The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1871-08-03
Cooking Potatoes.

BOILING PoTAToEs.-To boil a potato
well requires more attention than is usual
ly given. They should be well washed
and left standing ii cold water an hour OF
two, TO remove the black LIQUOR with
which they are impregn2ted, and brak
ism 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 q
Kettle of clear cold water, with a little
salt, cover closely and boil rapidly, using
no more water than will just cover them
as they produce considerable quantity OF
fuid themselves while boiling, and toe
much water will make them heavy. Al
soon as just done instantly pour off tn,
water, SIT them back on the range, and
leave the cover off the saucepan till the
steam has evaporated They will then, il
a good kind, be dry and mealy This is
an irish recipe, and good one
To Boil NEW POTAToBs When fresh
dug take the small potatoes, not quite
np3, wash clean, then rub the skin of
with the hand-never use a knife-and
put them into boiling water, with little
salt. boil quickly; when done drain dry
and lay into dish, spreading little but
ter over them, or boil some new milk, put
IN great spoonful of butter, and thicken
with little flour wet smooth with milk.
. " hen the potatoes arc cooked and laid in
The dish, put this dip over them. This is
very NICE
Mashed POTATOES Boil with skins
on; when done, peel quickly, and put. as
you peel, into saucepan over the stove,
but not hot enough to burn; mash free
from Jumps to smooth paste have ready,
before peeilng the potatoes, piece of but
ter half the size of an egg, melted, and
half cup of sweet milk, with pepper and
salt to taste; when the potatoes are
mashed smooth pour III the milk and but
ter, and work it in quick and smooth,
then dish; dress the top with knife SO
as to be round and smooth, rub on little
beaten egg and brown in the oven very
delicately. Serve with fowls or roast
meat.
POTATO CROQUETS.-BOil potatoes with
Just enough water to cover; when three
parts done pour off the water and let them
steam to finish cooking; then press them
through wire sieve; this done, put them
INTO stew -pan, adding one ounce butter
to enc quart potatoes, and the well beaten
yolSs OF two eggs; mix together thor
oughly; then flour the paste board, divide
the potato paste into square parts and roll
ohShi oA t!c boiiu 10 any SGape-ballS,
pears, corhs, or what you choose-dip
them in eggs and bread crumbs, and fry in
hot fit to light brown
POTATO SALAD-Cut ten or twelve cold
boiled potatoes into slices from a quarter
TO halt an inch thick; put iuto a salad
bowl with four tabiesp0onfuls OF best salsa
oil, one trasp0ontul OF minced parsley
aud pepper and salt to taste; stir well that
all BE- thoroughly mixeG. It should ne
made Two or three hours b fore needed
on the table. Anchovics, olives, Or any
pickles may be. added To this salad, IS also
slices OF cold beef, chicken or turkey, If
desired
POTATO SoUP.-Boil and mash np,atoes.
about three pints when mashed, to three
quarts of Tich beef stock, ready boiling
adi pepper and salt to taste, stir gradually
into the boiling stock, then pass all through
sieve and return to the soup-kettle; sim
mer five minutes, and serve with fried
bread, or, if liked, half pint of peas
boiled soft, one onion, one head of celery
two spoonfuls 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
and serVe.-ChriStidn Union.