The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-03-29
, ::a. w. w. p. BOYD & co. , ssss Va

chopped parsley, some salt and pepper,
and then gradually beat into them one
cup of hot milk. and. stirring hard, add
last three weil-beaten eggs. Butter an
oval basin and cover 1t thickiy with fine
crumbs. Then fill with the prepared pota-
to and bake in a moderate oven hah an
hour. Let the dish stand few moments
after 1t comes from the oven. then place
a heated platter over the top OF the basin.
and turn them over together. Press The
tn 10 loosen the sides and lift 1t gently
from the timbale.
A novel way OF baking potatoes Is with
a sausage filing. Use large potatoes and
cut a slice from one side an inch and half
in size Take a small scoop and remove
rsri of the inside. FIN with sausage meat.
or chopped veal and pork well seasoned
NAV be used. Cover the filling with the
slice Of notato first cut OF. Stand the po-
tato In a baking pan and bake In moder-
ata oven.
For creamed potatoes au gratin. Put
In a saucepan one cup OF cream or ticn
milk. a small piece OF butter. ana sait ana
pepper Cut into dice hall a dozen coln
hoiled potatoes. and when tho cream mix
ture mas come 10 a boil add the potatoes.
IL, ,hem boil UP once and remove from
tho Are Place layer OF potatoes In a
huttered iaking dish and scatter over them
some grated cheese and then layers
OF notatoes and cheese until the 'isn
is filled. Sprinkle over the top layer
OF crumbs and bits Of butter over az, lug
the dIsb In a hot oven and bake until the
cy,,rhs are Drowned. which should be N
about fifteen minutes.
Ta IKE potato fingers. Use cold
mashed POTATOES, and MAKE them into
rolls ,hrse inches long. Dip them In
melted butter. and then In beaten egg.
and uiaea them on hutfered TN rut
them In = hot oven and bake unth brown
A., Mexican home potatoes we're cooked
"a - in the following way, AMI pro-
,o,,caa excellent: Peel large pof1toes.
sra ~, c,,t In halves scoop OFT the cen
Tor ara All the space with a mixture made
Az fn,toxs. Take two eggs boiled hard
and ,hen mashed fine. one Tablespoonful
~ chonned parsley. one OF onion ana one
OF melted butter add one raw egg beaten
light and make the mixture thicH WIN
finely chopped cooked chicken CT meat:
Hean the mixture in the potatoes, and
surink,e over the top crumbs and grated
chaas1 pake TO brown. and pour to-
mato sauce around them to serve.
To make uueen potato puffs. mix to-
va,har Ne DESSERT spoonfnls OF -four. half
a teasnoonfui Of salt. Crate INTO this hair
a Aozey, cold boiied potatoes. Ada haf a
cup of milk. one Tablespoonful OF chopped
parslev and two well beaten eggs. disee
over the nYG n SFfAtf t'tttssf'fsfF
lard when the lard becomes smoking
hot. drop the mixture into II by the d-S-
sert spoonful and fry 10 Hight brown.
Drain the puts on brown paper. ana serve
very hot
For potatoes on the half she'll Take
half dozen good-sised round potatoes
and wash them. rubbing the SKINS wen
with vegetable brush. Put them W n
brisk oven. and when baked prick hole
in the ends to let out the steam. This -
the secret OF rneaiy baked potato. Cut
The potatoes IN half iengthwise. scoop CUT
the inside into a hot bowl. and add des-
sert spoonful ~ butter. two tab'~sBoonflis
Of hot milk. the yoiks Of two eggs. ara
salt and pepper TO taste Beat vigorously.
and MI the Jackets with the mixture Put
;h. yynt;ss Of The eggs. beaten sim. over
the SOP. and return TO the oven for a few
moments untn they are a nice brown
This IL a vers ornamental dixh, as wen
as ioofhsorns and delicious. Place nap
kin on a Fat dish. and arrange the haif
sheils upon u 10 serve them