New-York tribune., 1891-05-24

served with plain Bechamel sauce poured over tne'
Or chop some parsley. heat 1t In some me4'e' -
ter and when IL bubbles up, take IL on the h'o s'
pour IL over the potatoes, rndy for serving
For roasted potatoes, take either small pofatoes'
raw, of nm even Size and peel them; or scoop htuo
balls out Of large potatoes, with the hcip OF poao
cutter. Pour boiling water over them, cover ucn
up. and leave them standing for ten minutes. Ihen
drain them, put them in large colandcr and put tne
on q hot place till they arc dry. Put butter III
pan--about two for quart Of potatoes-and
when very hot put in the potatoes. one beside the
other. sprinkle some salt over them Cover them-
up at first, giving them toss from time TO hme'
When getting too hot, leave of the cover. shake them
frequently and turn thcm when brown. on the under
side. Finish them a slow fire. II will take from
one to one and half hours before thoy are done!
II you wish them gIaced, dust some fine sugar ovsr
them after they tender. These potatoes are very
nice for garnshing.
From the untold number Of recipes know Of.
select the following ones:
For Potato Pudding with Cheese-Take onequartes
pound Of potatoes boiled IN their skins, peel them,
and when they are entirely cold CRATE them aad ono
ounce OF grated cheese one half ounce Of butter ana
onehalf pint Of milk Put all this in stew pan.
and stir over the fire until 1t turns into stiff MIXTURE
Then pour II into deep dish, let II get cold then
add the yolk Of egg, one scant tablespoonful OF
cream and beat the whole for awhile In one drecton.
Now butter mould, dust 1t over with fine cracker
crumbs I'll into 1t the above, and bake 1t IN SLOW
oven. Serve as soon rs done.
For potato croquetes take butter the size OF an egg,
beat 1t to cream add to 1t gradually two eggs, ond
teaspoorfu Of flour, saspoonful OF salt, and SIX
heaped tsbespoonfuls Of grated potatoes which nave
been boiled end then peeled. Form this mass into
sausageshaped croquettes the size Of large thumb:
turn them in beaten egg, then in fine bread or cracker
crumbs, and fry them in plenty OF hot lard until
Of golden yellow
To make Potato Noodles-Tabe six large potatoes.
boil them, peel them, and place them while hot on
baking board; mash them with rollingp pin. To one
heaped up-patefu Of them you add good sprinkle
of salt, two tablespoonfus Of -four, and one egg.
Make a stiff dough Of 1t, which you manipulate with
your hands until long sausage like roll about one
and half inches in diameter is formed This you
cut into sections Of fingers width, and these again
you lightly roll with the tips Of your fingers until
the rounded o-by which process the noodles
get slightly longer and thinner. Now take largo
iron fryngpan put into 1t nearly three tabespoonfuS
Of lard and when very hot put in your noodles side
by side; let them get brown first sde and then
on the other, turning them with fork Take them
out with skinner, and place them on piece OK
botting-paper before serving This is favorte dish
in the south Of Germany and when successful as nice
as any Saratoga potatoes They can elso be warmed
over the following day by putting them In hot oven
for a few minutes before serving
Another delightful dish Of the origin IS tho
following called "potato baloons' Make thin bat
ter OF two teacupfus of -four half pint Of milk, the
yolRs of two eggs and a saspoonfal OF salt Beat II
well; then add six potatoes which have been boiled
the day before grated whilst warm Add also at
the last moment the stiff of the two whites Of egg
Take spoonful q time to drop into plenty OF boiling
hot lard II will form into balls, which 10 turn to
deep yellow before you remove them with skinner
to be served Immediately.
never throw away single potato which IS left
over; there is always seme for It, II even one
or two only left. crate them and use them to
thicken soup II more, they be sauced the next
morning for breakfast, cut into dice and heated up
with hot MILK into which sOmc salt and piece o:
butter has been added BY putting them in hot
oven and allowing the milk TO be partly absorbed By
the potatoes, this makes very good plain dish.
Another way is to transform them into potatoes
la maitre d'hotel Cut your boiled potatoes into
Slices fry them in hot lard then put them into stew
pan with some fresh butter, chopped parsley salt,
| pepper and few squeezes Of lemon Juice. Let tho
whole get hot and leave 1t the fire until well
mingled; then add very little hot cream and servo.
This latter is Alexander Dumas recipe, which war.
rants its excellence. also do the way learned
in Switzerland for potatoes with cheese Slice some
cdd potatoes rather thin. Put them in layers into a
butered dsh alternating with layers OF thinly sliced
cheese finishing OF with the latter Put small pieces
brown. The cheese underneath ought to be no more
| than just dissolved.
You are satiated with potatoes by this time dare
say, and you crave tucier vegetables which
pcomise to serve you with the next time.