The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-08-07
Ways Of Cooking Potatoes.

The methods of cooking potatoes vary
in different countries. The Irish boil
them in their jackets, only so much as
to leave the center a little hard, or
with bone in it, as the saying is.
The French, while using them extern
sively, do not depend so largely upon
them, and are more elaborate in their
forms of cooking them. The Germans
chiefly regard them as salad acquisi-
ton. The two principal ways of cook
ing this vegetable in America are boil
ing and baking, but the various STYLES
in which these two methods are illus
trated are endless, particularly with
those cooks who go out of the beaten
track and into the domain of fancy
cooking. There is no limit, seemingly,
to the attainments which culinary skill
may reach, even in the preparation of
such a common article of food as the
plebeian potato. In the matter of
boiling, two ways prevail-putting the
potatoes into cold sailed water to boil,
or in sailed water already brought to
the boiling point. Some authorities
contend that some varieties of potatoes
boil mealier in the former and that
others are better treated in the latter
method. 1t would be really matter
of experience with each individual
cook as to which she likes better. How
ever, let her by no means forget the
salt in the water, whether it be boiling
or cold; it will produce wonders, even
with old potatoes, which may be other
wise almost uncookable. When the
potatoes are done the water should be
poured off entirely and the kettle put
back on the range, where it will not
burn, in order that the potatoes may
steam through and the moisture be
evaporated. The cover should be put
on the kettle so that one-third of the
kettle may be left exposed to the air.
Potatoes for MASKING must be perfectly
soft, but not so soft as to fall into
pieces. The least bit of bone " in
them makes the mash lumpy. When
they are quite dry and steamed through
transfer to the mashing-dish, which has
been warmed, and add cream, butter
and salt in quantities to make the mix
ture rich and toothsome, then mash
thoroughly. Above all things, keep it
hot. Pile up in hot dish and smooth
gently with a knife if you can not
endure the rough appearance of the pile ;
otherwise do not. Serve instantly. Pep
per may be added in flecks, if desired
In preparing potatoes for cooking select
those of a size, that one may not be I'M
derdone when the rest are ready to be
taken from the kettle. In baking wash
very clean potatoes of uniform size and
cut off little piece from each end.
Bake slowly till done, turning once.
Never cut a baked potato, but break
carefully pared and then baked Many
persons are fond of the crisp crust.
Those left over from dinner may be
sliced for supper in thin slices in a
bakingdish, and Jumps of butter, with
salt and pepper, laid over them. If salt
pork is liked, thin slices of this may be
put on the top. Bake for half an hour.
Raw potatoes cooked in this way make
delicious dish. See that your potatoes
are good to start with; otherwise no
amount of cooking will render them so.
Boil them always in sailed water, pour
ing off the water when done and al
lowing the moisture to evaporate. In
MASKING, mash and beat very thor
oughly. Serve very hot, whatever the
way of cooking may be. Nothing is
more unpalatable than a dish of cold
potatoes. 1t is desirable to have variety
in the cooking of so common and fire.
quent vegetable as this, and it is to
be hoped that the ordinary cook may
be induced to find few more changes
from the customary boiled or baked
specimens which she, in nine cases out
of ten, brings to her table twice day
the year round. There is no vegetable
which receives such insulting treatment
as the potato, nor one which will sc
well repay little careful study as to its
capabilities. Good Housekeeping.