The DeLamar nugget. [volume] (DeLamar, Idaho) 1891-1900, 1896-03-14

the wedding party was amazed to near
his rich, full voice utter the words: 81
am the resilrrectio. and the life9'
"ieavens and carthi" CALCULATED
Bishop Potter, in whisper behind him.
The rector at once awoke to the fact
that he was reading the burial service,
and, after one breathless second, he
proceeded with the proper ritual.
POTATOES MADE DELICIOUS.
The Simplest Ways of Cooking Them No
Longer Considered to BE the Best.
The simplest ways of cooking pota-
toes were formerly considered the best
and only ways of preparing them, but
now when the housewife is anxious to
vary the family bill of fare this homely
vegetable receives considerable atten-
zion, particularly at this time of year,
when potatoes are not so firm and deli
cate as early in the season. Vans, or
sweet potatoes as they are more com
monty called, may be prepared in a
variety of ways.
TO make q potato timbale. Pare eight
eooa-sized potatoes, cover them with
boiling water, and let them cook 80
minutes. Drain the water from them
and mash them smooth and light. Add
three tablcspoonfuls of butter, two of
finely chopped parsley, some salt and
pepper, and then gradually beat into
them enc cup of hot milk, and, stirring
hard, add last three well-beaten eggs.
Butter an oval basin and cover it thick
~ with fine crumbs Then fill with the
prepared potnto and bake in a moderate
even half an hour. Let the dish stand
4 few moments after it comes from the
oven, then place heated platter over
The top OF the basin, and turn them over
together. Press the tin to loosen the
sides and lift it gently from the tim
bale
A novel way of baking potatoes is
with sausage filing. Use large po-
tatoes and cut slice from one side an
Zach and half in size. Take a small
scoop and remove part of the inside.
EiH with sausage meat OF chopped veal
and pork well seasoned may be used.
Cover the filling with the slice of potato
first cut. Off Stand the potato in a
taking pan and bake in moderate
oven.
For creamed potatoes au gratin. Put
in a saucepan one cup of cream or rich
milk, sraall piece of butter, and salt
and pepper. Cut into dice half dozen
cold boiled potatoes, and when the
cream mixture has come to boil add
The pot3toes. Let them boil up once
and remove from the fire. Place layer
OF fhe potatoes in q buttered baking
dish and scatter over them some grated
cheese, and then layers of potatoes and
cheese until the dish is filed Sprinkle
over tine top layer of crumbs and bits
of butter over all. Put the dish in hot
oven and bake until the crumbs are
drowned, which should be in about Is
minutes.
To make potato fingers. Use cold
mashed potatoes and make them into
rolls three inches long Dip them in
melted butter and then in beaten egg.
and place them on buttered tin. Put |
them in hot oven and bake until |
brown
At o Mexican home potatoes were |
cooked and served in the following way |
and pronounced excellent: Peel large |
potatoes and then cut in haltes, scoop |
out the center and fill the space with |
mixture made as follows: Take two
eggs boiled hard and then mashed fine,
one tablespoonful of chopped parsley. |
one of onion, and one of melted butter,
i'd one raw egg beaten light. and make
The mixture thick with finely chopped |
cooked chicken or meat. Heap the
mixture in the potatoes and sprinkle
over the top crumbs and grated cheese.
Bake to u brown and pour tomato sauce
around them to serve.
To make. queen potato pu1fs, mix to-
gether five dessert spoonfuls of flour,
ialf teaspoonful of salt. Crate into
his half dozen cold boiled potatoes.
Md half q cup of milk, one table
'poonful of chopped parsley. and two
eggs. Place over the fire
/ spider containing melted lard. When
he lard becomes smoking hot, drop
he mixture into it by the dessert spoon
III and fry to light brown. Drain
he puffs on brown paper and serve very
lot
For potatoes on the half shell. Take
lalf dozen good-sized round potatoes
md wash them, rubbing the skins well
With vegetable brush. Put them in
brisk oven, and when baked prick
ole in the ends to let out the steam.
This is the secret of a mealy baked po-
alto. Cut the potatoes in half length
wise, scoop out the inside into q hot
owl, and add a dessert spoonful of
utter, two tablespoonfuls of hot milk,
he yollls of two eggs, and salt and pep
er to taste. Beat vigorously, and fill
be jackets with the mixture. Put the ,
'hites of the eggs, beaten stiff, over the
op, and return to the oven for few
until they are nice brown.