The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-10-25
SUMNER RESORTS.
SEALS, STENCILS AND STAMPS
iErOIMAYER. SEALs!Sdl
N s.xlSsssss2 Stencils EaSsll! s isIAHae e
HE. TnI3a6. IS SMRlnLANSL GRuxD hasSl

they will keep and form good -four for
years"
Frosted potatoes have their uses; they can
be turned into starch, distilled into alcohol.
made into PASTE and are useful to weavers
in dressing yarn and cottons. also to shoe
makers. and TO bookbinders. paper hangers
and upholsterers. says an old chronicle. For
fertilizer. too. they are good. and as cattle
food, boiled and mixed with oatmeal.
Horses. swine, dogs and poultry may be fed
with potatoes very much frosted. The uni
versal Receipt Book" of 1879. advises '.pre-
serving potatoes" by plunging them in
baskets into boiling water, for a minute or
two (this kills the germ under the skin),
then dry in warm ovens snd lay up in sacks
or casks. Another ancient recipe says: Peel
and CRATE potatoes into a pulp. put into
press and squeeze into cakes, to be well
dried and preserved for use" The author OF
| the old book comments: Excellent and in
genuous. but too much trouble, on the large
scale
Potato biscuit is old American form
| ula, and homemade potato arrow root was
used in gravies, soups and buildings. An old
| domestic standby was potato yeast, and
| nearly all old bread preparations included
potato. In vegetable soups, potatoes figured
| four to two turnips and carrots, and onions
! and potatoes entered into chowder. minced
| fish and Goldfish balls. A good old Dutch dish
| is potato salad; other favorites were potato
puffs, potato croquettes. potato butter cakes
| and mullins. Saratoga potatoes. potatoes a
| la Lyonnaise. Ia Italienne and potatoes
| in jackets" To serve potatoes not quite done
| was called leaving a bone In them" ''Oid
Virginia Goldfish pie" lines a pie dish with
| sliced potato and onions: and before the
| days of potato Washers. potatoes were
pressed through sieve. Crust made of pota-
| to was used for old-time ham or chicken
| pie; and sausage, Hoosier fashion, in 1850.
| consisted of layers of minced potato and
sausage, stewed slowly. with cracker
| crumbs, or toasted bread and melted but
ter. Virginia beefsteak pie.' and pot
pie for harvest parties. or log-rollings"
| were also made with potatoes. and seasoned
| with walnut or tomato catsup, good at any
season of the year.
Literature. too as well as good cooks and
jealous consumers. has had its way with the
| lowly, but honorable potato. Thoreau in
July, 1851. thus admired the potato field:
81 am struck with the cool, juicy. picked
| cucumber green OF the potato fields now
| How lusty these vines look. The pasture
naturally exhibits no such living green now
| as the cultivated fields" Mary Hewitt
charmingly pictured the poor mans delight
| in his potato bed-"all weIl-grown, strong
and green and foretold how thankful he
would be, through all the winter. when
| His merry little ones
Beside the fire will stand.
| Each n,, Wit al large potato
1t Is worth going back I'm fiction twenty
years TO read. in Richard Jeffriess ANA
ryllis at the Fair" the chapters devoted to
| Mr.. Iden's potato planting and potato eat
| ing.
''Mr. Iden himself had grown the potatoes
| that were placed before him. They were
white. foury. without drop OF water In the
whole dish of them. They were equal to the
| finest bread-far. far superior 10 the bread
with which the city OF London permits itself
to be poisoned.
They be forty-olds" said Mr. Iden, help
| ing himself to half dozen. Look at the
gravy go UP into EN-
But the finest Irish potato tribute, be-
cause on Irish soil. is given by Shan F. Bull
lock. in Irish Pastorals."
| Just for a minute. pampered citizens.
peep through the smoke at the Bradys at
dinner.
| See: Judy sets a basket over a tub lifts
pot from the FIRE. grips IL by the foot in a
corner Of her skirt and empties IL into the
basket. A great and pungent steam rolls up.
the water rushes of: soon you have a sight
| OF heap Of potatoes. not quite clean. not
very large. not altogether savory. but hot:
| aye. piping hot. No time 20 lose. Judy iiur-
| ries TO the dresser. brings a noggin OF but
| termilk, at penny a gallon. and a saucer
OF salt. pulls a stool to the basket and sits
down. Gather UP. childer.' she says; aud
the childer gather up. some on stools. one
/ kneeling by 1.-The tub. another Numbered on
the floor. whew, How hot the potatoes are.
| From hand 20 hand they toss them. peel
| them as best they can. dip them into the
| salt: down they go with just a relish OF
buttermilk 20 cool and 10 flavor. There is
| full silence in there; not head turns TO the
sunlight. not an eye moves from the basket:
ding-dong II is. quick and steadily. from
1 first TO last. Yes. maybe IL is barbaric or
british. or whatever you like: still. beggars
| may not choose. you know. and not seldom,
| but often. do these barbarians OF Bradys
thank the great Giver OF all for His mer-
| cIes''
The ideal potato feast for October. of
| course. is the out-of-door potato. hot and
| smoking In the newsboy's eager hand. from
the roaster on the corner. or eaten BY the
country-iover just after nc has raked IL
with delight from the glowing embers OF
his woodland IRE.