The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1884-12-19
X. Dip them in melted butter and

thick. Dip them in melted butter and
fine bread crumbs. Place in a double
broiler and broil over a fire that is not
too hot. Garnish with parsley and
serve on a hot dish, OF season with salt
and pepper, toast until a delicate
brown, arrange on a hot dish and sea-
son with butter.
PoTATo BALLs.-Boil the potatoe
and while warm mash them; her mix
butter, pepper, salt, a little chopped
parsley if desired, and one or more raw
eggs; beat these together thoroughly,
then mould in balls, dip in beaten eggs
and then in flour, and fry in butter.
MASHED PoTAToEs.-When the steam
has passed off from boiled potatoes
mash them in a hot dish, and add two
~teaspoonfuls of butter to a quart, a tea
spoonful of salt, a bit of pepper and
moisten with hot creamy milk. Beat
quickly and turn out lightly in a warm
vegetable dish.
PoTATo SoUFFLE.-Take six largo
smooth baked potatoes from the over
and with a sharp knife cut them in two
lengthwise, Remove the inside and
mash in a hot bowl. Season with salt
and pepper and add 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 CHlPs.-Cut raw potatoes
in slices as thin rs waters with a 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 a towel. Have ready
a kettle of lard, hotter than for fried
cakes, and drop in the potatoes a few ut
a time. They will brown quickly, skim
out in a colander and sprinkle with salt,
or lay them on a double brown paper in
the over till dry.
PoTATo CAKEs.-Take ten ounces OF
foury potatoes, boiled and smoothly
pounded; when inst warm add gradually
q little salt, six ounces of -four, and
three ounces of butter; no liquid is re-
CURED. When the ingredients are
thoroughly mixed, roll the dough into
thin cakes the size Of a captains biscuit;
bake in o moderate oven, or on a griddle;
when done, split open, butter we'll, and
serve hot.
PoTATo SALAD.-Two good-sized
boiled potatoes, n teaspoonful of pull
verified sugar, n teaspoonful of oil,
half a %teaspoonful each of salt, pepper,
and made mustard, a 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 PUDDrNG.-Bruise with a
wooden spoon, through a colander, six
large or twelve middle-sized potatoes;
beat four eggs, mix with a pint of milk,
put in the potatoes, six ounces of sugar
and f1avoring.
PoTATo MUFFNs.-Use n cup of
cold mashed potato, one cup of sweet
milk, n egg, well beaten, n 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.
DIoP Iuto Hot Bem-panS, Olled, anu
bake in an even owe twenty to thirty
minutes.
PoTATo P1E.-Mix n quart of very
rich milk with one and one-half cups Of
mashed potato and put through a col
ender to remove Jumps. Then beat 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
well. Line three pie-pans with a nice
cream paste mixed stiff. Fill with the
batter, and bake in an even oven; see
that the crust is well Drowned. Serve
cold the same day.
PoTATo JeLLY.-On a tablespoonful
of potato -four pour half a pint of boil
ing water, and when perfectly dissolved
let it boil a moment. Remove from the
fire and favor with nutmeg; add sugar
to taste. This is nutritious and easily
digested by envalids. Potato flour is
obtained by grating raw potatoes into
cold water. The raspings fall to the
bottom like paste. These are rinsed
thoroughly, dried and p~ulverized. For
infants and invalids potato flour may be
made into many agreeable forms.