Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-03-30
DOMESTIC DOINGs.

1t is not the Irish alone who can not
live without potatoes. Indeed if there
can be said to be national dish in
America, it must be some form or con-
.coction Of the potato. Bread is a uni
varsal food, and SO can not be counted
rs national. Meat is not used on every
table, for tho their number is not pro-
portionately arge there are many
houses in which meat is never served.
But where is the home where the pota-
TO is not found? The fact that doctors.
and scientists are beginning to say that
1t is not necessarily a healthful food,
and may even be detrimental, has not
made it lose its popularity. One reason
1T is SO constantly in use is that it can
be prepared IN so many different ways,
and therefore one does not tire of 1t, as
of some things which can be served i'll,
but one or two ways AT this time of
the year it Is the hardest to know how
to serve potatoes in an appetizlng Way.
The freshness of the early new potatoes
is not TO be had and the palate GRAVES
something besides the every day
mashed or fried or baked variety. At
such time au gratin potatoes are very
good. Mrs w. G. Heath says they
should be prepared by cutting boiled po-
tatoes which have been cooked until
soft into small cubes. Make a thickened
milk gravy and season with salt. pep
per and butter Mix thoroughly with
1.-The potatoes and turn into a shallow
baking dish or soup dish. Sprinkle over
1.-The top grated cheese and bake until
brown. 1t is best to bake and serve liz
individual baking dishes.
1T is also nice to bake potatoes which
lshave been carefully selected as to size
and smoothness When we'll done, cut
the potato across and remove the skin,
being careful not to break the latter.
I Mix the potato with a little cream, pep
per. salt and butter, until it is very
smooth and creamy Carefully replace
! in the skins and bake until a lighs
| brown. If cheese is especially liked, graf
/ ed cheese car, be sprinkled over the top
before the baking is done.
One of the faverite Ways to prepare
\ otatoea is to make them into potato
Ischips. Within the past few years II has
! become possible TO buy very nice chips
at the stores. and at reasonable price.
4 There aars many who do -. as the work
| OF preparing thcm is no little task. but
/ there are many who hold to the old
1 fashioned idea that nothing in the cul-
1 mary line can be SO good az What is pre-
\ ps II home. The hardest part Of tbs
lscirs king is the cutting, for the slices
Escut around the potato must be as thir
! as a wafer, to use an expression which
really means nothing literally, for what
lis the real thinness of a wafer? II one
has a knife especially made for the
purpose the chips can be easily cut
Very pretty ones can be cut with the
fancy knives to be found al hardware
4 stores The chips must be put immedi-
4 ately into Very cold water, to keep then
from becoming discoored, and becaus
i they viii fry better if they have been il
4 the water. When the grease is ready fol
i them. and it must be very hot take III,
4 chips from the water and dry them on {
4 linen cloth. Put them atsonce in the PAL
j and fry them quickly. until they are
4 Gdelicate brown. II the chips are pur
Il chased ready prepared al the store the.
4 will be freshened and greatly improved
1by utting them in the oven for few
moments. Then let them stand unit
they are cold. for few people like potat
Z chips to be warm.