then put them on to boil In a
clean kettle With cold water sufficient to
cover them, aud sprinkle over q little
salt; then let them boil slowly, unoov-
eyed, till: you. ,oan pass srferk through
them pour of: the water. and put them
where they will keep bet till wanted
(the1 sv6 better IL eaten immediately.
Whsn, done in this way they will be dry
and mealy. They should never DO gov:
cred to keep the& hot. They viii be
sweet, boiled this way. I
9. Axotksr Kay.-Wash them .clean,
Aud put them in . pot or kettle, With
water just sufficient to cover them.
Shortly after the water has come 10 Z
bell, pour IL of, and replace II With Bold
water, into which throw handful Of salt.
The cold water sends the heat from the
surface 70 the heart, aud makes the pota.
tess mealy. The moment they are done,
peuf. .sf ths wstsr, and let them stand on
Tie Ars ten Or fltceu minutes to dry.
Potatoes either boiled or ,roastsd, should
ntver bs covered to keep them hot. J 7
'8. ID Boil Ms,s Rssatees. Put hem
u coH xste., eeFaps "A, the skises Iash
them, and drop Into boiling xttef. When
s6ft, dreGS With cream aud melted butter.
a. SIesced Rsatoss. .-Slios thin, and
bbil in water tM tender; pour Of the
tntsr, and put n some rat, pepper, and
s1ch cream and . dust -of. 2ower. Before
taking up. sir In the bsatsu yslk # %
sge With sons eaoppsd parsisys l:s !
rs. Fried RsAsapes. es..-Oat eesa fsIGtoss
in thin slices; drop into boiling lat until
Of > piss brswa. eptipklk With Anesaels
T.. Rsasssd M fBns.s.. .-clss,oA DIOR
oughly nick s. small piscs out Of the
skin, iud puteiu't hot oven. a. little
Ebut,3tr y soinstim.s!s 4! rubbed d'oysr The skis
'So MskSp tAsm, stiSp.: .:'a'o"'G7'f ''.','se'2 !
I. n XesI TSsasoss.ABoil the pota-
toss u, abSS9';. bssI Ithsn, yspoys al lrhp
,Sysi atd lutpS beat them np with but
~ aud lslt, Until they sFs quits smooth |;
fores, then Into 8 mould whisk III .hssi
loSrSd yufH SHSm into e turSsn brown
~ bytSys ~ ~, turning gently lSas
bHy iet9ts ths shsRs. s.aadt .agt whom In nlsee