The Indianapolis journal., 1899-10-15
FARM AND HOUSEHOLD
Pork and Potatoes.

fork anu
Good Housekeeping
In 50 many homes pork and potatoes are
the staple food. and so often they are poor
ly prepared that IL may not be amiss 10 give
few directions for preparing them In
many instances the meat Is fried In thick
salty slices. while the potatoes are usually
boiled, with some left over 70 Try. WnlIe
these ways may do for while, they grow
monotonOus in time and the COOK WONDERS
why the family has so little appetite -
In preparing any form of salt pork. either
smoked or picked il Is essential ooth TO
palatableness and wholesomeneSs that II
should be thoroughly freshened Inc pest
method Of doing this is TO slice the meat In
thin slices from six TO ten hours before
using and lay the slices in enough sweet
skim milk 10 cover them. When reaoy 70
cook remove from the milk, cover with
cold water and set on the stove. IS soon
as the water touches the boiling point re-
move the meat and IL is ready Tor cooKlng;
answer almost as we'll TO parboil the meat
as directed above twice. Instead OF Irylng
sliced pork either salt or fresh. il will be
much nicer baked by laying the slices on a
pie tin and setting them on the shei1 IN
hot oven. IL also saves spattering the Top top
Of the stove with grease and makes one less
vessel for the busy housewife TO wash.
For boiling or roasting meat the piece
should be soaked in the milk for ten OF
twelve hours, or IL may be parDoled just
before putting it on to cook. 1t might be
remarked that there are few more palataDle
ways of cooking salt pork than roasting.
before dinner but little else will be needed
for the meal except bread and dessert.
II would be well to cook little more tnan
There are always some thin. flabby pieces
which are unfit either for frying, boiling or
roasting For these make nice ,h earb side
of the meat and roll the meat, wrapping
with twine TO hold IL in shape. Then IL
should be roasted; II Is excellent either not
or cold
A dish that is always relished Is made by
pairing and slicing as many potatoes as are
required for a meal. placing them In OAK
ing pan or an earthen baking dish and lay
ing slices OF pork over the top. Cover with
hot water; pepper and salt to taste ana
bake till the potatoes are tender. The meat
Is delicious and the potatoes are a very fair
substitute for turnips
very wholesome way of preparing po-
tatoes is to take two fair-sized potatoes for
each person: pare and slice them and boil
TIL tender which will take about ten or
fifteen minutes. Pour off the water and
sprinkle -four over the potatoes, add small
lump OF butter and pour in milk. stirring as
YOU pour. until there is a thick. white gravy
over the potatoes then salt and pepper TO
taste and serve Immediately.
Kentucky potatoes are prepared by pairing
and slicing the potatoes into a baking pan
or dish and covering with fresh. sweet milk.
Bake in a hot oven till the potatoes are
tender and the milk has boiled thick; then
add butter. pepper and salt, bake ten min
utes longer and serve very hot. These po-
tatoes should he baked in a broad. shallow
dish. so they will not be more than an inch
deep.
For creamed potatoes pare and chop the
potatoes and put them in a hot spider in
which little butter has been melted. Cover
closely. after seasoning with salt and pepper,
and cook slowly until they are Drowned
through, stirring occa siorally. Five minutes
before serving add half cupful of milk or
cream to each quart of potatoes, stirring
frequently until taken up.
Potatoes that are TO be baked should be
very thoroughly washed i'm several waters
and eaten as soon as done They should
be baked on. the shelf of the oven and
a steady fire kept. IL you have plenty of
time or are preparing dinner for a sick
person scrape the inside out of the po-
tatoes when done and mash with butter.
pepper and salt. Fill the skins with the
mashed potato and set in the oven till ready
TO serve.
The best and most economical way of
boiling potatoes Is Irish style with the
jackets on" Wash thoroughly and peel
ring half inch wide lengthwse around
each potato. Cover with boiling water
and boi! rapidly for twenty or twenty-five
minutes, according to the size. Pour off
the water. lay a cloth over the potatoes
and replace the cover. setting the kettle
on the hearth or reservoir. In five mmin-
utes they are ready 10 serve and may be
peeled very rapidly and served plain or
mashed
In mashing potatoes if you have no wire
masher. use the wooden one, and beat the
cream in with fork. You will be astonish-
ed at their lightness and delicacy. III your
potatoes are ready TO mash before you are
ready for dinner mash them anyway, as
it spoils "A potato TO stand Prepare ready
for serving and pile on a plate. then set
them In the oven. If they stand long
enough to brown they will be the better
Three or four eggs boiled very hard and
chopped fine are an excellent addition TO
mashed potatoes.
Wermed-over potatoes are often better
than when first prepared If the warming
Is well done. To warm plain boiled pota-
toes slice them thin and put them into a
hot spider in hot LARD Just enough lard
should be used TO keep them from stick
ing. about a heaping tablespoonful to a
quart of potatoes. Add salt and pepper:
then with a dull knife chop and stir them
until they are brown through. Don't
leave any large pieces; If liked. add a few
spoorfuls OF milk "A few minutes before
serving. Or you can chop the potatoes fine
and for each quart put a pint of sweet
milk and tablespoonful of butter In "A
spider. Add the potatoes and one slice of
bread crumbled very fine. Cook until thick
and season TO taste.
TO quart of mashed cold potatoes add
one unbeaten egg, mixing we'll. Make this
Into balls like sausage and fry very LrOwn
on both sides in plenty of lard. Mashed
Potato is also very nice to put into PAN
cake batter.
Serve potatoes very hot, as they cool
rapidly and the fine flavor is lost j am sure
even II they have bur little besides pork ana
potatoes, and | beg that you will try them,
as each one is well tried.