Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1880-07-01
3arm anO toussboIo

WAYS or COOKING THIN.

both are good. ne Grst fashicn ~ 10 put
them into well-salted cold water; having let
them boil until they are nearly done, pour
of nerl, all the water, set them back on
the FIRE. cover and let them steam until
thouroughlv done. Take Oh the cover and
le; them s;av q moment or two to evapora'e
the moisture. The other ~ay is to drop the
potA,oe. into enough boiling water to cover
them, and al soon a. they are done pour
Of the water entirely and put back on the
range to evaporste the moisture; put the
cover on the kettle 90 ihs; about . quarter
O. the mouth is left open 10 the air. When
boiled in their skins . tin, piece should be
cut from the end Of each potato. They
mus, boil from thirty to thir;y-h,e minutes.
Always selec; potatoes as nearly Of a siIs as
possible.
New potatoes With delicate skiss should
not be pared for boiling. Take q sharp.
thin knife and sorspe Of the skins. In the
country. ne~ po,oes JUS, brought IN from
the garden do DO, even need scrsping; . few
smart turns With = rough -teI,ured cloth
takes Of the sae siin in ;vinklinS. But
the dueliers in towns don't &c, ihese ideal
poia,oss.
For perfect mashed potatoes, pare and
boil them Is above. and after every trace Of
the water has evaporated. mash them with
your pestle still IN the Kettle over the Ere
they are nAughi If no; hep; hot Get OF;
every suggestion Of lump and as YOU smash
put in a generous quantity Of fresh butter,
and II YOU have II, some ueam-if no; cream.
enough milk TO make the potato rich and
moist. Sal, il TO taste, and serve fresh and
no, piled up and smooihed over in a ho,
dish with little black pepper sized on top.
Mashed potato which has stood on the stove
for while before serving is poor stuff II
YOU want the top brown hold over it q sala-
rlander or very ho, stove lid-dont put
the dish into the oven, tina, only m axes the
contents vatery.
For potatoes "a Ia Neige.- just press the
mashed vegetable through oolander into
hot dish. and serve hot.
Saratoga potatoes are prepared with a
little cabbage cutter. which shAves of
large fair potato slices Of fairy ;hinness.
Put the slices for fe~ minutes on ice or in
cold water. Try your boiling ho; lard With
one slice too see if ii oolors properly; if all
right, put in q few slices when Of delicate
yellow color, kim them out upon tin plate
with your perforated tin ladle. sprinkle over
them some fine sal, and put them in your
dish. They are A. good cold as hot
drilled potatoes are among the best Of
their kind. Take cold potatoes boiled the
dsy before, cut them in two, tim Of any
uneven surfaces, and lay the pieces on .
clean. hot gridiron over clear Goals. When
they are nicely Drowned sprinkle them with
a litde sal,. and spread delica;ely with fresh
butter. or with the green butter" heretofore
mentioned in this column Serve very hot
These are 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 this As soon - it
comes Of the table. and before i, gets cold.
pack il tightly into an oval dish which has
been previously dipped in cold water. Mex,
morning Gu; of an inch thick and brown
them quickly in fresh butter. previously
made very hot in = shallow pan Serve i'm
mediaisly. Potato thus prepared is special
ly nice with chops. Be sure ,ha, you &c;
your slices on your no, dish without their
breaking; their fair, large proportions mus,
be preserved.
The best sort Of potatoes 10 accompany
beessteAk are the ponres de ssrrs Ia No
con Take cold boiled potatoes and GU,
them up in small slices Of paper thinness.
Have some hot butter and cream or milk
ready in . clean paa over the fire. Put the
sliced potatoes into thin, sal, them delicate
ly. and let them stay mil the butter and
milk have become Absorhs& stirring them
enough to sssis, this process, and proven,
burning, but not enough 10 break the slices.
II more milk is needed pour ii in; IL potA-
toes should be moist and rich, but 6<re
should be no sauce about them. Put than
in hot dish. dust them with little black
pepper, and serve quickly.
Another good hslion is potatoes Ia
Rsban- Fake large peeled potatoes and
cut them round and round in long shavings.
Fry them in botiling lard, drain on . sieve
and cal, them. If preferred, the potatoes
may cut into long but no, thick wedges
and thus fried. Be sure TO drain all fried
potatoes, Is nothing is more uninviting than
sgreasy mass.
For Lyoanaise potssoes, minee . small
onion and fry in bot butter; add some cold
sliced potatoes and toss them about until
they are hot through and slightly eoiored
then add . spoonful Of minced parsley serve
hot
For potatoes Ia Parisieaa<. cut from
peeled potatoes With . vegtabls-cssssr q,
many little balls - the sile Of the vegetable
viii permit Fry them about Eve nisutes
in boiling lard. being careful that they don't
burn. Skin them out and drain. and
sprinkle with sall Thee balls may also
be steved in milk, slightly diluted With
vster end thickened With . little Sour.
Season With butter. pepper and salt.
Old potssoes when not very good any
other way may be thus steved; Peel then
and cut into quarters. Put over the FIRE in
salted cold water, boil, and when almost
done pour II the vaaer. leaving . little.
To this odd large tanhler Of milk. piecs
of butter half The sise Of an egg. teaspoon
ful Of ai.ssd parsley and . tesspoonfal Of
Sour mined sseothly y eoA milk. Sim
ner.
For esoqustass nash your potatoes,
ssaseo Nh bls; I'LL dt . ~ ~sst-