Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1874-10-08
The 1lOtssekeeper.

SARATOGA POTATOES. Some years ago every
body ate of the flied potatoes prepared in some
of the hotels at Saratoga, but more especially at
the 'I.ake House" at Saratoga lake, where they
were prepared in perfection. On one occs-
sion, being there with friend. a lady and gen.
tla'nan made their appearance on the piazza
where little tables are placed, at which many
persons were sucking their cobblers and eating
those pretty, curled up potatoes. The party was
evidently English and Wish society people. The
lady stopped ut our table, and partially STOPPING
down to see what III the world we could be eat
ing when we quietly blurted out 50 Potatoes ~
She laughed and passed on, but in few minutes
they we're trying the article themselves much to
their apparent satisfaction. Now, however, we
have potatoes cooked here in Philadelphia Just
as artisticaly and toothsomely as at Saratoga
lake The way it is done is no longer a secret,
and is as follows The tools afe common cab
bage-cutter, two wire sieves and spider"
Take. say eight large potatoes, pare them and
slice very thin with the cutter, soak the slices
for two hours i'll cold water, stir into it one tea
spoonful OF salt to quart, and let them remain
half au hour in that Pour them into the sieve
to drain, and when wcll-drained wipe the slices
dry put pound Of lard into the spider, and
when it becomes smoking hot put in the pota-
toes. They must be constantly stirred to prevent
the pieces from adherng to one another and un-
I'll they are sufficiently Drowned to make your
mouth water, when they should be served at
once.
BREAD MurFIss. Take four slices of bakers
bread, and cut of all the crust. Lay them in
pan aud pour boiling water over them, but bare
ly enough to soak them we'll. Cover the bread
and after it has stood an hour. draw of tile wa
ter, and etir the soaked bread till it il smooth
mass; then miX in two tablespoonful Of sifted
flour, and a half pint of milk. Having beaten
two eggs very light, stir them gradually into the
mixture. Grease some muffin rings; set them
on hot gridlle, and pour into each portion of
the mixture. Bake them brown; send them to
the table hot; pull them open with your fingers,
and spread on butter. They will be found an
excellent sort OF muffin, very light and nice.
DELAWARE BIscuIT.-l think ! have, very
lately, made Il decided improN ement in my bis
cuts. take as much Hour as think will do
and use my judgement with regard to the
amount OF lard. Some folks like more and
some less. They are neither 40 light nor good
when too greasy. ! put salt to the taste and
rub it all together, then add cold water slowly
and as little as will possibly answer. I make
the dough 80 very still that can neither knead
or beat it, with any comfort, until it is set away
Wholesome twenty or thirty minutes, when
1t softens little. then heat it until it is yery
light, make out the biscuits and bake in quick
oven, which had better be too hot than too cold,
cover up the dough When set it by to sof-
ten. They bake in fifteen or twenty minutes
if not too large, and when done they feel yerv
lght.-Germdnt0trn telegraph.