The Ketchum keystone. [volume] (Ketchum, Idaho) 1885-1899, 1898-11-19


away in the darkness.-Pearson's
Weekly. aia
POTATOES MADE DELICIOUS.
The Simplest Ways of Cooking Thsm No
Longer Considered to Be the Best.
The simplest ways Of cooking pota-
toes were formerly considered the best
and only ways of preparing them, but
now when the housewife is anxicAs to
vary the family bill of fare this homely
vegetable receives considerable atten-
ton, particularly at this time Of year,
when potatoes are not SO firm and deli
cate as early in the season. Vans, or
sweet potatoes as they are more COM
monty called, may be prepared in
variety of ways.
To make potato timbale. Pare eight
sood-sized potatoes, cover them with
boiling water, and let them cook 80
minutes. Drain the water from them
and mash them smooth and light. Add
three tablespoonfuls of butter, two OF
finely chopped parsley, some salt and
pepper, and then gradually beat into
them one cup of hot milk, and. stirring
hard, add last three well-beaten eggs.
Butter an oval basin and cover it thick
ly with fine crumbs. Then fill with the
prepared potato and bake in a moderate
even half an hour. Let the dish stand
Il few moments after it comes from the
oven, then place a heated platter over
the top of the basin, and turn them over
together. Press the tin to loosen the
sides and lift it gently from the tim
bale.
A novel way of baking potatoes is
with a sausage filling. Use large po-
tatoes and cut a slice from one side an
inch and half in size. Take a small
SCOOP and remove part of the inside.
Fill with sausage meat or chopped veal
and pork well seasoned may be used.
Cover the filling with the slice of potato
first cut off, Stand the potato in a
baking pan and bake in IL moderate
oven. r-a..
For creamed potatoes au gratin. Put
in a saucepan one cup of cream or rich
milk, small piece of butter, and salt
end pepper. Cut into dice half dozen
cold boiled potatoes, and when the
cream mixture has come to a boil add
the potatoes. Let them boiI up once
and remove from the fire. Place layer
OF the potatoes in a buttered baking
dish and scatter over them some grated
cheese, and then layers of potatoes and
cheese until the dish is filled. Sprinkle
over the top a layer of crumbs and bits
of butter over all. Put the dish in a hot
oven and bake until the crumbs are
Drowned, which should be in about Is
minutes.
To make potato fingers. Use cold
mashed potatoes and make them into
rolls three inches long. Dip them in
melted butter and then in beaten egg,
and place them on a buttered tin. Put
them in hot oven and bake until
brown.
At Mexican home potatoes were
cooked and served in the following way
and pronounced excellent: Peel large
potatoes and then cut in haf:es, scoop
out the center and fill the space with a
mixture made as follows: Take two
eggs bvi,=1 ard and then mashed fine,
cne tablespoonful of chopped parsley,
one of onion, and one of melted butter,
add one raw egg beaten light, and make
the mixture thick with finely chopped
cooked chicken or meat. Heap the
riixture in the potatoes and sprinkle
over the top crumbs and grated cheese.
Bake to brown and pour tomato sauce
around them to serve.
To make queen potato pufs, mix to-
gether five dessert spoonfuls of flour,
half a teaspoonful of salt. Crate INTO
this half dozen cold boiled potatoes.
Add half; a cup of milk, one table
spoonful of chopped parsley. and two
well-beaten eggs. Place over the fire
n spider containing melted lard. When
the lard becomes smoking hot, drop
the mixture into it by the dessert spoon
ful and fry to light brown. Drain
the puffs on brown paper and serve very
hot.
For potatoes on the half shell. Take
half dozen good-sized round potatoes
and wash them, rubbing the skins we'll
with vegetable brush. Put them in
4 brisk oven, and when baked prick a
hole in the ends to Jet out the steam.
This is the secret of mealy baked po-
tato. Cut the potatoes in half length
wise, scoop out the inside into bot
bowl, and add q dessert spoonful OF
butter, two tablespoonfuls Of hot milk,
the yolks of two eggs, and salt and pep
per to taste. Beat vigorously, and fill
the jackets with the mixture. Put the
whites of the eggs, beaten stiff, over the
tstop, and return to the oven fora few
moments until they are nice brown.
This is avery ornamental dish, as well
as toothsome and delicious. Place
napkin on a fiat dish, and arrange the
ilalf shells upon it to serve them.-N.
Y. Sun.
Strongest Rope.
M fNnF -WfTAn08