Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1891-08-25
SIXTEEN WAYS or PREPARING
POTATOES.

ro,ato and salt of the American pcor, to
the dainty tli-bit prepared by the
frcnch csDk.
The potatoes first mission IL unques-
tionably to be washed and boiled " new,
Il should be- placed, without pairing
rubbing or scrsping the skin of, " pre-
frrr,d-in,o boliiug water "a which q
pinch of ssli has bccn added. old pota-
toe. should b. peeled anil thrown Into
pan of cold water Ia keep them from
turning black. then drained on aud put
Into boiling water With pinch OF salt.
Always ,.oil either new or old potatoes
az rapidly a. possible. New po'at"e.
will cook In twenty-five minuiesi old
ones rcquirr nearly an hour. when
done, draln Oh the water Immediately,
remove IN. pot-covcr, and place on the
hack of tb. stove Ia dry OF, that they
may bs ligh, and mcaly.
MAsuHp rorArors.--As soon ne they
are boiled, mash At once, az smoothly ne
possible, adding a little salt aud butter,
and .wee, cream or milk, by way ~
seasoning; then beat up lightly with
fork aud put In n warm, uncovered veg
ctablc-iish. Dv not pack the potaio-.
down unless YOU Intend Ca serve AZ by
the following recipe, which u one often
seen on pr,tcntious menus.
I'OrAro Al GnAtiS.--Arrangc mash
Ell potato In a haklng-dish, pr-..in. u
down aud ruting Il In pyramldsl shape
With q creased knife, or arrange u In
pyramid on baking plate; cut few
fsnclful marks ca u, brush With beaten
egg, sprinkle With .lfied brcad-crumh.,
and set II IN the o,cn for about half an
hour a. heat and brown. Thls dish IL
also known a. drowned potato"
purAro IioLi.-This !. q very nice
way io serve cold msshci potato. Tut
one cupful Into a .auccIan, adj one
quarter ~ cup 20 milk aud seasoning
20 ALT aud Pepper, q Tablespoonful of
chopped parsley. and two wcll-bcsien
cggs. Mix thoroughly, and beat I'LL
light. Tut one Tablespoonful 81 butter
In a frying-pan, when hot put la the
POTATOES, spread evenly over the pan,
and cock slowly until a golden brown.
Roll like omel-t, aud serve hot.
rotlro CnoQurrrr.. - Nix enough
cream With cold mashed potato la make
Il easy Ia handle; add little butier,
teairn egg TO tao cup'uls ~ pc,ato,)
Tablespoonful ~ -four, and sprinkle ~
ALT: form Into neat little cylinders 90
cone .hapc.. pre-. closely In shaPr, aud
oct them CA ", "a cool; when nfm, roll
In h.atcn white 10 an egg sni Hour or
br,ad-crumh., then fry In boiling lard
till brown. Take out With skinner
and drain. Tb... make a nice gsrnish
for baked fish. az are fssofiie Luncheon
OF supper dlsh.
I.,r,fu cAkI.- Adj Two tablespoon
ful. - yeast to about quart II mashed
totato, and mix With hour Ia the con-
sl.isacy of dough; when light, bake In
a moderate oven.
POTATO ALA pArisir>Sr. 49, iIoll the
necessary amount 10 potatoes 49, without
PAIRING them-untll not quite loft. Drain
ib.m aud take ofi the skins, thcn, With =
rotate scoop, cut thcm lnto small ruuni
halls. Nhsn ready a. serve, put them
In frying.baskci, sink Into smoking
fat, and fry a golden bruwn. braln ani
dust With salt. Ib..e make an acccpta-
be garuish "a talked or boiled hsh, or
hllci ot bcef OF steak.
wuoiI rHiIp IUI,roT-.-in no 9TH
rr way, cNcvpt baking. u ~. whole iaNor
80 retained. boil whole potaioes-flrst
removing = .lnglc strip - .kin all around
about tNcuiy minutes. Drain, pour
rupful IL cold water over them, dfain
again. AMI wipe of the skins Ia clean
cloth. Thcn drop Into a kettle II hot lat
aud brown nicely. Serve immediately.
These make = delicious br-akiast-'il.h Ia
serve With chops az outlets.
| pIIMuNiCo lIAsiIIp iurAtoEs.-'ut
raw t,otaio.. Into small dice. ~oak Ia
Ic,~watsr for thirty minutes. Drain,
pu, thsm Into bsking-di.h, cover With
milk, duet With ALT aud pepper, add a
Tablespoonful II butter cat Into bits, aud
bake forty .h,e minutes.
sCAIIorIp isuAToLs. o. Slice raw
potAio-. thin. and placr thru In layers
In a haking-ii.h, strcving over each
LAYER grated bread aud seasoning OF
butter, pepper, and salt; add few
slices 81 onion or a little chopped celery
In liked: m0istcn With hot water, aud
bak. Ia a modcratr oven thro'-quarier.
81 an hour.
porAro fAECi.- Pare potatoes and
cut thsm la halves; scoop out ih.
center. Ia cup shape. Chop some cold
cookrd meat and mix With little season
log aud melie,i butter. fill the potato
cup. With this, and bake In the oven Gil
done. The scoopo,l-out potato can b.
used for mashed pota,oc. or croqucttr''
BAKED purArors. 80 For luncheon OF
supper, hot bakoi potatoes With smooth.
IL made milk gravy make healthful
and tempting di.h Tor school children
aud oth.r.. Select potatoes of uniform
Sire and have them thoroughly washed,
place In a h., oven, AMI bake one hour.
Bgoiirp rorArors.-Cu Cut cold boiled
potatoe. Into slices quarter of an Inch
thick. brush with melted butter, and
brill over a quick hrr. Dust with ALT
and pepper.
| BHowNEp llAsIIrp POrAToLs.-Chop
two cold boiled potatoes fDe. and season.
Imt one t.a.pconful ~ butter Into =
frylug-psn; hen hot pa, In the POTATOES.
.mooih them carefully over the bottom
of the pau. aud cook slowly without
stirring until the potstoc. are brown and
stick together. lin with u slice. n
more are wanted, they mus, b. Drowned
In separate lots.
PorATo Pr Slice two pounds ~ pota-
toes, and plsc. la the bottom 81 n deep
pie-dish. sprinkle with pepper aud ALT
and add two ounces ~ finely chopped
onion, an ounce ~ butter, aud half an
ounce Of ,apioca, with half q pint Of
water. Cover all with bread-cumbs,
and bake In a moderately hot oven.
GIHMAN rorAIo sALAp.-A perfect
salad can only be- made ~ young pots-
toes. The Germans use q small hard
variety of potatoes. boil the potatoes
In their skins. peel aud slice them. lay
them on platter and sprinkle q tea
spoonful of salt, two tablespconfuls Of
oil, and two 81 vinegar over every quart
~ sliced potatoes, while they are hot,
add few shakes Of white pepper. Cow
er the potatoes and let them stand
awhile. when they are cold, add two
tablepconfuls Of chopped onions, hand
fui 81 chlves, and two table.pconfuls Of
minced parsley.
AMERICAN PorAro SALAD.-Cut cold
poiatoe. la small slices. 'ut Into =
dish two raw eggs. seven tablespoonfuis
IL vinegar. one tablespoonful Of butter,
aud half teaspoonful of mustard. Put
a a.. A n IL. IA