Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-10-26
EVERY DAY DISHES.
.Ellice Serena's Recipes for Preparing
Potatoes for Table.
OFTEN SPOILED In THE FRYING.
Delicaeies Made of the Most Common Of
Grocery Supplies.
ODD USES OF THE POPULAR TUBER
WRITTEN FOR THE DISPATCH.

WRITTEN FOR THE DISPATCH.
while the potato is ordinarily regarded
as one OF the most common of our domestic
vegetables, 1t is capable of being made into
some of the most palatable and attractive
dishes known to the cooking department.
Fried potatoes, like many other dishes,
have been so abused by improper cooking
that they do not find favor at many tables.
When cooked properly they should be light,
crisp, free from grease and of u rich brown
color-not leathery, soggy and colorless as
they are too often served.
Cut eold-boiled potatoes into thin slices. sea.
son with salt and pepper. dredge with flour
lightly and turn into a pan of smoking hot
drippings.
Have the pan large enough so that the pota-
toes are not crowded. and keep it over the hot
part of the stove.
Toss lightly without ceasing until the pota-
toes are evenly Drowned, and serve imme-
diately
Fired potatoes are spoiled by slow cooking
and Dy standing after they are cooked.
BOILED POTATOES.
Potatoes to be served in their jackets should
be thoroughly scrubbed with a vegetable brush
and rlnSed through several waters.
Put to boil in cold water-just enough to
cover them.
Keen the lid on the vessel and boil unceas-
1ngly until the potatoes are tender. Unless
they are very large they will require but half
an hour.
Pour off any water remaining, sprinkle with
salt and cover with q napkin.
Let stand on a hot part of the range for few
minutes and then serve.
The old-fashioned way of boiling potatoes
was 10 plunge them into cold salte6 water tiled
In nice white bag"
BAKED POTATOES.
Select potatoes equal in size wash through
oven.
The time required for baking large potatoes
is one bour-smaler ones about half an hour.
n Ie" minutes Defore taklnglfrom the oven
press each potato gently until bursts open
Just little-at the end TO let the steam escape.
sCoLLoPED POTATOES.
Cut cold boiled potatoes into thin small
pieces. arrange in layers, season with salt and
put IN TWO tablespoonfuls of butter, cut in bits,
pour over all half pint of cream or milk.
StreW the top with crumbs, sprinkle over a
little salt and pepper.
Bake until thoroughly heated and well
Drowned.
Raw potatoes may be used for this dish, with
little minced onion added.
Bake 40 minutes in a moderate oven.
BRoLED POTATOES.
For broiled potatoes, be careful not to COOK
Peel and sliee.the potatoes, when cold, about
third of an inch thick.
Dip the pieces into melted butter, place on
the gridiron and broil until brown.
Serve on hot dish, well seasoned.
FRIED POTATOES WITH EGGS.
Put some good butter in fryingpan. when IL
begins to brown turn in some cold boiled
potatoes cut IN small pieces.
Beat up two eggs. and when about to serve
the potatoes, stir them in and serve at once.
RIvELED POTATOES.
Prepare the potatoes for cooking. boil until
tender in salted water, turn into cOlander
press through into baking dish and set in the
oven to brown.
The potatoes may also be mashed and dressed
before passing through the colander they
may, in the other form, be seasoned at the
table.
POTATO cRooUETTEs.
To one pound of mashed potatoes add the
beaten yolk of an egg, a little salt and pepper,
two tablespoonfuls of bread crumbs or cracker
meal, and one tablespoonful of milk.
Stir over the fire until quite dry.
Then place on a well-houred board. shape
in croquettes, roll lightly in the -four glaze
with the beaten white of the egg. strew with
bread crumbs and set aside till quite cold and
firm.
1mmerse in hot fat until brown. drain and
serve very hot,
SARATOGA FRIED POTATOES
The world-renowned potatoes served as
Moons Lake House, Saratoga Springs, every
summer. are prepared as follows: Peel good
sized potatoes and slice them as evenly as pos
sible; drop them into ice water.
Have kettle of very hot lard. Put few at
a time into a towel, shake them about to dry
them and then dropinto the hot lard.
Stir them occasionally. and wien of light
brown, take them out with skinner.
If properly done they will not be at all greasy,
but crisp without and mealy within.
POTATO FR1TTERs.
Wash and peel two large potatoes. let lie in
cold water for some minutes and then boil until
tender.
Wash them, and when quite smooth add the
beaten yolks of four eggs and the whites of
three, two tablespoonfuls of cream, few drops
Of lemon juice and grating OF nutmeg
Beat for 20 minutes and then drop by SPOON
fuls into smoking hot lard.
POTATO SOUP.
Six large or ten medium-sized potatoes, one
quart of milk, half an onion minced, one stalk
OF celery teaspoonful of celery salt. one
of flour, one teaspoonful of salt.
one saltspoon of pepper, one tablespoonful of
butter.
Wash and peel the potatoes, let them lie in
water half an hour, and then boil till soft
Boil the milk in double boiler with the onion
and seasoning.
Drain the water off the potatoes, mash and
add the milk pass through sieve, and return
to the saucepan
Melt the butter and when 1t bubbles add the
-four stir a moment and pour into the soup hot.
If thinner soup is desired ADD cuptul or
hot milk.
LYoNNAIsE POTATOES.
Cut in even slices cold boiled potatoes, add
little grated or minced onion, some chopped
parsley, and fry brown in butter or oil.
MASHED POTATOES.
To three pints of mashed potatoes, use two
of butter, the yolks of two eggs
and milk enough to make of prorer consistency.
Let the milk get quite hot, but do not allow it
to boil or become seorched.
Melt the butrerin the milk, beat INTO the pO-
tatoes and then add the eggs. Beat all together
until very light, season with pepper, and add
more salt if necessary.
Serve the potatoes steaming hot in q warm
tureen.
SWEET POTATOES.
. Sweet potatoes may be cooked after any of
the recipes given here except that the onions
and parsley should be omitted.
There are also to be made from these pota-
toes tempting eustards, waf1es, biscuits, pud-
dines ana other choice dishes.
Sweet potatoes are held IN high esteem by the
roIored 'smammies'' of the South, and the say
mo among them that 'if teething baby can be
kent alive until sweet potato time, il will get
fat and strong" has passed into proVerb.
Curious Uses of Potatoes.
To sweeten new IRON vessels boil potato par.
ngs in them
To KEEP potatoes from sprouting scald with
boiling water.
AN excellent starch for fine linens and laces
IS made from grated potatoes.
POTATO flour. so much used in French cook
cry, makes fine bread and extra pastry.