The Republican journal., 1898-11-24
The Possibilities of the Cold Potato.

To THE EDITOR OF The JOURNAL: II
l were a dweller in the country, far from
the "madding crowd" the fact that the
butcher did not often make his appearance
in my rural abode would trouble me very
little. Given a good bin of mealy 'spuds, p"
with a nice poker to kill and cure in the
autumn season, a few good hens, and a
COW. would live, and live we'll Add to
these vegetables and canned fruits, and if
the peripatetic butcher did not come my
snap my fingers at him. But | started in
to tell about the possibilities of the cold
potato. Now, to my mind, cold potatoes
are OF far more use than hot ones freshly
boiled. If ! am fortunate enough to have
a dish of cold potatoes in the house never
think | have nothing for supper or break
fast. The possibilities of the cold potato
are almost endless. Taken by themselves,
they are lonesome enough, and their
possibilities, unaccompanied, would be
few, and vet to me cold boiled potato,
"
with fresh sweet BUTTER tastes better for
j ten q clock p. m. lunch than all the pie,
cake, and cookies IN creation OF course
the cook books say that the proper way to
make fish cakes is to boil together the
shredded fish and the peeled raw potatoes,
but in using cold boiled potatoes do this
way. Shred and soak your salt fish for
half an hour in hot water, free from bones
aud boil j. minutes with an equal quantity
If boiled potatoes, mash together until
iue and light, season generously with
butter, add hot milk enough to mould
readily. dust with fine cracker crumbs
5n5 place in the wire cage not more than
eour cakes at time Have d kettle half
gull ot good sweet lard, smoking hot.
.mmerse tie wine cage and Try rapidly
Until a rich brown tiuge is acquired drain
ou brown paper, place on hot platter with
. splig OF parsley On each cake, eat with
Aone- made pickles, hot Johnny cake and
coffee for breakfast Some prefer tartare
sauce as an accompaniment to fish cakes.
]his is made 10y cooking together one egg.
2 tablespoons tarragon vinegar, half tea
spoonful mustard, quarter teaspoonful of
papiica add when cold one tablespoonful
ot cleaI lemon juice.
TENNESSEE POTATOES.
arrange ina shallow baking pan medium
sizel potatoes cut in lengthwse halves,
N5tl the fat side up. Have thin slices
of LAM, previously freshened3 In warm
water. arrange one Oh each slice of potato
# the ham is very lean haste generously
with ham lat, cook fifteen minutes in
piping hot oven, and you have delicious
dish Ior breakfast OF tea. Bacon or salt
pork an he substituted for the ham if
desired Either are good
EsCALLoPED POTATOES.
Place IN pudding dish slices of cold
potato cut thin, between each layer strew
generous bits of butter and season with
pepper and salt. When the dish is nearly
fpll cover with fine bread OF cracker
crumbs and add rich milk enough to
make sufficiently juicy. Bake slowly for
IN hour or longer. Nice for supper.
FRENCH FRIED POTATOES.
Halve, quarter and eighth, good sized
cold boiled potatoes, lengthwise, being
careful not to break them. fry in sailed
boiling lard and keep smoking hot until
nicely Drowned, drain on brown paper and
nil IN 70, 81,
Haw potatoes attempted in the same way
as if the fat is very lot they will not alb
sorb and will be dainty and crisp. Ac-
com panied by cold boiled ham fol supper,
or fresh baked eggs for breakfast they
make dish ft to set before a king.
BAKED PoIA @ AND CHEESE.
Butte square Ike tin, which is about
TWO inches deep, completely cover tile
bottom With thin slices OF cold potato
have : cated about two cupfuls Of good
cheese. not too moist, completely cover the
layer of potato with one of the grated
cheese and then place bits of butter on
that, proceed in this way until the tin is |,
aearly full, using all the grated cheese,
cover the top with fine crumbs and liberal |
dashes of black pepper. Pour over this !
about pint of good milk and bake about
an hour. Delicious.
u.Y0NAIsE POTATOES. |
-rc one quart of cold potatoes cut into
dice add, chopped ine one onion. Into
the trying pan put piece of butter the
size of an egg. When it begins to brown,
add the potato and onion, mixed, toss
until thoroughly mixed. Before it begins
TO brown, place on the rear of the range,
covered closely. Let it cook fer ten min
utes and serve Nice with fried smelts.
DREAMED POTATOES.
Into a thickened milk gravy, rich with |
nice butter, slice cold potatoes If you
have double boiler use it, if not, draw a |
little way from the heat and gently simmer
Cor 10 OF Il minutes, being careful not to
burn.
Potato SALAD.
Boil the potatoes in their jackets and !
let them get thoroughly cold before using,