Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1903-02-14

meats and FISH seems to be one Of the
fixed laws of the American cuisine
Strange that so homely vegetable
should hold such an unassaiable place
10 popular fancy for II Is regarded IN
the same light by rich and poor and
stranger stil THAT a food In such com
mon and universal use should be $50 it,
tie understood and. badly cooked. AS Il
Is one Of our most available forms Of
starehy foods IT'S dletctic value cannot
be denied. but that it Is rendered val
liable food under the treatment OF the
average cook, admits OF much cOntro-
versy but little doubt.
The proXimate elements IN potatoes
vary much as they are affected by Kind,
season, ripeness and soil but the best
known Of our homegrown varieties do
not differ very greatly IN chemical COM
position. Selection Is, however, seldom
made on this ground, but according %
the taste OF the individual or the man
ner OF cooking and serving. The tuber
that IS dry and mealy after Il is cooked
is the choice Of most persons and Is 90
be preferred for baking or when II Is 10
be mashed 70 a fine smooth light mix
ture, For some purposes the waXy or
watery potato is best adapted, for ex-
ample potato salad or hashed brown
potatoes.
The deficiency Of mineral matter IN
potatoes make them unfit 70 be sole
food but this deficiency Is usually sup
piled by addition Of hard water, milk
and often other food substances We
combine with potatoes 10 please the
sense OF taste by adding a supplenier-
Hry relish. When potatoes nre peeled
% IL necessary to throw them in cold
water TO prevent their changing color
bat they should not remain long. rs
the water VIII extract a greater pro-
portion Of the nutritious part than Is
desirable For this reason they should
be placed In boiling water II intended
10 be cooked by this medium The wa
ter IN which they are boiled Is not used
as food. as II ls or should be- nearly
destitute Of nutritiye matter and is he
lieyed to contain substances which are
injurious 70 health.
Baked potatoes should not be put 'n
q slow oven as the peel will harden and
thicken and the vegetable not be woll
cooked They require a moderately hot
steady oven from FIRST TO last.
stewed Potatoes.
Chop cold boiled potatoes rather fine
but not mushy and put them into
shallow pudding basin, sprinkle with
salt and pepper and ada Just enough
mink 10 cover the potatoes and a large
tablespoonful OF butter broken into bits
Set the basin over a pan containing
boiling water and set In the oven and
stir occasionally While cooking. DO not
let them brown Let cook slowly for an
hour until creamy
German Potato Cakes.
Crate raw potatoes and add TO each
cupful OF potato, grated, one egg, a
level tablespoonful butter and sufficient
-four 20 make them hold together, sea-
son 90 taste with salt. sugar and cin-
namon and fry IN a saucepan or on a
hot grlddle Ike pancakes, until nicely
Drowned on both Sides.
Potato Iimbale Cases,
After MASKING potatoes IN usual man
ner and seasoning with salt pepper.
butter, and q little onion juice. add 10
each cupful one beaten egg, stir over
the Gre until the mixture leaves the side
Of the saucepan. then -four some little
plain mould cups and line them 20 the
depth Of half an inch with the potato
mixture packing lt firmly and smooth
~; turn out carefully and brush with
cFg and set On the oven to brown,
When done carefully turn them over
and hll them with any creamed meat
FISH oysters, or vegetables. sprinkle
very ntue minced parsley over the top
and serve
Princess Potatoes.
To one pint OF mashed potatoes add
one tablespoonful Of melted butter. one
well-beoten egg and salt and pepper 20
taste. Mix well. then pat out into