Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-24

| diseased conditions on account Of their
| aptness to undergo fermentation. The
large and seems less able to resist the at
| tack OF ferments than most forms Of
| starch. fact possibly due to the small
amount Of starch cellulose 1t contains. The
amount Of starch and water in the potato
is not lessened In cooking, although the
| former may be made indigestible by bad
cooking, but there is great danger Of their
heterogeneous constituents and mineral salts
! being dissolved out, and potatoes are the
chief source from which we obtain our
supply of salts OF potash.
The kind Of water used for soaking or
cooking potatoes does not make much DIFF
ference In this respect; but to preserve the
greatest possible amount of material dur
Ing the process they must be either cooked
their digestibility will be subject for later
consideration.
Riced Potatoes.
Or as this dish may very appropriately be
named, potato snow, is one of the best and
simplest ways of serving potatoes when
you do not wish them whole. Choose me-
diminished potatoes of the hard, solid kind
or as they are better known. the "mealy"
variety, Wash them well and steam them
In their jackets until well done, but no
longer. Then drain dry and peel quickly;
press while hot through sieve or vegetable
press, seasoning with salt and pepper and
soItened butter as you sieve them. Let
4 eAiSAA VI w lightly llllO D. nedI6Q QlSn placed
where the potatoes will not get cold and
serve as soon as done.
flashed Potatoes Drowned in Oven.
Old potatoes that are a little wilted will
do nicely for this dish. Pare and cut up
into small cubes and soak in cold water for
an hour; then boil until they are tender
but will not break, in slightly sailed water.
Drain and put them into pudding dish,
well buttered, and dredge them with a ia
blespoonful Of -four Break tablespoonful
Of butter into bits and spread over them;
season with salt and pepper and add cup
OF warm milk Cover and place in oven to
bake, and uncover just long enough before
they are done to brown them nicely.
Entree Of Potato.
Remove the inside from six baked pota-
| toes; mash them with little butter and
season with salt, bread crumbs and chop
ped parsley. Beat up light with one egg
Have some oyster plant turnips or as
paragus tips creamed. Line egg-cups with
the potato mixture, hollow out the center
and fill with the creamed vegetable, cover
with the potato mixture, dip in egg and
bread crumbs and fry in deep fat. Serve
with cream sauce and garnish with parsley
or water cress.
Stuffed With Sausage Meat.
Select nice smooth potatoes Of uniform
SiZS oCI III lie Sails wen, cut the Top
and bottom, scoop out the center stuff
with sausage meat, stand in a dish and
bake for about half hour The pieces that
are scooped out may be used for soup or
salad, or, in fact, for almost any other dish
in the potato line.
Mixing Pie Crust.
For all kinds Of pie paste the materials
must be kept perfectly cold and not han
died, mixed lightly and baked in hot
oven. If you wish to make puff paste (for
tarts), we advise you to take a lesson from
regular cooking teacher, as you will find
1t difficult to understand even with the
most explicit directions we can give, the
exact process One lesson will give you
these points and intelligent practice will do
the rest.
Plain Pie Crust.
If you use lard for plain pie crust, use the
following formula: Put a pound of flour
into a bowl and mix in thoroughly a tea
spoonful Of salt Then chop in half pound
Of cold, firm lard; cutting it into little fakes
with a knife (keep your hands away from
all pie paste). Add sufficient ice-cold water
to make paste that will roll out without
too much pressure. Mosten the flour lit
tie at a time, beginning at the side of the
bowl and drawing it back out of the way
when moist enough, so not to mix 1t in
with the next addition of water, as it must
De put together as HSnlly ana WIN as little
mixing as possible. When all is mixed turn
out on a Toured board and roll out half an
inch thick Dust the paste with flour and
put quarter of a pound of butter over 1t in
small bits; roll the paste up lightly, so as
to inclose the butter completely, and then
roll out the paste, from you, into long
thin sheet: then roll it up again; roll out as
before and roll again. Set it away on ice
or in very cold place for an hour or two
before making up the pies If you work
quickly, in cool room, keeping the paste
as cold as possible; use only the best flour
for pastry-having 1t freshly sifted to in
corporate air into 1t; have firm, sweet
shortening and bake in an oven that has
strong under heat. This paste will be dell
cate light and fiaky and answer nicely for
plain tarts.
Menus.
WEDNESDAY.
BREAKF Asst.
Fruit.
Cereal Cream.
Broiled Ffnnan Haddie.
Dreamed Potatoes.
Wheat Cakes with Syrup.