The Red Cloud chief., 1882-11-03


~ this sr.soa y,osssces are nne ssre
vAen BAKED. and oos xrss tirrd@ ecssss
ppta,oes n every meal ard . ehan<e q
huAa grsssfsl ard desirable wh<a F-
isso~s as Psnsy. add roasesseasly
cheap. 10 ao-s nos nsa;ier sscas s~srx
! prudent. a. 81 icss from tss table gees
10 the chickens oc rsgx Tbs war po-
tst-cs t<,sg . gS-d prscr. tAssesors
bcusekcep~rs escrs their ingenaify and
skfii In makinx the s.g.tshie 20 n fzr
n possible A very nscr dish ga kisa
OF siewrd posstoes. mssi~ as fotlo~s
Take the cid s-pilca poxs,oe, soi peel
nicely. eating ~; every etc. and ca,
up in small chunks. frum hasf Al inch
10 N inch quar- Put . ,rarapfal 10
milk. = s.scupfal u sai, n bi 81 butter
or pork drip the sire Of a hut;srnu, and
. tsbi. spoonful O! coar. int, n ssill~s.
say sarvc pssis Of the ps-ces. and coyef
The Kettle iyh,iy. 10 ke-p in the steam;
give :, = good stir occason.iiv. till IL ..
well scaidci; serve bot, and I; Is n alice
dinnrr dish
inoihcr wzy = To pare the potatoes
snd us.h them in saif-d water \ FIJI
hour; drop them into boiling wafer and
cook I'LL scit; take up AMI mash enc,
put In n 1.-THE sweet cream or milk. with
\ iitle bu;ter. stir will. and put IL In .
dish and set in n hot sven I'll needed for
the Table IL IL god. Another nicr
way il 20 alice the boiled potatoes quite
thin. and have n little pork drip ho, in n
fat SPIDER; sprinkle = little sal; smrIng
the i cc.. and spread evenly q or the
bottom 81 the spider, cover up - the
steam will no, e cape; when Drowned
np"n the under side. take the
griidic cake shovel and turn them
over. When nicely Drowned they are
ready for the table. aud make =
p,eassn, change 81 DIET. either with
meats or fish. We have become 30 SC
ctstomed TAI the use Of this vegetable
that il u almost impossible la pass over
n meal without them in some form.
They MAKE a heaithful relish. which
almost every person enjoys They go
farther. when made into some p~alatablc
dish. than when merely boiled and set
BY the side oi the meal platter. There
are po:a,o-bslls and I~o;at.Scakcs that
are very nice. aud are prepared the
busS ~ hst,h'a Httstfs VII w thafh
Ut the pulp add M egg and mix thor
oughly with the mix and butter. For
cakes. butter a fat ~paiiy-pan and spread
the potato over the bottom Of the pan;
set in n brisk oven I'll lightly Drowned;
cut up I'm square cakes and serve hot.
For fried balls prepare in the same way.
and mold into balls aud fry as O would
fish-balls, not emitting to rub over the
whole outside with flour. 20 that they
will not fall to pieces in turning over
A very good way to dispose o! bits II
meat. is To chop il up quite fine. and In
onc-ihird quantity Of meat add two
thirds ii cold boiled potatoes. chopped
fine; add a oupiul Of sweet milk. n litlle
salt and pepper. aud let il boil till right
hot, stirring often while cooking. I
would not fancy this q sh served nj q
hotel or restaurant, for l should C n.
siantly 10 thinking thai it. fabrication
might be indeed u mystery that ! should
not Ike To solve; but for a home dish.
msic by the tidy housewife. IL is q real
dclicacy tina, is not 10 be despiscd. and
is never left uneatcn on the table. All
these methods Of cooking potatoes are
good for u change. and calculated tn
tempt the appetite. -FdrDter's Huc. tB
Country Gentleman.