The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1892-07-20
VALUE OF THE POTATO.
A Homely Common Vege-
table, But Essential
and Nutritious.
VARIOUS WAYS OF COOKING Il
How to Prepare cleft OVERS
Practical hints for Home
Workers.

-
What would a dinner be without
potatoes? Unsatisfactory, n must
admit. And yet I think this .homely
vegetable, which plays so important
a part in our food, from the baby
days when one is allowed a bit to
MUNICH, throughout our lives, receives
not half the consideration and respect
due it. A common vegetable, you
say? Yes, but for all. The rich
may accompany it with asparagus or
| mushrooms, the poor with boiled corn
beef and cabbage, but both unite in
demanding it as an essential part OF a
meal. We have begun to regard the
potato as we do water, and, you
know, we never miss the water till
the we'll runs dry"
The possibilities of 1.-THE potato
seem almost endless, and it is such an
easy vegetable to cook, that it seems
a pity it is so often spoiled. Let US
consider first the old way of boiling
potatoes. In the beginning, always
bear in mind that a large proportion
of the nutriment lies close to the skin.
This is lost if the potatoe is pared be-
fore boiling. If you boil the potatoes
in their coats, wash them thoroughly
with a vegetable brush, and put into
boiling water, into which a generous
supply of salt has been put. Boil
steadily. Ii you intend to serve them
in their coats, put them into the hot
oven for a minute. If boil
ing pared, to mash. when they
are done, pour off the water and
steam for two or three seconds. This
keeps them from growing soggy. Beat
them up, do not mash them, with a
long fork, adding a generous supply
Of butter and some milk and season
to taste. Many like sliced onions add
ed. There is a great difference be-
tween potatoes thus prepared and
those pressed down heavily with the
masher. With the fork they get light
and 1akey. When serving do not
press down, but simply place a bit of
butter in the centre.
THE BEST OF ALL.
Perhaps the best results are the
baked potatoes, those which have
been lin a quick oven and which come
out light and tender. None can deny
that they taste different from those
boiled. Choose middle-sized whole
ones and wash thoroughly, Only a
quick oven bakes them satisfactorily.
1t takes under favorable circum-
stances about 80 minutes. Another
way to prepare them temptingly is to
cut them into long thin slices and
brown in a pot of burning drippings.
They are thus Drowned after the
| name of German Fastnacht Kuchen
and are as delicious. They are taken
from the pot in q dripping spoon and
| should not have the faintest suspicion
| of the fat.
SALAD.
And then there is the potato salad,
a pleasing addition to a cold meat
luncheon. This l should not advise
you to make from left over potatoes,
as the result is never as satisfactory
as with new ones. Get the very small
est you can find, and boil in their
coats steadily until the fork penetrates
easily, but not longer. Then steam.
When cool enough, peel the skin off
and let cool a little. longer. until they
can be easily sliced. Do this as thin
as possible. The potatoes should be
firm to allow this. In the bottom of
a large bowl have mixed a white
onion, chopped, with pepper and salt.
Use good olive oil p%lenteously, but be
rather scarce with vinegar. Add luke
warm water, and if you want more
vinegar. soften it with the water. Gel
cry chopped and parsley are desirable
additions. Garnish with celery and
slices of hard boiled eggs.
A FRIEND IN NEED.
In preparing potatoes, always ar
range to have some left yer as they
keep, and often prove a friend in
need" They can be converted into
croquettes, fried, or with milk and
parsley, made very inviting. To pre-
pare them with milk or cream, cut the
cold potatoes into small slices, add
cream or milk enough to about cover,
salt, and a little butter. After sim
mering, stir in a little flour, which has
been mixed with cold milk. Cook
two or three minutes slowly.
If you have meat as well as pota-
toes left over, u nice luncheon dish
can be prepared thus:-Cut the meat
into slices and add part of the pota-
toes sliced. Mix with a gravy pre-
pared from the drippings, onions,
well seasoned, and a little vinegar.
On the top. put the rest of the pota,.
toes mashed. Brown in a quick oven
and serve.
The potato. it is said, is flesh pro-
ducing, containing much starch. In
consequence the thin person who is
dying to get stouter, will do well to
| D~atrOniZe IL. and vice versa.