The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1885-02-20

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remain hot, remove the cover to permit
the steam to escape, and peel just before
sending to the table.
BOILED POTATOEs.-Selec potatoes
Of uniform size, wash and scrub with a
brush. Pare and soak in cold water,
Put them in boiling water salted,-One
quart of water and one tablespoonful Of
salt for six large potatoes. Cook half
an hour or until soft, but not until
broken. Drain off every drop of water.
Place the kettle uncovered on the back
of the stove to let the steam escape,
Keep hot until ready to serve.-Mrs.
Lincoln.
BAKED POTATOEs. Carefully cleanse
fair sized potatoes of the earth before
placing them in an oven that will bake
them in forty minutes. Small ones will
bake more quickly. They should be
carried to the table in an uncovered
dish, and eaten immediately.
BROILED POTATOEs.-Cut cold boiled
potatoes in slices a third of an inch
thick. Dip them in melted butter and
fine bread crumbs. Place in a double
broiler and broil over q fire that is not
bOO AOb. 1hIulSu Will pdlOlC1 hAlSA
serve on a hot dish, o. s. with salt
and pepper, toast until a delicate
brown, arrange on a hot dish and sea
son with butter.
PoTATO BALLs.-Boil the potatoes
and while warm mash them; then mix
butter, pepper, salt, a little chopped
parsley if desired, and one OF more raw
eggs; beat these together thoroughly,
then mould in balls, dip in beaten eggs
and then in flour, and fry IL butter.
MASHED POTATOEs.-When the steam
has passed off from boiled potatoes
mash them in a hot dish, and add two
t~easpoonfuls 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 oven
and with a sharp knife cut them in two
lengthwise, Remove the inside aud
mash in q 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 CHIPS. Gut raw potatoes
i'll slices as thin as 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 at
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 oven till dry.
PoTATo CAKEs.--Take ten ounces of
foury potatoes, boiled and smoothly
pounded; when inst warm add gradually
a 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 a moderate oven, or on a griddle;
when done, split open, butter well, and
serve hot.
PoTATo SALAD.-Two good-sized
boiled potatoes, one teaspoonful of pull
Terized sugar, one teaspoonful of oil,
half a teaspoonful each of salt, pepper,
and made mustard, a spoonful of Wor-
cestershire sauce, n raw egg well
beaten, three tablespoonfuls of vinegar.
Mash the potatoes and rub through the
| sieve. then add the ether 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 PUDDNG.-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 iavoring.
PoTATo MUFFIEs.-Use one cup of
cold mashed potato. one cup of sweet
milk, one egg, welI 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
eexnmeal 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.
PorATo PE.-Mix one quart Of very
rich milk with n and one-half cups of
mashed potato and put througha col
ender to remove humps. Then beat the
yoIks of three eggs and one-half cup Of
sugar together with juice Of n 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 q tablespoonful
OF potato -four pour half o pint of boil
ing water, and when perfectly dissolved
IL 49, An-1. III u-A.-n-. ali a..-A.