Evening star., 1900-10-06
APPETIZlNG FLAVORS
HOW TO VARY THE COOKING OF THE
MAIN VEGETABLE.
Many Ways to Serve Potatoes BesideA
the Familiar Three - Quick p
Methods, TOO-Croquettes. III
Written for The Evening Star,

Written for The Evening Star.
With the close of the summer vegetable
season one finds 1t necessary to turn once
more to potatoes as the main vegetable,
and this is done with greater relish If the
housewife is prepared to serve them in a
variety of appetiZing ways. 1t Is easy to
get into a rut with these familiar vegeta-
bles, and to serve them over and over in
one of two or three ways; but there Is no
need of this when there are SO many appe-
tiZing dishes which may be prepared from
them besides the ordinary boiled, fried and
mashed"
A southern cook gave the following rule
for stewed potatoes, and under her ham
ding there was distinct taste and odor Of
chicken about the dish, and yet no chicken
entered into its composition:
Southern Style.
Take one large tablespoon each Of lard
and butter, and let heat in a stew pan or
small kettle. When hot stir in one large
tablespoon of -four Stir until smooth then
add one medium-szed onion cut small.
Cook for about one minute or until brown,
then stir In one quart of potato dice, pre-
viously prepared. Add sufficient boiling
water to cook the potatoes, not quite
enough to cover them. Put lid on the
kettle and let cook until the potatoes are
done through and the water has boiled
quite away.
This dish is not difficult to prepare, and
may be cooked in about twenty minutes.
Potato Balls.
To one pint of mashed and seasoned po-
tato add part of an egg we'll beaten. Mix
thoroughly and roll into balls. Brush these
over with the remaining egg and dip in
cracker or bread crumbs. Lay the balls in
q buttered dish and bake to a golden brown.
these a
white sauce made as above, to which has
been added little onion juice, celery sauce
or chopped parsley.
EscalOped Potatoes.
Cut baked or boiled potatoes into squares,
add milk slightly thickened and seasoned
as for white sauce. and bake until deli
cate brown over the top.
The above may be varied by grating
cheese over the top of the dish before bak-
ing.
Golden Pyramid.
Place potatoes which have been mashed
and well seasoned upon a plate and make
into a pyramid shape. Smooth with a but
tered knife and cover the outside lightly
with beaten egg. Sift fine bread crumbs
over and bake In the oven to a fine brown.
Even though the way of preparing the po-
tatoes is but slightly different, a different
appearance has much to do with tempting
the appetite at successive meals.
Drowned Potatoes.
Boil small potatoes. Dry them by allow
ing the steam to escape as soon as they
are cooked through. Place them i'm wire
frying basket and fry brown in hot lard.
When roasting meat, place the boiled
potatoes in the dripping pan to brown be-
fore serving.
Potatoes Sliced and Drowned.
A change from the ordinary way Of fry
1,.,~
boiled is obtained by slicing them evenly
and browning the slices upon a griddle or
large frying pan as you would pancakes,
turning each slice.
Potato CrOquettes.
To well-seasoned mashed potatoes add a
little celery, salt and onion juice Add the
beaten yolk of an egg to each pint Of po-
tato, and a little chopped parsley Roll
into croquettes. dip in egg then in bread
crumbs, and fry in deep fat.