The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-09-18
THE HOME.
USE COLD POTATO.

Don't throw away cold potato. save
and utilize it. There are numerous ways
in which it can be re-warmed, and in
many of them when properly done, it is
almost as good as when first cooked.
Much of the potato served up at hotels is
merely re-warmedI potato, and can be I'M
deg fancifYl foreign names prepared SINH
larly in any private kitchen very easily,
very inexpensively,
.Siicescold boiled potato, stew in broth or
milk, season with salt and pepper
sprinkle with grated cheese and bread
crumbs mixed and Drowned in the oven,
and it becomes potato au gratin.
Stew cold sliced boiled potatoes in
broth or milk and dress with caper
sauce, and you will have a potato polo
nalSe.
Stir together in a saucepan over the ire
equal portions Of butter and -four, pour
in little milk, add cold boiled potato
evenly sliced, let it simmer till we'll
: heated, season with salt, pepper, lemon
juice and minced parsley, and the pro
duct will be the famous potato la
maitre de hotel.
Heat together in stewpan spoonful
of butter and teacupful of milk sea-
soned with salt and pepper, add cold
hashed potatoes, cover closely, simmer
gently until well heated, and you will
have excellent potato hash.
Mix well about equal portions finely
minced cold meat of any kind and minced
!. cold potato, moisten with milk, gravy
or soup stock-never with water-season
with salt and pepper, make into roll,
oven.- sThis, if properly prepared and
cooked, will be delicious baked hash.
Cut cold boiled potato in even slices,
dredge lightly with flour and fry brown
in butter, drippings, cottolene or lard,
and you have " a brown fry"
Cut cold boiled potato in little balls
with a vegetable scoop, and fry, with a
few slices of onion added, in butter, drip
pings or cottolene, and it will be potato
provencale.
Cut cold boiled potato the shape and
size of olives and fry, with q spoonful
of minced herbs added, in olive oil or
cottolene, and you will have potato a la
baragoule.
Cut cold boiled potato into little dice
shaped pieces, add minced onion, Try in
butter, season with salt and pepper,
sprinkle with chopped parsley, and you
will have Lyonnalse potatoes.
Enrich cold mashed potato with beaten
egg yolk, make the mixture into balls
dip the balls into beaten egg, roll In
bread crumbs or cora meal, and brown
in quick oven. These will be potato
balls. Make the prepared mixture into
fat cakes and brown in a little hot fat,
and you will have potato cakes.
Add a cup of milk and half teaspoon
full of salt to quart Of cold mashed po-
tato, work in flour until the dough is
sufficiently stiff to roll out and cut into
biscuit. Bake on Toured griddle OF
baking pan. Serve hot as potato biscuit.
Boston Traveller.
THE UNCERTAIN TOMATO.
1.-The easiest fruit in the world tc
can" few housekeepers will say, when
speaking of the tomato; but may more
complain of failure, and after losing
both fruit and jars for all their pains,
have given up the tomato as hopeless SC
far as they are concerned.
One woman who formerly belonged TIC
the second class, now boasts herself
mistress of the tomato canning process,
and offers the the following directions as
sure to bring success:
Wash the tomatoes and remove the
stems Have a wide kettle or agate
basin of boiling water on the stove;
plunge in as much fruit as is conven-
iently accommodated at one time, and re-
move with long-handled skinner as
soon as the skins crack. Dash cold
water over the tomatoes and they will
almost pare themselves Slip off the
skins and lay the fruit in an earthen
dish. When ready to fill the Jars, set
one in milk pan and slice the toma-
toes into it. With a wooden masher push
down the fruit as the jar fills, and turn
off the juice and seeds which will rise to
the top. Cooking will render the fruit
quite juicy enough, and this discarding
of the seeds and liquid part appears to be
necessary to success.
When all the jars are filled to within
three inches of the tops, lay on the COW
ers, and set the jars over the fire in a
boiler of lukewarm water, placing a
them. A sufficient quantity to complete
filling the jars may be stewed in an
agate kettle, or one jar may be emptied
for that purpose. AS the fruit rises in
the jars in boiling push it down occa-
sionally TO release the air bubbles from the
interstices of the fruit Keep boiling for
an hour. At the end of that time lift
the jars out on to a dry board, fill each
till it runs over and seal Immediately
with new rubber. Store in a dark
place.
With timed tomatoes selling at so
small a sum preparing the winters sup
ply in the home kitchen seems scarcely
worth while, but if one have a garden
where the fruit is going to waste, and
the dimes thus saved means some pet
charity or coveted trifie, the task be-
comes an easy and pleasant one.-Good
Housekeeping.
TO AVOID COLDS.
"There are two very simple ways of
avoiding pain and colds" said Henry
Mcintosh, who is at the Southern. "One
of these is to shut your eyes and the
other is to shut your mouth. The man
who comes out of an over-heated room,
especially late at night, and breathes