The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1899-04-21
Ways Of Cooking Potatoes

There is probably no vegetable
grown that can be cooked in a greater
variety of ways than the potato. From
Vaughan's Vegetable Cook Book we
take the following recipes:
Drowned Mashed Potatoes.
up mashed potatoes with an egg-beat-
er, add few tablespoonfuls Of cream,
the yolks of two eggs, a tablespoonful
of butter pepper and salt. Cover with
the whipped whites of the two eggs,
bake until Drowned. and with pam
cake knife transfer them to hot dish
and serve at once.
Potatoes with Cheese Sauce.-Use
twelve good-sized potatoes, mash, add
pepper, salt, milk and butter Make
cup of drawn butter (milk, butter ana
a very little cornstarch as thickening'
with pepper and salD; into it stir TWO
beaten eggs and two tablespoonfuls oil
grated cheese. Put layer of potatoes
on a pie-tin cover with thin layer
of the drawn butter sauce, cover this
in turn with more potato and repeat
until there is 4 mound; cover with the
sauce, strew thickly with cheese and
brown in a quick oven.
Lyonnaise Potatoes.-Put q large
lump of butter in a saucepan and let
it melt; then add one small onion
chopped fine or sliced thin; when 1t is
nicely Drowned but not scorched, put
in slices of cold boiled potatoes, salt
and pepper, and cook until wen
Drowned. Just before taking up, add
teaspoonful of parsley.
Potato Pancakes.-Gra eight large
pared potatoes, add to them one ana
one-half teacupfuls of milk, the beaten
yolks of two or three eggs, a lump OF
butter the size of a walnut pepper
salt, enough flour to make batter,
and lastly add the whites Of two or
three eggs beaten stiff Add a heap
ing teaspoonful of baking powder II
only one egg is used. Fry in butter or
drippings to a rich brown.
Hinged Potatoes.-Peel large pota-
toes, cut them round and round as one
pares an apple, Cry in clean. sweet,
very hot lard until brown; drain on a
sieve, sprinkle salt over them ana
serve.
Potato Turnovers.-Use ten table,
spoonfuls of whipped mashed potatoes
with a little salt added gradually, six
tablespoonfuls of flour and three table
spoonfuls of butter When thoroughly
mixed lay the mass upon houreu
board and roll out about an inch thlcK'
cut in circles with a small bowl, lay
upon each circle minced meat, poultry
or fish. Season the meat, wet the
edges of the circle with beaten egg and
close each one like turnover, pinch
them around the edges and fry 10
light brown, or brush them with egg
and brown them in the oven.
Potato Souffle.-Choose large and
smooth. handsome, uniform potatoes,
allow an extra potato for any waste
Bake and with very sharp knife cut
them in two lengthwise. Remove the
inside, season with butter, cream, pep
per and salt, and fill the potato skins
with the mixture; glaze them with the
beaten whites of eggs and over the top
spread the whites of eggs beaten to
stiff froth. Brown in the oven.
Potato Soup. - Use the water in
which the potatoes were boiled, add
three tablespoonfuls of mashed potato
to a pint of water, and as much rlch
milk as there is water used; season
with salt and dust of cayenne pep
per, a little juice of lemon or little
minced parsley or tarragon. Serve
with crackers or croutons.
Stuffed Potatoes.-Bake handsome,
uniform potatoes, cut off the tops with
sharp knife, take out the inside.
Add to the scraped potato butter, milk,
pepper, salt and little grated cheese;
fill the empty shells and heap above
the top. Crate little cheese over
this and set in the oven to brown.
Serve hot.