The farmers' union. (Memphis, Mo.) 1891-1895, 1893-05-04
EELIAI.LE RECIPES.

To Cook PorAToEs. AT this season
of the year, when potatoes have become
somewhat rank and old. it is always best
to soak them for about three or four
hours in cold water before pecling them
After this scrub them thoroughly with q
brush kept for this purpose, throw them
into clear. cold water, and peel off a
piece of skin about three quarters of an
inch wide entirely around the potato. Do
not peel them entirely. but dig out any
deep eyes. Put them in saucepan in
cold water-nevcr in boiling water at
this season of tho year and bring them
slowly to the boiling point. Cook them
from 10 20 40 minutes after they have
begun to boil. Then drain them. After
they are thoroughly drained from all
water, S!,;i.e them briskly in a current of
cold air. This process assists to make
them mcaly. Cover them ut once with a
coarse kitchen towel. not putting on the
cover of the saucepan. and place for five
or six minutes at the back of the range.
Cold potatoes which have been boiled in
this wa : may be served again in a num-
Der of delightful ways which have not
pallcd upon the taste because of their
frequent repetition. For potatoes a Ia
Lyonnaise chop an onion fine, fry it
brown in Il tablespoonful of butter, add
another tablespoonful to the iron spider
after the FRYING and let the butter become
very hot. Then cut six whole boiled
potatoes into even slices and lay them in
the spider. which should be ample
enough to hold them without their lap
| ping over one another. Let them fry
brown on both sides, tossing them occa-
sionally to prevent their burning.
| Sprinkle tablespoonful Of parsley over
them, and serve them at once. They
should be very hot when brought on the
table.
| DELICIOUS MINCEs.-A mincc OF veal
is a very delicious breakfast dish if prop
crly served. Heat the gravy of the day
before or some stock. There should be
| about a cup and half to the pound and
"A half of minced veal. Add half cup
| of tomato sauce made as follows: Mincc
| fine a half a carrot and Il tiny white onion
or a quarter of large one. add a quarter
of bay leaf, Glove and a couple OF
white peppers. Fry these ingredients in
a tablespoonful of butter for five or SIX
| minutes. or till the vegetables arc
Drowned. then add two tcaspoonfuls OF
flour. and stir the roux till it is well
Drowned. Now add slowly quart OF
ripe or canned tomatoes. When the
sauce hoils add "a tcaspoonful of salt, tho
| same amount of sugar and Il saltspoonfu
of pepper Boil the sauce for three
| quarters of an hour. Strain it through
a purcc sieve. 1t is better to always
make as large quantity as this
| rule calls for at once, as the sauce
keeps we'll and is always convenient
to have on hand to serve with chops or {
veal outlet or with macaroni. Whcr
the half cup of tomato sauce is added tf
the veal gravy, add also the minced yea
and let the dish boil up once. Serve il
surrounded by border Of potatoes cu
in tiny balls and fried brown or drained
we'll after washing, rolled in melted
butter and put in very hot oven fol
twenty minutes to brown. Shake very
little salt over the potatoes after putting
them around the mincc. A mincc o.
mutton is made but little differently
Fry an onion in butter, then add half I
Glove of garlic, tablespoonful of raw
tomato, and little parsley minced fine
Add now cup of rich gravy or stock
and when the whole boils up add thu
mutton minced. Serve it at once. Some
times this mincc of meat is covered with
fine brcadcruml,s, scattered with bits o.
butter aud set in the oven to brown fo
about ten minutes. A chopped pickle
! may be advantageously added to minc'