St. Landry democrat., 1893-06-24
RELIABLE RECIPES.

To Cook PorAToEs. 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 peeling them.
After this scrub them thoroughly with a
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-never in boiling water at
this season of the year and bring them
slowly to the boiling point. Cook them
from 35 TO 40 minutes after they have
begun to boil. Then drain them. After
they are thoroughly drained from all
water, shake them briskly in current of
cold air This process assists to make
them mealy. Cover them at 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.
Then peel them and serve them at once.
Cold potatoes which have been boiled in
this way may be served again in a num-
Der of delightful ways which have not
palled upon the taste because of their
frequent repetition. For potatoes 10
Lyonnaise chop an onion fine, fry it
brown in 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-
sionalIy 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 M1NCEs.-A mince of veal
is very delicious breakfast dish if prop
erly served. Heat the gravy of the day
before or some stock. There should be
about cup and a half to the pound and
a half of minced veal Add half a cup
of tomato sauce made as follows: Mince
fine half carrot and tiny white onion
or quarter of large one, add 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 are
Drowned, then add two teaspoonfuls of
flour, and stir the roux till it is well
Drowned. Now add slowly a quart of
ripe or canned tomatoes. When the
sauce boils add teaspoonful of SALT the
same amount of sugar and saltspoonful
of pepper. Boil the sauce for three
quarters of an hour. Strain it through
a PURGE sieve. 1t is better to always
make as large a 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 a
veal outlet or with macaroni. When
the half cup of tomato sauce is added to
the veal gravy, add also the minced veal
and let the dish boil up once. Serve it
surrounded by border of potatoes cut
in tiny balls and fried brown or drained
we'll after washing, rolled In melted
butter and put in a very hot oven for
twenty minutes to brown. Shake very
little salt over the potatoes after putting
them around the mince. A mince of
mutton is made but little differently.
Fry an onion in butter, then add half a
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 the
mutton minced. Serve it at once. Some
times this mince of meat is covered with
fine breadcrumbs, scattered with bits of
butter and set in the oven to brown for
about ten minutes. A chopped pickle
may be advantageously added to a mince