Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-24
GOOD
COOKERY.
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GOOD COOKERY.
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TOO EASY TO LEARN.
Nv Marion Harland

ny N'fi'I ildi ihilb
have written once, and yet again
always earnestly never hopcfully--of GER
tain domestic tanks which are considered
by teacher and pupil in practical house
wifcry as too easy to waste time in learn
Ing. The rawcst Of "grCCnhorns' who DC
mands good wages for bad homework
resents the attempt to instruct her in the
right method of washing dishes, and
would ilout the idea that she does not
know how to make cup of tea, or to
dust room, how to toast a slice of bread,
or to boil a potato.
Yet, whore we have one maid Tor mis-
trcss. either. for that matterD VINO can
do all of these things properly, we have
n thousand who never do any of them
passahly well. l have seen many Il pro-
fessional cook whose tea was Nat or
"herby." whose toast was either bitter
or tough and whose potatoes were waNy.
Brains and refinement count for more in
the manner II treating the dcspised
quintctte of duties than in any and
every branch, of what is known as fancy
cookery.
Personally. I do not favor tho appear
ance of potatoes. in one form or another.
upon the table thrc a-hundred-Gnd sixty
FIVE days in the year. To some stomachs
the much-bepr5ised new potato is an ac-
tive poison. while everybody. except
few thourhtfu dcticians, greatly over
rates its value as staple of daily food.
Ny business. now and hyre. Is tn try 20
lesson the risks of eating this vegetable,
and To point ont some ways of mating IL
ivorc agrcvnbl, to the taste, rs well as
more manageable by the digestive organs.
than are accomplished by the average
cook. | prophcsy. before entering upon
the pleasant task. that my article will he
rcHd to tn end and the simplicity of the
rules herein laid down will be fully APP
praciatcl by mono except those who are
nl'.ady sufiici nifty educated in culinary
ar.s To he willing to be taught great
deal more. The shattered and the s.oVcn
VIII held on their way in sneoling com
l. &c ucy. They are not teHchab.c, at thor
time of life. and in their grade of pro-
Eciency. In such an everyday business as
HOW TO BOIL POTATOES.
Select those Of uniform size. Wash we'll
cover deep with boiling water. n ltt,'
stated. and cook as fast a good fire can
make water boil. IN twenty-five minutes.
stick for.. into the largest If It goes in
easily. drain off all the water, scatter salt
lightly over the potatoes and set the pot
containing them at thine back of the
range to dry them off. In three or four
minutes send to table in an open veSe-
table dish lined with napkin, folded
lightly over the potatoes. Eat hot.
OR
If YOU wish to serve without the Jack.
ets." peel them very thin. The best mcali-
TESS ci Il potato les just unucr inc Shil
The aforesaid s,oven, or shattered cook.
FLASHES away ut II, waStefuly, intent only
upon getting a dsagreeable job done
Wash the potatoes, lly in cod water
half an hour to draw out the rank juices;
wine, and cover deep with boiling water,
saltcd. Proceed as directed in the last re-
r!po Cook fast, Try off well, and serve
ut once.
WHIPPED OTHERWISE MASHED
POTATOES.
Prepare as for serving whole-never
forgetting 20 peel them thin. When done
md day. bcat up in the hot pot with "A
wire crr-whip or two forks, until meaiy
and light. Then whip in for three cup
flis of potatoes a cupful of hot milk in
which nearly a tablespoonful of butter
has been melted. and beat to a cream. The
crying sin of mashed potatoes as usually
served is that they are too stiff. They
stick to the teeth and clog the coat of the
stomach, Yours, when beaten enough
snoU,d look like whipped cream, OF
incrnCuc. and be just able TO stand alone
when hcaped irreguiarly in hot, deep
dish.
BAKED POTATOES WITH GOLDFISH.
Choose large, smooth potatoes, wash
bake whole. cut cap from top of each
and, while hot, scoop out as much OF
the insldcs as will come away without
tearing the skin, Work what you have
taken out in,o an equal quantity OF
picked" Goldfish tsoaked and bol'cdJ; bc1,
light with a little hot milk and butter
season with pepper and dash of onior
Juice; put back into the skins, fit ON the
caps. and set in the oven Until very hot
Serve in the skins.
DROWNED HASHED POTATOES.
Peel and cut into dice, less than halt
an inch square. Boil until tender, but
not until they break in hot, sailed water
Drain dry and fill a creased pudding d.s.
with the dice Pour in then IA good cup
tul of hot milk in which has been stirred
"A tablespoonful of butter rubbed into on,
az -four. Season with salt and pepper
and If you like, a little minced parsley
Fake in a quick oven until lightly brown
ed. Serve IN the pudding dish.
This is a delicious preparation of po
tato and easily made NJ. IL.