Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1884-12-12
ick. Din them in melted butter and

thick. Dip them III melted butter and
fine bread crumbs. Place in double
broiIer and broil over a fire that is NOT
too hot. Garnish with parsley and
serve on hot dish, or season with salt
and pepper. toast until 8 delicate
brown. arrange on hot dish and sea-
son with butter.
PorATo BALLs.--Boil the potatoe 5
and while warm mash them; then mix
butter, pepper, salt, little chopped
parsley if desired, and one or more raw
eggs; beat these together thoroughly,
th,sn mould in balls, dip in beaten eggs
and then in -four, and fry in butter.
MASHED POTATOES. When the steam
has passed off from boiled potatoes
mash them in hot dish, and add two
teaspoonfuls of butter to quart, tea
spoonful of salt, a bit of pepper and
1noisten with hot creamy milk. Beat
quickly and turn out lightly in a warm
vegetable dish.
PoTAro 2soUFFLE.-Take six largo
smooth baked potatoes from the oven
and with sharp knife cut them in two
lengthwise, Remove the inside and
mash in a hot bowl Season. with salt
and pepper and odd A tablespoonful Of
butter, cup of hot milk and beaten
whites of two eggs. Fill the skins with
the mixture, glaze with the whites of a
couple of eggs and brown in the oven.
SARATOGA CHIPS. Gut raw potatoes
in slices as thin as waters with thin
sharp knife; lay them in cold water over
night. a bit of alum will make them
more crisp, next morning rinse in cold
water and dry with astowel. Have ready
q kettle of lard, hotter than for fried
cakes, and drop in the potatoes few at
time. They will brown quickly, skim
out in a colander and sprinkle with salt,
or lay them on double brown paper in
the oven till dry.
PorATo CAKEs.--Take ten ounces OF
foury potatoes, boiled and smoothly
pounded; when just warns add gradually
a little salt, six ounces, Of flour, and
three ounces of butter; NO liquid is re-
quued. When the ingredients are
thoroughly mixed, roll the dough into
thin cakes the size Of captains biscuit;
bake in a moderate oven, or on griddle ;
when done, split open, butter we'll, and
serve hot.
PoTATo SALAD.-Two good-sized
boiled potatoes, one teaspoonful of pull
verified sugar, one teaspoonful Of oil ,
half teaspoonful each of salt, pepper,
and made mustard, spoonful Of Wor~
cestershire sauce, one raw egg well
beaten, three tablespoonful Of vinegar.
Mash the potatoes and rub through the
sieve, then add the other ingredients,
beating them thoroughly together; then
pour the dressing over the potatoes
Which have been boiled, cooled, and
cut in small pieces. This dressing is
excellent with fish or cold meat.
PoTATo PUDDING.-Bruise with a
wooden spoon, through colander, six
large or twelve middle-s sized potatoes
beat four eggs, mix with pint of milk,
put in the potatoes, six ounces Of sugar
and favoring.
PorAro MUrF1Ns.-Use one cup OF
cold mashed potato, one cup of'sweet
milk, one egg, we'll beaten, one cup OF
cornmeal-or enough for gem batter.
Soften the potato with the milk, work.
ing out all the Jumps then stir in the
cornmeal till the batter is just thick
enough to drop easily from the spoon !;
add the whipped egg, and beat hard.
Drop into hot gem-pans, oiled, and
bake in an even oven twenty to- thirty
minutes.
PoTATo PIE.-Mix one quart Of very
rich milk with one and one-half cups Of
mashed potato and put through a col
ender to remove Jumps. Then bsat the
yolks of three eggs and one-half cup Of
sugar together with juice Of one lemon ;
and the beaten whites of the eggs and stir
we'll Line three pier pans with nice
cream paste mixed stiff. Fill with the
batter, and bake in an even oven; see
that the crust is we'll Drowned. Serve
cold the same day. +:
POTATO JeLLY.--On a. tablespoonful
of potato flour pour half a pint of boil
ing water, and when perfectly dissolved
let it boil a moment. Remove from the
fire and flavor with nutmeg; add sugar
to taste. This is nutritious and easily
digested by envalids. Potato -four is
obtained by grating raw potatoes into
cold water. The raspings fall to the
bottom like paste. These are rinsed
thoroughly, dried and pulverized For
infants and invalids potato -four may be
made into many agreeable forms.