Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-12-03
SARATA POTATOES.

dougAnuts. Before putting in tie
potatoes. separate the slices from each
other and do not attempt to cook more
at time than you can keep separate.
Tend with fork, tossing them over
and over until Drowned evenly and
delicatelv. Take up with skinner
and place on 4 sieve. Sprinkle with
salt.
SWEET POTATOES.
Boil the potatoes until tender, peel,
cut lengthwise, PIT fat side down on a
creased pan and place in a hot oVen'
Hs the potatoes being to crust, baste
with a little melted butter, Repeal
until nicely Drowned.
POTATO SOUP.
Peel and boil ton good sized potatoes,
turn off the water aud rub through n
colauder. To the potatoes aud two
quarts Of boiling water and simmer for
one hour. Then add two tablespoons
ful Of butter, pepper aud salt to taste
with tablespoonful Of minced parsley.
Let boil up, then add two cupsiul oil
hot, thin cream or rich milk and pour
out. Serve with 'crisprd crackers"
TO BOIL POTATOES.
Select aud pare potatoes as near the
same SIZE as possible; throw into cold
water for halt an hour, then pat into 4"
saucepan and cover with cold water
When the water bOils, check it several
times by throwing in cold water-a
little at q time-as TIE slower the po-
tatoes boil the better they are. When
tender throw of the water aud sprinkle
a little salt over them. Set on the back
ofthe stove to dry with the lid off,
Serve in an open dish.
POTATOES AND ONIONS.
Boil potatoes until tender but whole
add cat into slices while hot. An hom
or more before preparing this dish. dress
and slice few onions and let stand IL
salt aud water. Put little butter OF
drippiugs into frying-pan, put in the
sliced onions and cook until delicalell
Drowned. In a vegetable dish place
the onions and potatoes in alternate
layers. add a cupful Of vinegar 70 the
gravy in the frying-pan, bring to boil
aud pour over
POTATO PIE,
Que cupful of grated raw potatoes.
one quart OF sweet milk, Three eggs. o
little salt, sugar and Lutmeg to taste.
Let the milk come to a boil, stir in the
potato, let cool, add the well beaten
eggs and other ingredients. Bake with
an under crust.
POTATO TOUFLLE.
Boil five gOod-slzeS potatoes, press
them through a sieve. Bring to a scald
halt cupful Of milk with a spoonful
of butter, add to the potatoes with pep
perand salt aud beat TO a cream. Then
beat the Jelks and whites Of four eggs
separately, add the yelkS first, one at
a time, beating thoroughly, then the
whites, Just stirred in without beating.
Turn at orce into UTTERED pudding
dish and bake twenty minutes in n
quick oven. The dish should be large
enough to permit the soufile TO rise. A..
CRYSTALLINE GRASSES.
Dissolve IS ounces talum N quart
Of soft water, heating it over a slow
nro in a covered tin dish aud stirring II
occasionally with stick until dissolved
When nearly cold. suspend he grasses
to be crystallizcd By a thread from n
small stick laid across the mouth OF a
deep glass or earlhcn jar into which the
solution is poured. Let remain in the
alum water q hours, take out and sus-
pend in the shade 10 dry. The crystals
will be larger if the solution is allowed
10 become almost cold before putting
in the grasses. -s f
- - 60
Remember that horses and cattle.