The Superior times. [volume] (Superior, Wis.) 1870-1912, 1876-11-24
HOUSE, FARM AND GARDEN.
Potatoes.


New York Times:
| cooking Potatoes.-Potatoes and all
vegetables, in place of boiling, should
DE cooked by steam, else they must be
| more or less water-soaked. The
simplest and cheapest steamer is easily
had by having steamer made to fit
the large iron kettle that every kit.
chen has. The steamer of tin. made
to Tit the kettle, the sides fitting down.
say one inch, snug, perfect fit one
inch from the rim is a bottom with
holes cut in it, half an inch in diam.
eter and one inch apart. The steamer
like basin with straight or perpen.
dicular sides, nine inches deep, a tin
cover to fit perfectly tight, the cover
made to run up higher in the middle
two or three inches. This steamer
can be made for $3.50, probably.
When stewing fruit, put it in an earth
Ell dish set dish and all in the steam
Ell. The fruit then does not waste its
flavor as when stewed with water.
Steam buildings, instead of boiling, if
you would retain the flavor
Stewed Potatoes. Take steamed
or boiled potatoes which are thorough
ly cooked aud not hard in the middle;
cut them as thin as possible without
breaking put them in shallow pan
cover with milk; when thoroughly
hot, through and through, stir them
so that they will not stick or burn, as
milk burns very easily for potatoes
enough for six persons, have ready
one teaspoonful of wheat flour, mix
smoothly with little cold water, as
If for starch add this when the milk
is hot mix all thoroughly let it cook
five or ten minutes slowly after the
flour is added. At the last minute
before serving, salt properly and add
one tablespoonful of sweet butter. If
kept on the fire very long after the
salt is added, the milk will curdle.
This should be remembered in making
clam or oyster soup when milk is used.
Potatoes ''a la Maitre d Hotel. y
Boil ten middle-sized ones; cut in
slices of Il quarter of an inch thick
put i'll the stew-pan half a pint of milk
or the same of both. a little salt, pep
er, CRATE nutmeg, and a tablespoonful
of fresh chopped parsley then simmer
on the fire when boiling add quarter
of a pound of fresh butter and the
juice of half a lemon; stir we'll for
few minutes; when each piece is well
covered with the sauce, dish up high
in the center, as they must appear
light.
Sweet Potatoes, I.--Cut them in thin
slices, and fry like Irish potatoes be
careful not to cook them too much, as
| they will be too hard.
Sweet Potatoes, II.-Peel and cut in
quarters. and fry until the edges are
brown. If the roots are very large,
cut into eighths.
into halves, quarters or eighths, and
bake with beef or veal, putting them
in the bake-pan at the baae of the
meat.
Sweet Potato Pudding Beat to
cream pound of sugar and one pound
of butter; boil and mash fine two
pounds of potatoes beat the potatoes
by degrees into the butter and sugar;
add five well-beaten eggs, wine glass
full each of wine and brandy, and one
of rose water, two teaspoonfuls of
mixed spices, and half pint of cream,
and bake in a crust
Sweet Potato Pie.--To one pound of
potatoes, baked and sieyed, and one
half pound of butter, three-quarters
of pound of sugar, one pint of milk
and six eggs flavor with nutmeg and
a wine glass full of brandy line the
dish with a crust and bake carefully.
Graham Bread.
Several months ago some one asked
for a receipt for making graham bread
without yeast. We have since noticed
several receipts, but none hat we con
slider quite as good as this: Mix the
bread with cold water--ice-cold if pos
sible--and knead it thoroughly fifteen
or twenty minutes, or at any rate until
it will not stick to the board. When
this is done, form into roll about
four or five inches in diameter, then
cut this crosswise in pieces about | -
inches thick; flour them little so
they will not stick to the CRATE, and
place directly on it without any pan.
Good fresh flour is an essential, and a
very bot oven an absolute necessity in
making good bread III this way, OF any
other way, without the use of leaven.
If you fail the first time, heat your
oven better, and try again. Almost all
who have tried this bread like it, if
they are not hopelessly prejudiced
against graham in any form. Cold
mush, oatmeal, Graham, or corn
meal, kneaded stiff and baked in this
way, is relished by some more than
the first. but it is not so universally