The Ouachita telegraph. [volume] (Monroe, La.) 1865-1889, 1871-09-02
8arm, Garden a''o 6ous<tolo
Cooking Potatoes.

BOILING POTArOEs.-To boil po-
is usually given. They should be we'll
washed and left standing in cold water
an hour or two, to remove the black
liquor with which they are impreg-
mated, and a brakish taste they would
otherwise have. They should not be
pared before boiling; they lose much
of the starch by so doing, and are
made insipid. Put them into a kettle
of clear cold water, with little salt,
cover closely and boil rapidly, using
no more water than will just cover
them, as they produce a considerable
quantity Of fluid themselves while boil
ing, and too much water will make
them heavy. AS soon as just done i'll
stantly pour off the water, set them
back on the range, and leave the cover
off the saucepan till the steam has
evaporated. They will then, if good
kind, be dry and meaiy. This is an
Irish recipe, and a good one.
To Boil New PoTAToEs-W When
fresh dug take the small potatoes, not
quite ripe, wash clean, then rub the
skin of with the hand-never use a
knife-and put them into boiling wa
ter, with a little salt, boil quickly;
when done drain dry and lay into a
dish, spreading a little butter over
them, or boil some new mix, put in a
great spoonful Of butter, and thicken
with n little -four wet smooth with
milk. When the potatoes are cooked
and laid in the dish, put this dip over
them. This is very nice.
MASHED PoTAToEs.-Boilw with skins
on; when done, peel quickly, and, put,
80
stove, but not hot enough to burn;
mash free from Jumps to a smooth
paste; have ready, before peeling the
potatoes, a piece of butter half the size
of an egg, melted, and half a cup OF
sweet milk, with pepper and salt to
taste; when the potatoes are mashed
smooth pour in the milk and butter,
and work it in quick and smooth, then
dish; press the top with knife SO as to
be round and smooth, rub on a little
beaten egg and brown in the oven del
icately. Serve with fowls or roast
meat.
POTATO CRoQUETs.-BOi1 potatoes
with just enough water to cover; when
three parts done pour off the water ana
let them steam to finish cooking; then
press them through wire sieve; this
done, put them into stew-pan, adding
OIlt OllucS UultcI W oASHuoAC POtaNOco,
and the we'll beaten yolks of two eggs;
mix together thoroughly; then -four the
paste board, divide the potatoe paste
into square parts and roll them on the
board in any shape-balls, pears, corks,
or what you choose-dip them in eggs
and bread crumbs, and fry in hot fat to
light brown.
POTATO SALAD.-Cut ten or twelve
cold boiled potatoes into slices from a
quarter to half an inch thick; put into
Il salad bowl with four tablespOonftlls
of best salad oil, one teaspoontul OF
minced parsley, and pepper and salt to
taste; stir we'll that all may be thorough
| fy mixed. 1t should be made two or
three hours before needed on the table.
Anchovies, olives, or any pickles may
be added to this salad, as also slices OF
! cold beef, chicken or turkey if desired.
POTATO SOUP.-BOil and mash pO-
tatoes, about three pints when mashed,
to three quarts of rich beef stock, ready
boiling, add pepper and salt to taste,
stir gradually into the boiling stock,
then pass all through sieve and return
to the soup kettle; simmer five minutes,
and serve with fried bread, or, if liked,
a half pint of peas boiled soft, one on
ion, one head of celery, two spoonfllls
Of rice may be put to the stock, well
boiled, and the potatoes added when
all are done, then pass through the
sieve, return to soup-kettle, simmer
five minutes and serve Christian
Onion.