The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1885-01-01

teaspoonfuls of butter to quart, . tea
spoonful Of salt, bit of pepper and
moisten with hot creamy milk. Beat
quickly and turn out lightly in warm
vegetable dish. ~
POTATO SoUFFLE.-Take six larg,
smooth baked potatoes from the oven
and with sharp knife cut them in two
lengthwise, Remove the inside and
mash in hot bowl. Season with salt
and pepper and add tablespoonful of
butter, cup of hot milk and beaten
whites of two eggs. Fill the skins with
the mixture, glaze with tha whites of q
couple OF eggs and brown in the oven.
SARATOGA CHlps.-Cut raw potatoes
in slices as thin as waters with thin
sharp knife LAY them in cold water over
night, bit Of alum will make them
more crisp, next morning rinse in cold
water and dry with towel. Have ready
kettle of lard, hotter than for fried
cakes, and drop in the potatoes few at
time. They will brown quickly, skim
out in colander and sprinkle with salt,
or lay them on double brown paper in
the oven till dry.
PoTATo CAKEs.--Take ten ounces Oh
tioury potatoes, boiled and smoothly
pounded; when inst warm add gradually
little salt, six ounces OF flour, 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 captain's biscuit; ;
bake in 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 teaspoonft,l of oil;
half teAspoonfdl each Of salt, pepper,
and made mustard, spoonful OF Wor-
cestershire sauce, one raw egg we'll
beaten, three tablespoonf,ils 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 PUDD1NG.-Bruise with a
wooden spoon, through colander, six
large or twelve middle-sized potatoes ;
beat four eggs, mix with pint of milk,
put in the potatoes, six ounces of sugar
and flavoring.
PoTAro MuFF1Ns.-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 col
ender to remove humps. 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
we'll. 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 we'll Drowned. Serve
cold the same day.
PorAro JeLLY.-On a tablespoonful
of potato -four pour half pint of boil
ing water, and when perfectly dissolved
let it boil moment. Remove from the
fire and flavor with nutmeg; add suga,
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 flour may be
made into many agreeable forms.