New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-02
pOTAIOFS.
WAYS or COOKING THIN.


There are two ways Of boiling po;atoes-both are
good. The first fashion is to put them into we'll
sailed cold water; having let thcm boil until they
are nearly done. ponr on nearly all the water. set
them back on the FIRE. cover, and let them steam
mntil thoroughly done Take of the cover. and
let them stay Il moment or two 10 cyapOratt the
moisture. The other way is to drop tie potatoes
into enough boiling water to cover them, and IA
soon as they are done pour of the water entirely
aud put back on the ngc toevaporatc tho moist
IRE put tho cover on the kettle 80 that about
n quarter of the mouth is lclt open to the nlr.
When boiled in their skins q tiny piece should bn
cut from the end of each potato. They nllSt boll
from thirty to tlnrty-flvc minutes Always select
potatoes as nearly of n size ns possible
New potatoes with delicate skins Should NOT
knife and scrape off tho skins. In the country.
new potatoes just brought IN from the garden do
not oven need scTaping; z few smart turns, with
rougl-teXtured cloth take oil the fine SKIN III Il
twlnkliug, But tho dwcllcrs in towns don't get
these ideal DOtatnCg.
For perfect mashed potatoes pare and boil them
as above, and after every trace of the wntcr has
evaporated, mash them with your pcstle still III the
kottle over the fro; they arc nnught # not kept
hot Get out every suggestion OF lump
and as you mash put IN generous quantity
Of fresh butter and, tx YOU have IT, some creat-lt
not cream enough milk TO mako the potato rich
and moist Salt 1t to taste and serve fresh ana not
with n littlo black pepper slftcd on top.
Mashed potato which has stood on - the
Won want the top brown hold over it n salnnandrr
or n very hot stove ih-don't put the dish into the
oven, that only makes the contents watery -,
vegetable through colgLdcr into lot disil' and
serve hot. go -
bage cutter which shavcs of a large fnir potato
shoes Of fairy-llkc thinness. Put the slices for Il
few minutes on leo or in cold water, Try your
boiling hot lard npdDoy yh one all slice Tpb to p ssf
in few sliccs wien of n delicate yellow color.
skim them out upon tin plate with your peror,
atcd tin lndlc sprinkle over them some fine salt and
put them in your dish. They arc rs good cold aS
Griled potatoes nre among the brst Of their kind
Take cold potatoes boiled the day before, cut them
i'm two, trim off any unoyen surfaces, and lay tho
pieces on q clean, hot gIdrOn over clear Goals
When they are nicely OGoTnTd sprinkle them them
butter or with tho green buttor" heretofore NEIL
toned In this column, Serve very hot. These arc
delicious with broiled or fried fish, Instead of
brOiling these slices may be fried in nice butter.
A DELIGHTFUL way Of using up mashed potato left
over is thisI AS soon rs it comes of the table, and
RS0F oval ds SS' S SRh FSaS Been FR Gyyod sS
Hi It in r2gSlaT siess about Quarter
butter, previously made very hot In shallow pan.
Serve immediately. Potqt0 thus prepared is spe-
oay nice with h Gh0Rs lie fG9 Ha Eob get your
their fair. large proportions must be preserved.
The hest sort OF potatoes to accompany beetsteak
are the pOmme8 de t6rTe Ia Macon Take cold boiled
potatoes aud cut them up In small slices of paper
thinness. Have some hot butter and cream or milk
potatoes into this salt them decately and lot them
Stay until the butter and milk have become ab-
process and prevent Burning, but not enough to
break tho slices. II moro milk is needed
pour It int tho potatoes should DO moist and
rich but there shonld DO no sauce about them. Put
them IN hot dish, dust them with O little black
pepper and serve quickly.
Another good fashion Is potatoes Ia RHban. Take
LARGE peeled potatoes and cut them round and round
i'm long shaY1ngs. Fry them In boiling lard, drain
on sieve and salt them II preferred. the potatoes
may be cut into long but not thick wedges, and
thus fried Be sure TO drain all fried potatoes as
nothing is more uninviting than greasy mass.
For Lyonnaiso potatoes, mince small onion 9nd
fry In hot butter add some cold sliced potatoes
aid toss them about until they are hot through and