Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1875-11-26


length of time after pealing and before
cooking, has been answered by chapter
on preparing the potato for the table, from
her forthcoming cook book. Her ideas are
good in this matter, as in most Others, but
the soaking, which is always source OF
pain to us, we see, is a part of her direc-
tions. We are naturally disposed to be
contumacious, and feel very much like let
ting it be seen in this case; but cousin
Kate is admitted authority, and withall
little positive in her nature therefore we
do not care to assert our skepticism OF the
propriety of her instructions. We avail
ourselves of the right of one convinced
against his will. The article is as follows
Fr, m advance sheets of .'Our Summer at Ma
pIewood; or cousin Kate's Cook BOOK
aROUT COOKING POTATOES.
Emeline added a postscript as it
were, to Fanny's letter, by saying
"Kate, Ibeseech you in behalf of the
potato-the white potato, which we
eat in season and out of season ev-
ery dav of our lives. What sorry,
sad looking object it is as it comes
from the hands of some cooks, sent
10 the table in its dingy jacket, or
sallow and waxen, without its jack
ct, that having been hastily remov,
ed lust befone serving. But served
| in either of these styles it is Pretera-
BILE to that miserable mash, blush IN
color. full of Jumps and cold stiff,
ness. or watery and rank in flavor.
! "Your descriptions" l replied, "are
: perfect, Emeline; 1 recognize each as
an old acquaintance. The white, OF
t Irish, potato when full grown,
f think, is always better pared before
: cooking. Not only pared. but well
r pared. Having carefully removed
all the dark eyes and dingy spots
let the potatoes lie for an hour o.
two in a plentiful supply of cold wa
er, and then put them to boil, IN
large quantity of boiling water. The!
o should boil moderately, and as sooI
y as tender at the heart, be drained
partly. covered and set to dry on tn
i, back of the stove. Every minute o
two give them gentle shake, S.
re that they rolf over and change posi-
it tions, until they are perfect snow
h balls of powdery whiteness. If serV
ed in this state, you will ind ther
the perfection of boiled potatoes.
lg think very few would pass them b
I'D untasted. If mashed, pestle shoul
7 = be used for the purpose, and the pc
sv tato made fine and free from a
Jumps, before cream, milk, or butte
is added. After the seasoning Is II
,Or beat well with a wooden spoon, {
potato-beater, until light. Serve no
This is a general rule for bollln
potatoes; but like all rules 1t has e
ceptions. Different varieties OF tt
vegetable require different metho(
of cooking. Some may be bett
placed to boil in cold water and
lowed to heat gradually, as the W
ter heats; others in a small quantl
of water; while others-the peac
81 blow, for instance-should never
. boiled at all; but should be eth
baked or steamed. When baked
a hot oven the peach-blow is dr
'H' mealy and white, and always sat
tory. It is also the same steame
"a But boiled, it is worse than diss
Of pcintment. 1t is a hard-heart
iaF of thing, with all it's tenderness on t
39G 2e5 surface; and boil it as you will, t
result is unsatisfactory-usual
l0 hardness at the core, while the OF
M side is cooked into a mush or CRU
yer yer To drain and dry properly uno
IA Ia these circumstances is difficult. L
i've no woman should lest content W
res an imperfect dish of potatoes.
lSl ior- one method of cooking fails
ng. IGgS should try another.
Ed An agreeable companion TO fri
Geg Geg chicken is fried potato, done in t
-. way: Slice very thin, soak for
and and hour or two in cold water, changi
the water once or twice. Drain
slices in a strainer, and dry them
towels, by rolling and tumbil
them from one towel to anoth
Have the slices separate, not pack
together, when put into the boill
lard. Fry the same as chicken
When of light brown, lift,
up means of a wire skimmer-an Inc
pensible thing in every well ordel
kitchen-and drain in wire or
wife sieve. Serve hot. The last wa
in which the slices lie may be slig
,vsi ru5- ly salted, or very slight sprinkli
any of salt given them when served.
used Stewed potato, nice breakf
that dish, is easily prepared. Cut the
-fect tato in slices about an eighth of
'' inch in thickness. Boil gently Vi
le. tender, but not quite done. DIR
enty the water away, adding sweet ere
head and seasoning. Cover closely
n in stew very gently for few minu
cor A little minced parsely, if liked, n
! stOr, IL be added.
40 IN Drowned potatoes are very I
for dinner, with a roast. Pare a
. I, place them in the dripping-I
= around the meat. Turn them o
- when partly done, that they n
D brown slowly, Potatoes of medl