Oxford Democrat., 1897-01-19
THE so.llNo OF 4 POTATO.
THE RIGHT war AND rHE WRONG
WAY.

b.
Even In 90 simple matter - the boil
Ing Of . potato, there II right and
wrong way, which followed out lead to
results ~ diverse a. the methods Of
preparation. The careless cook (alas!
that she ID legion), after = process which
she calls ssparin"-during which she
Rouges and slashes and robs the poor
esculent Of much Of its nutritious ele-
ments--puts Il In kettle Of cold water,
because that u handiest, sets It over the
fire, and leaves Il to chance whether II
boil dry and escapes from Its nnartyrdom
q scared and smoky accessory Of dinner,
or cooks until sodden, pasty mess Of
fragments, that would tax the somewhat
vitiated taste OF . mammlferous quad
ruped Of the genus Capra. That, need
less to say, is the wrong way, and this
the right.
Pare the potatoes with sharp vege-
table knife, just as thin as possible, for
that part Of the tuber lying close to the
skin is richest In mineral salts, and put
each potato a. peeled Into pan Of cold
water to prevent discoloration. Have
ready, meanwhile, q kettle Of boiling
water, and when the peeling process is
complete, take the potatoes from the
cold water, aud covering with boiling
salted water, set them on the range, COW
cred, to boil. Twenty minutes will
usually suffice; but to test them use a
skewer or fork, and when they can be
pierced easily remove at once from the
fire, pour Off all the water and set them
on the back OF the range uncovered to
steam dry--assisting that process oc-
casionally by slight shaking Of the ket-
tie.
II one asks the reason why potatoes
should always be cooked In boiling
water try the following experiment for
proof: Take two cups, In each Of which
has been put teaspoonful OF ordinary
starch. Pour over one n quarter OF a
cupful OF boiling water, and over the
other the same quantity OF cold water,
and observe the result. The one over
which the boiling water was poured
stays In shape, compact mass; while
the one with cold water dissolves into a
soft paste. The potato Is largely com
posed Of starch, and from this trial, sny
one may draw their own conclusions
II you wish pulpy, watery potato, use
cold water; but II dry, mealy, snowy
ball, that would delight the heart Of
Epicurus himself, always use boiling
water.
To serve boiled potato mashed, add tG
every quart Of the mashed potato, two
tablespoonfuls Of butter, a teaspoonfu
OF salt, one-half OF a saltspoonful o
pepper and hot cream or milk To moisten
Then beat until light, white and creamy
and serve piled lightly on a dish, bu
never packed down and smoothed over
as was the wont Of our grandmothers
Again II you favor
RicED PoTAToEs.--Add to every
quart OF mashed potato tesspoonful o
salt aud one-hAlf saltspoonful OF pepper
and then press through the ricer Int,
the vegetable dish, bu; add neither mill
nor butter, as that would interfere will
the ric'ng process.
Still another way to serve our homes
boiled potato Is as
| POTATO PUFF.-Mash, and to ever,
quart add one tesspoonful of salt, one
half s.ltspoonful OF pepper, two table
spoonfuls of butter, two tablespoonful
OF minced parsley, and enough milk :,
moisten. Then beat the yolks an,
whites OF three eggs separately, sti
them lightly into the potatoes, put tn
whole into a buttered, shallow bakini
dish, and bake ten or fifteen minutes Il
= hot oven until Drowned and puffed =
Good Housekeeping.