News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1884-06-26
THE PRACTICAL HOUSEKEEPER.
Eoi'uoes--HOw to Cook Them and What to
Do With Those Left Over.
IFrom Harper's Bazaar. l

Smoking hot. delicately Drowned, and
deifcious. Who doesn't wish the week
brought more than seven breakfasts, il
on ly every household fairy could be in
du ced to present them in such tempt
il .g form?
To have them moist, and vet free
4 from an abundance of grease, depends
| entirely upon two things-the condition
/ OF the fire and the lard; for lard it must
be, fresh, firm, and sweet, for neither
drippings, skimmings. nor any of the
| other little economies the heart of the
mistress is so apt to delight in will
4 answer so well, no matter how nicely
rendered. Put in at first a generous
supply, and see it becomes smoking hot
over fire not too bright at first, but
steadily increasing IN temperature. On
these two commandments hang all ones
skill and success.
The mashed potatoes left from dinner
can be presented at the next mornings
breakfast in very attractive and tooth
some form. While yet warm, add a
small quantity of milk, or, better still,
good cream, until, like the very little
bears chair in the charming story, it is
neither too hard nor too soft. Put the
mass into vegetable dish sufficiently
large to cover the bottom of it about an
inch in depth; work in evenly and nicely
with spoon until it is smooth, and set
aside to become cold. When ready to
use, turn out the dish, and cut into strips
that will be an inch in width and thick
ness, and two inches in length. Fry, or
rather boil, in enough lard to cover them,
as oysters or doughnuts, and when
Drowned all over, remove, and laying on
a napkin, put in the oven few minutes,
where they will drain off all extra fat,
and at the same time keep their heat.
If of the right consistency, and rapidly
cooked, the potatoes will be crisp and
brown on the outside, but soft and
creamy within. Garnish with parsley
sprigs, and send to table in an odd fancy
china dish.
The double pans having the inner one
pierced with innumerable tiny holes, or
made entirely of wire, are the incest.
They are sold at the house furnishers'
for frying oysters, but are equally nice
in cooking other articles of food. A
piece of heavy wire is fastened at one
side of the outer pan, comes up to and
hangs over the top, having at the end
hook on which the inner vessel is hung.
and drains off the superfuous fat. The
lifting out and danger of breaking in
pieces any delicate article of food are
thus also avoided.
Chop very finely cold boiled potatoes,
and cook slowly in sufficient fat about
twenty minutes. Do not let them brown
the least particle, but only take out the
raw taste, and become very hot and
we'll mixed together. To one pint of
potatoes allow two tablespoonfuls of
rich millE or cream and half of a raw
egg. Beat them well together; take
the potatoes from the pan, and stir in.
Season with pepper and salt; put in the
same pan, and replace on the fire, first
pressing we'll down with a spoon, that
they may lie compactly over its whole
surface. Do not stir them, but let them
become nicely Drowned on the under
side, which will be in about fifteen min
utes. Have an oval dish well warmed;
place it over the pan, and then, revers-
ing the position of the two quickly,
there will be sort of potato omelet in
good shape, and its nicely Drowned side
on top.
In place of chopping the potatoes for
ordinary frying, one can make a pleas
ant change by forking them. When
we'll boiled, and the skins removed,
work with silver fork until there is a
fine flsky mass, even in texture, and
looking very light and inviting. Either
cook them plainly in plenty of boiling
lard, stirring frequently, or adding
cream and egg if preferred.
In small skillet heat half pint of
rich milk, sliding into it six or eight
medium-sized potatoes previously
boiled and sliced across. Stir together
four tablespoonfuls of cream and half
the raw yolk of an egg; pour over the
contents of the skillet, shaking to and
fro, but not using spoon to stir them,
until they give one good bubble. Take
from the fire, add salt, pepper, and
generous amount of butter. If desired,
very little finely chopped parsley may
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