New-York tribune., 1905-12-25
THE POTATOES POSSIBILITIES.
Various Attractive Ways of Dressing Up
This Tuber

THE Possibilities OF the Potato formed fertile
theme for Miss Anna Barrows, lecturer domestic
science at a recent lesson at Teachers College.
With little circular cutter she scooped little balls
about inch in diameter out OF big potatoes. 1t
takes no more than minutes to boil these, and.
sprinkled with salt and pepper bits of butter and
sprigs OF parsley. they pleasing variation on
plain boiled potatoes They may also be served
with white sauce or fried in deep fat The ragged
shells of potatoes after cutting out the balls
can be boiled for mashed potato.
TT would require six pounds OF potatoes day,
about twenty-four average sized potatoes, to
furnish one person with all the proteid he needed.
II he were trying to live on potatoes alone" said
Miss Barrows. But do not eat potatoes for
protetd minerals. but for starch In fact, the
potato which contains the most proted is a waxy.
watery tuber. very unpleasant form Of food. We
the potato a sort OF filler, diluting the
stronger foods and giving the digestive organs
become that we cannot realize how recently it be-
fhoTsh esrE eIporers Ok foo It Om Rmer to
Europe. It is only in the last century that its
Concord. y. H. in 1898. and she has told that
Seaso hff the he could do
With SO many Its place psed to be gy taken ken
turnfps were once used as much as potatoes are
POTATO soUFFLET.
The most nutritive form Of cooking potatoes is
to bake them. Next steamed potatoes, then
those boiled in their skins Small and poorly
shaped potatoes should be saved for mashing and
croquets but mashed potato Is capable OF assum-
ing forms undreamed Of by the unsophisticated
Potato souffiet is of them"
Miss Barrows used for souffiet a cup OF boiled
potato. which had been rubbed through a strainer
or potato ricer Into this, while warrn. she worked
a tablespoonful Of butter from one-qrarter to one
half teaspoonful of salt and One-third cup of
milk and finally the whites of two eggs beaten
stiff Then she put it in baking pan and popped
it in the oven, where it Drowned over the top in
and the eggs and milk supply the proteds which
gently and be drained of a moment before they
are quite done and left to steam done. to prevent
pends ON their being served neat and whole Boiled
thick Slices. dipped in melted fat and toasted under
the gas burner, using the same fire which is brol-
ing the steak chops.
Sliced boiled potatoes are the basis OF almost
infinite variety of vegetable salads Almost any
and all kinds OF vegetables may be combined with
them ,.. u.,s ,,,u. r,o--o ... IT,.
a detailed recipe for a salad. You use what you
have left after meal and favor it according to
unattractive collection of cold food into an appe-
the better for standing hours in this dress
ing Potatoes that have once become thoroughly
cold will not absorb the dressing to make so
oil Immediately after the meal Then they stand
till YOU are ready TO finish the salad good rule
to each average sized potato II you are G after att
trsctveness @ In your salad you can cut your pota-
flavor slice them in thin slices. II you are like me
you will like your potato salad half onions. The
potato In itself is havorless and all the piquancy
must come from something else. The salad will
be more tender iP you do not the outer leaves
of the onion. They be saved flavor soups.
An attractive salad combination. both to the eye
ano palate, Is potatoes. carrots and peas
COOKED SALAD DRESSING.
Miss Barrows made the cooked salad dressing |
which is the standard for all vegetable salads. II |
has two parts-one soft boiled custsrd. the other |
hot seasoned vinegar. For the custard she used a /
cup of milk and egg, two yolks beaten and |
stirred into the milk the FIRE.
II always depend on this TO up my yolks when |
make white cake anything else requiring whites
of eggs said she. The salad dressing be |
made up whenever convenient. 1t will keep the |
Ice for weeks For the other part of the salad /
required two tablespoons each of flour and butter.
from one-half to teaspoon OF mustard.
teaspoon of sugar. salt. and one half cup OF
vinegar II the vinegar IS extremely part
water may be used. She mixed the dry seasoning
tosether. stirred the butter and -four together
the nre TIL smooth. then stirred in vinegar and
seasoning till thoroughly mixed and boiling then
once.