Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1884-02-05

POTATOES


srs takea from reliable auihofiiies. O'
course person must use their Judgment
in u,ing any nsw 'eoiPs and no, tollo~
r bHndly. a. very little errof on th'
par, q ,h- printer would nsks gFeai
change somsiimes Then We sometimes
have net ever, isgredieni meniiooed 81
hand. bat common sense Nil tfh ~
~hsther Il may BE- omitted 1f soms'hins
el.e substituted
The French cooks use potatoes Areely
much of ,ho fame 81 Their bfsad' pastry
sn,is.. soups. etc. b due 10 'his veg
etahie
Ns,lsi po,a'oes ere always niee' eu'
there ,rc various vays q serving, them.
"T.e Roek l.lard Cook Book." jus'
pabl,hej. giving recipes irom 'he ee''
ho,el. ana restaurants In ihs counify, has
ih.s o. say
simple ss o. operation Nou'i appear.
.omc sku L. r,qa.rcl io misa poiaios :
prortf'y. srd for hs pgrpose ne o.a
uontn mashlr u pr10uh,c O. thc per.
f,sisi iron one more r,conry In vogue.
whsu mashed th,y shouH he apqet ou'
usaty iuto tot covered Dish and de'r
cats'y shnrCi into a mra'y heap. ius'esa
of bsIug .ilrr,t PACKED and p,ti,d Toto
roauict mass.
"Pare potatoes sni hoi. irain and
mash uuui teyoi of lamps tii. MA oi
cr,am. better tni sa't. tsat .kc cake S'ta
aiafge srocn. t,c Iorger tlo hstiori turr
hen Iuio a covered Dish. smooth over On,
tor place iamp of tuttsr .u the couirc
a, ro, ssrtc thrm go moist
.Or when mashed afi ouc 90 tso
er-- wei rtsi,n. rtrprr aut satf pes u
tatIre t.sh. hru.h over tae sop VIII
ss,st mia aad place ln a hoi oven aooai
l1 m.uuics.
Aro,ter say o. Dbl 8, q. io rub tlc D.
a.ocs separately ttrouga "a sievc 10 cob
a.ier into a Deep i..h ~ no, touch
b. tgt leave Be- a. % falls.
MrrruY C.su
Tsfe potstos-ml.hoi oues are best.
hat boiled ones can he nashei-.mmel.-
ats'y aner t.uucr. before g,iilng too co.i
ati shout sn ogaa, auouut ef f1ur ari 4
.msu piece of tuiter or hri rub nor.
ouet'y together. ral out ana clt a. fli
h.sco.t-uottlo tl.ek-ani baseiu a rather
Quick oven. wht1 1orr to a tehi brown.
COG opfr. tuuer. ard caf sarm.
Smc'h.-g Use tts makes q SOD cfls'
fora meat Pc
rurNu CrourEfrr-
AtI coli msstel potatoes. ss.i, Pep
pcf a1l ans other sessou.ng lked ma
with hsatfn cgg .-r'..eu to stick togctl.
er Nake Ilto small balls or oo.oug rolls.
dlpin h,sisr -ge. tarn lu fue 1rcai crumhs
ari fry I'M hot lard
Ihese directions lor che so called SAT-
a'cga potatoes we're gwen some time
since By Sara'os, correspondent q che
>rngf.d Eraiir1n. ltmigsi b. pat
.a fever words. bli !, sLous ls how 10.
sticll. etc. a commoa recIpe may be
made
SAntroak rOrtroEs
Toe poetry of common A,s. ani costly
charm of ne'mou.co's ant Ftrkcfs. can
tc made n perfection ir any ktchcr. ey
t1c usc ~ rsB simple apparatus consist
lng of q saarp blade 80 s.sui.ng .uio q
woodcu trolgh gifhauarroW siIt in the boi.
t1m. .tsowIre screens or s.cYc.. anfac1m-
moo -r.frr Select r iarge potatoes. pare
them ans slice vcy th.n with thc cuitng
machine soak them I'M cola water f1r two
ho1rs. ana str comuo1 table sat iuio tas
vsfrr. one tca.pooufli to a qltrt and ~
low ttlu OBJ remain I'M tte brine taif AL
holr 'ocgcr rllr Dcm upou t1c screen
o. falu sni p1t on a spider via a poani
of clear nri over a trsk rrc. Wiqc tae
sliced potatoes cry on a tovci. wat uuii.
t.e 'ari IL smok.ng hoi AMI pour a large
r.atefo, .uto ttc splicr TIE rcsut b. Ike
asusI s.a lnavhItc sllsn. and u1v tae
coca Shows ttc artistic slul which every
,aiary of ihai uoticst of the arts mus,
possess tl te worthy of thc name. Patient
ana calm. with steady ali lnccssant mo-
ton oftac skinner she prereats adhesion
of any t.1 af.ci.oraic slices. ana watches
carcfry nr ttc trnicr blush of brown
r.ss ta appear S.ov.y 10 creeps and
iclp.rs uail t rivals thc hle of tac "a.
grant utrtra Haste ihsn tales tas place
o, oagi0r. ls-i any martyrs buru Cor tas
nrtlf.0n of others a-i they musi hs
.l .ky sprlad uplu smother s.ese o. drair
lrt Dry. and gresse'ess enough Cor ths
flr..i frgers. then served hot. % mel
away ukta k.ss ol sweet lps. with a dy'
l.- cralk'e nkc tle ALLEN leaves of au'
tlun.
a rev sly ,o bake potatoes is 90 slic'
,t.m ti.n. arl ,,i them stand bali a.
hour .a ua,cr nnin and pat in a pud.
drg Dish v.,h .alt, pepper and milk d
cover Bike on hour, or until al ar'
d.,e. take og'arl Pa, b.is q batter ovei
Gle Top
cold potatoes Do from dinner may Il
utilized ia many ways. Peihap. soms
oi these recipes nav help saue one.-
o.l,rs might Del g.gsa 5ai ack oi spac,
frbiis.
The use of potatoes hr yeas, ). vel
knovn. some people prefer 60 boil and
nash them others 20 CRATE raw and
scal with boiling water This has tssr
thoroughly tired
Yrtsr.
Crate g1ois.rcd potato. have waiel
boiling e.. sooa as ready. Cor tae yeast vii
Del lark-eo.or,i uu.lss tle potato l. scalied
a. once. Ati ta5lesPooufsl each OF
sasar tui siit Oh the potato and pouf or
Two or three p.n's of boiling water stir
ring an tlc tle. 10 shoun hc about On,
consistency of starch. Whtn cool 90 ahou'