New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-08-01
- TO-
&5(5@SV
I S3E5 TALX5
THE SUMMER POTATO.

Tho summer no,ato REQUIRES entireN different
treatment from the winter tubcr, when E>s s'o"'
stale and strong from long storage lhe'e ~ ~
MANY delicious ways In which this vegetable may
he cooked which are not desirable me'hoos '''e'
when the potatoes are no longer tresh 49,.
One reason why new potatoes are so much pe''e,
than old ones Is because they are not peeieu anu
the starchy coat on the OUTSIDE as wen 90 80
saline salts of the vegetable are thus preserved
II is mistake to peel potato before IL II 'o'''
Koen a stiff little vegetable scrubbisg-p'ue" ~
hand. Put the potatoes in cod water ana sc'uo
,her, c,oan with the brush. In summer thio"
notatoes with their jackets on into boihhe "a'ei'
and peel them as soon they are boiled anu s''''
them. o ,ho uaxen
A distinction should be made between ,ie Iu
half-rpe potato of early summer an" Wv 49,.
r,ne fresh tuber which is potato III perie.'o.''
LIE ,na notatoes are never wholesome. though 'he
C,srmans prefer these immature vegetables ioi "e'
favorte salad . .,.o, mr. IN Use
=, 10 r,stake TO use haf-ripe potatoes OF " u'e
cold pota,oes when freshly cooked po'a'oes "a" con =,
obtained The best potato SALAD can "''U' +.
recommended on the score Of wholesomeheSs' 'e'
should he remembered that the conuime"'' Vs."
g. az, ,,renor,tion assist digestion. and tha' po'"
solad ,s therefore far more digestipe IMAM a '..
rine waxen boiled potato simply oresSeu III W.
par,siar cooks seldom used cold potatoes "ne,
thew wish to cook potatoes rapidly lot s"'"a,,
o., r,oot for breakfast they usually cut 'he Ia"
n
,,o which will cook quickly. Sometimes l'e w.
toes are cut into julienne-shaped pieces au 80 =
thickness of two matches, ana tns tbey are
shor, PaT0r sma ba MO oT scoops
good steel potato scoop. cutting c os about 20
quarter houid have small hole in the centre @,
the bowl to admit air. Fancy -Shapeu ''
aoVu9 poato tWer cuts potatoes into sp,ra no al
various fancy twists The shnnes 81 need not be
wasted but may be boiled mashed OF ed oSe Grst and
way The potato should always way Ornamental re form
Potatoes cut la julienne may , De or without the
in cream ,nen iuce and parsley that makes II
maitre d'hote sauce Julienne potatoes h0, fat
5eain ,s[u and served as wreath around oro'c"
steak or on centre of circle o5 fnGp raw pota
toes cut in juenne shape in tin pa, cb bes
Buter the lite pans. sprinkle ns of poato over
over 'sernke in more with salt and pepper
then add ibn Grt little dishes are nearly full sprinkle
nai layer Of cheese over all ana P9uib The on stove in
n ms,sd TO bq brewn the the 1ot three min
u,es then with a coal shovel traIsle, u hsta Tor
pans 10 n1, minutes Lift each golden; brown
aoTm out of its pan onto hot pater u broils
S wh or ll't esO sses and RTt tomato
POTATO BALLS.
po,o,o baUs and other small potato forms NAV
no rapidv cooked Cut balls three-quariers 0' an
inch in diameter from six large fui' ripe De-
potatoes Wash the balls wei in Go I, T Mem on
baLing.dish with a large tablespoonful OF meited
butter Toss them in the S %IS Ini e ' snl and
rcnnar and LEI them bake for twenty minutes III d
bot oven Sprinkle little minced parsley over
To stew these potato balls, put them INTO uoiiI
ing water and let them cook until tenaer ~ y, VIZ M
.aks about fifteen or twenty minutes TURN OH ~,
watef they were boiled In and add nice crtaln
sauce Let them boil up for I'VE minutes ,olger
and serve them. If you wish add rich proWh
erayy or sauce. and two three chopped mush-
~
toee cook i'm II five minutes and serve them at once
Potato balls are also served in maitIe q nor U.
sauce Boil them as before and drain them; fut
them i'm a saucepan with tablespoonful or butter
and a teaspoonfu of minced parsley. Let mem
simmer closely covered. for five minutes In the
butter; then squeeze in the juice Of half a lemon
and