The Van Buren press., 1897-04-17
CHAPTER ON POTATOES.
yorc Nutriment Gained by o"oAo
Tbem with the skins oh.

Them with the sHAiS
Fvarv land has its favorite moae oi
cooking potatoes. The French excei III
the art of frying potatoes; in the ooli-
-, 81 them there is none so clever as
the Irish woman. For roasted potato
an English hearth takes the prize ;.
It is said that more nutrimeh'
GAINED from potatoes when they arc
cooked with the skins on, that gre1'
or amount of potash and other sai,s
will be found in them than If they hap
been pared before cooking. lfpota'oes
are old and withered, put them 10 cooN
in cold water but # fresh and firm let
them he cooked in boiling salted water.
Roll pofatoes steadily, but not rap
idiv so the outside surface will break
and give them rough appearance
when they are to be served as pam
boiled potato.
For potato ehowder, cut quarter
of n pound of salt pork into small pieces
and nut over the fire in a spider with
one onion chopped fine, and cook uni,
the pieces are of a golden brown. feei
half a dozen large potatoes ana cut
them into cubes. Take a large sauce
pan and put a layer of potatoes in the
bottom; then layer Of the prepared
pork and onions. Sprinkle lightly with
salt and pepper and chopped parsley:
Repeat this until the vegetable ana
pork are used Turn over the whole
the drippings from the pan in when
| the pork was cooked, and then pour over
all two cnpfuls of water. Cover the
pan, and let the contents gently COOK
for half an hour. Mix together one
| tablespoonful each of flour and but-
ter, and stir this with one eupful OF
boiling milk. When the potatoes arc
sufficiently cooked add one cupful OF
cream TO the boiling milk, and turn
the mixture in with the cooked yege-
tables. Mix together, taking care not
to crush the potatoes, and the ehowder
is ready to serve.
To bake ereaned potatoes, put over
the fire in a saucepan generous haif-
! spoonful of butter and stir into 1t one
| tablespoonful of -four. Gradually ado
half a cupful of well-seasoned white
stock and three-quarters of cupful
| of cream or rich milk, and season with
salt and pepper Meanwhile cut one
pound Of cold boiled potatoes into slices
or cubes, and stir them carefully into
the creamed dressing. Butter shall
low baking dish and put in the prepared
potatoes, cover The top with layer D
grated cheese, and sprinkle some flint
stale bread crumbs over the whole
Bake in hot oven about ten minute:
or long enough to brown the crumbs
and melt the cheese.
For lyonnaise potatoes, place spidei
over the fire containing two level table
spoonfuls of butter When it is melted
stir in heaping teaspoonful of chopped
onion, and let It cook until slightly col
ored before adding two cupfuls of col
boiled potatoes cut in cubes. Light.
toss the potatoes until they have ab
sorbed the butter and taken on SOM
color Sprinkle the potatoes with sal
and pepper and some chopped parsley
Serve hot. The juice of part OF lemo
may be used in place of the parsley.
A nice way to serve potatoes for
dinner is as follows: Take one quar-
Of mashed potatoes. add two tablespoon
fuls of cream, and beat until light. Sti
two beaten eggs end season with pei
per and salt and tive trblespoonfuls O
chopped parsley. Thickly butter tn
inside of basin or plain mold, cut
cooked carrot into slices, and then /
some fancy shapes, ms diamonds, ring'
or circles, arrange them around tn
mold, and sprinkle the rest OF the mol
with sifted stale bread crumbs. Fl
the mold with the prepared potatoes
place in hot oven, and bake until the
are a nice brows. Let the mold stan
0 few minutes after it is taken frol
the oven before turning the potatoe
out upon hot dish TO serve.-N. !
Sun.