Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1888-11-13
potAtoes.


10 would not seem possible 10 cay Q new
word In regard 10 the ancient and honor
able edible that appears In most house
holds at least twice per diem. Hat lunch.
Ing lately with little 0srmsn friend, In
her pretty sabarban cottage, I erperirnc-
"a the strange sensation OF tasting pota-
toes prepared In . new way. IL IL an smi.
nsntly economical way. TOO, and therefore
worthy OF record In this paper.
The potatoes, l found upon irqairy,
were len from dinner The previous day.
Prom The remains Of . dlsh Of spinach pro-
vided for the same meal. Was the addition
made which gave the charm OF novelty 10
The preparation l psrtook OF
The dlsh ~ my friend described IL con-
position. WAS made by ehopplng eight
cold, boiled potatoes very Que, seasoning
with salt. pepper and q trife Of mustard,
and lightly scattering through the msss
one tsAspoonfal Of corn starch. A small
,sscupfal Of spinach chopped aud pounded
tlll n IL almost Q paste IL then mixed with
the potato. and the whole pat In . baking
dlsh with enough thick cream to mois,sn
IL, and cracker dust scattered over tn
top n cream cannot be he'd. Q little mere
corn starch can be added, aud milk, with
q scsnt tablespoonful OF melted butter In
II, used In place OF the cream. The dish II
then b.ked Tor twenty mluules In . moier.
stely warm oven.
by boiling the potatoes. mssAlng them
while hot. beating Ia the yelk OF en- egs.
seasoning with salt, white psppsr and bat
tsr. with o soapcon of mint aud . eupfal
of aasly chopped spinach beaten 10. The
whole IL then roaniei MP upon o plsplsis,
coated with egs. and pat In TIE oven long
enough 10 brown.
Afisr these rather elegsnt preparations,
viii u DO 10 in,roiaes 10 The readers .
method OF potato cooling praeiiced by M.
tiyes OF irelandf
The in.h Who Are American born sppu.
entity know ~ little as any of ne sDoai
their national methods OF eoohingg ba, IN
oli. fashioned. mlidlesgei woman. the
mother OF one OF ny mails. Who came
here atsr years Of housekeeping 10 her
native and well beloved eoaniry. told ms
that The ehlliren's treat 81 home wss Q
thick potato soons.- male BY thofoashly
kneaiins Q cap OF fJaf iato . big boulfal
OF veil poaniei. boiled potatoes. sessosei
10 taste. with ssprlntle Of parsley taroash
them "for ssy,onin' SURE" Beaten,
poasisi and moulded inio . tAiek. solid
eake last the slIs OF The ffyins' pan. and
STRIPED into dep lines. iaiicsting pie
SHAPED pieces. the dsliescy 10 pot over tn
afe. without grease on The pan. sni ALLOW.
ed 10 brova slowly when really % taro
the wedges are severed according 10 N,
msfking-, AMI each piece tarnci separate
ly sni cooked on The other side. "An' be.
fore 70 IN IN give sleh pace . tl.. % the
bate on The eiges OF en-. &c it1l make
EN- ,i.y ~ handle" SAID my iL.tracirs..,
Who hst proasbly been u.~f % hanilns
The oovst-i ui.ngles 10 Der srpectsnl
ehilirsn without the csrenouy % nbls
service.
she b.hei ne potato e.ks amer iai.
fashion. IN my ovn hiiehen. .ni sis ,
seciloa 81 II with great relish. for 10 ~.
really dslleloas when splli aud baitsrri
ba, inusrily qs,kci. being ons % tbs
grand army Of dysPcpiies, std anticipated
asOnlss % repentance. ilosevsr. The
esks dii not hart m- In the least, strasgs
~ ssy, AMI advise hou,sk,spsf. ~ho AZ
rrei % the everlasting s.msns.s- ol
their weekly bll OF f.r,. u Try some d.y
ior brsshfs-t thl. gsoalns Irish dish