The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1893-07-01
Potato Recipes.

Even that household necessity, the
potato, is susceptible of SO many
changes in cooking that it may be
made to seem almost like some other
vegetable by the deft handling and
little. IL any, extra trouble. says >. A.
Little in the Rural New Yorker" 1t
is said that some Western firm has
published book which gives 400 ways
for serving this homely, everyday
food, but | win content myself by
mentioning few. Whether the po-
tato shall or shall not be deprived of
its Jacket" before it is cooked must
he decided by individual taste. ! will
say, however, that il potatoes are
scarce. and economy necessary, there
is much less waste when they are
boiled with their skins on. Another
point which has been much discussed
is whether the water must boil before
the potato Is put in. If taken from the
water as soon as cooked ! can see no
difference in whatever way it Is en-
plcyed. Care must be taken to permit
the steam to pass Off when tie pota-
toes are drained, and IL it is necessary
to keep them hot for some time a
folded towel will prove a very salts
factory cover.
,
possibly it may be we'll to give recipes
for two appetizing potato soups at the
head of my list:
POTATO Sour No. boil five pota-
toes until so t: fry one onion in drip
pings, then add to the potatoes; toast
a large slice of bread until brown and
put this with the potato and onion and
boil. Strain through a colander, put
ha hn 90
one pint of rich milk. Season to taste
and serve as soon as the milk has
heated.
PoTATo Sour No. Eight potatoes,
three onions, salt, pepper and . little
grated nutmeg Boil the sliced onions
with the pepper and nutmeg in n little
water until done. Cook the potatoes
and mash them fine and mix with the
onion and the water in which the
onion was cooked. Add two table
ing milk and salt to taste. Strain be-
fore serving.
SCALLoPED POTATOES. Butter the
layer of cold boiled potatoes, sliced;
season with pepper, salt and small
pieces of butter, and dust with flour.
same way, and when the dish is filled
cover the top with a layer of cracker
crumbs half an inch thick. Pour a
cup of cream over the whole and bake
in a moderate oven for half an hour.
This may be varied by the use of n
seasoning of fnely-chopped celery or
parsley
PoTATo SouFFLE.-Boil sufficient
| a rpnnnt nf pina manly pntafnac PIT
them through the ricer or mash fine,
add cupful of rich cream and three
well-beaten eggs. Season with salt
and pepper, beat up light and bake
until brown in quick oven. When
potatoes are baked, n slice should be
cut from the stem end before putting
them into the oven. When cooked
they should be taken from the oven
singly with a napkin and broken partly
open to allow the steam to escape.
STUFFED POTATOES. bake nice,
shapely potatoes until partly done; cut
off one end, scrape out the flesh with
a spoon, mash il fine, season with but
ter and salt and some finely-chopped
parsley. Fill the shells with the
mixture and return them to- the oven
! for few minutes. These may be
varied by adding finely-hashed meat
grated cheese, bread-crumbs or any
| thing else which the taste may dictate
A vegetable scoop is handy, and
| though the flavor of potatoes is not
improved by its use, their appearance
is much better. Cut out balls with
he scoop from raw potatoes and fry
in deep fat until brown. Pile high in
dish, sprinkle salt over them and
garnish with parsley Balls cut from
cold boiled potatoes are nice warmed
in the same way, or they may be
dropped into hot white sauce and
served when heated through.
DUCHEssE PoTAToEs.-Boil, mash
and season nice mealy potatoes, add a
well beaten egg and mix thoroughly.
Roll out Hat on the molding board,
cut in strips an inch wide and three
inches long, lay in buttered n and
brown in the oven.
STEwED PoTAToEs.-Slicec cold boiled
potatoes, salt to taste, dredge little
flour on them and half cover them
with rich milk. Let them cook three
or four minutes briskly, and just before
sending to the table stir in generous
piece of butter.
CASSEROLE OF POTATOES. an
oval pile of mashed potatoes on a dish,
make hole in the center of the size
desired brush the surface with beaten
egg and set in the oven until nicely
Drowned. Fill the hole with stewed
tomatoes. macaroni, or with any kind
of stew.
PoTATo CROQUETTEs.-Mix nicely
mashed potatoes with beaten egg yolk,
season with just hint of nutmeg,
grated lemon peel or chopped parsley;
form into balls, dip in beaten egg and
fry in hot fat Drain on paper for a
minute and serve hot.