Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-14
OLD POTATO DISHES
How to Prepare the Flavor
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German Pancakes Are Tasty for Lunch
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INTRODUCE ANOTHER

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In the average household at this season
of the year the new potato still remains a
luxury. 1t may be the special vegetable
| feature of the Sunday dinner. but for week
day meals the old potato furnishes the
| standard dish. If kept in the cellar in
damp. dark corner the tuber is now apt
to catch the contagion of spring and send
forth sprouts. which render it less d.
gestible and almost tasteless. If old pota-
toes are kept in the house in quantities they
must be watched carefully during this
| month. and the sprouts be nipped directly
they make their appearance.
New potatoes come from the southern
markets, and are apt to be small and
high priced. The best way to serve them
with the Sunday roast is with sauce Borde-
laise or a cream sauce. Select potatoes
of uniform size, small ones no larger than
an egg are the best for this purpose. Do
not peel. but scrape and throw them at
once into cold water. They should not be
left to soak in this water for more than
five minutes. Then drain and drop them
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for ten or fifteen minutes. according to the
size. If you desire smooth. glace sur
face do not cover the pan. as keeping the
steam inside pot Is apt to result in the
potatoes bursting and losing the smooth
| finish desirable in the new potato. After
they have cooked for ten or fifteen minutes
drain and dust them with salt. Have
ready Bordelaise sauce made as follows:
Bordelaise Sauce-Melt q tablespoonful
Of butter In an agateware pan. Rub In
smoothly one tablespoonful of flour and
add very slowly cup Of stock, tea
spoonful Of chopped onion and bay leaf
Bring this to the boiling point and add q
teaspoonful of kitchen bouquet and the
drained potatoes Cover and stand on the
back Of the stove for a few minutes until
the favors Of the sauce and the potatoes
have blended. If you have no stock at hand
make plain cream sauce. adding to the
tablespoonful of butter and flour cup OF
sweet milk and the potatoes. with few
sprigs Of fresh parsley and dash Of pep
per.
The problem which the average house
keeper faces. however. is how to make an
old potato palatable on the spring table,
Plain baked or boiled potatoes are almost
tasteless at this season of the year, con-
sequently 1t pays to serve them in the
form of made dishes.
Stuffed Potatoes.-Select good-sized po-
tatoes, scrub them thoroughly and bake.
Cut lengthwise, leaving at least three-quar-
tiers of the potato for the shell. Scoop out
the shell and the lid and beat the potato
very light with butter a little cream, pepper
and salt. Fill the lower shell, heaping the
beaten mixture up high. Glaze with beaten
white Of egg and brown in the oven. To
add variety, grated American cheese or
Parmesan may be scattered thickly over the
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Drowned in the oven.
Escalloped Potatoes.-Slice the raw po-
| tatoes very thin and drop into cold water.
Butter low baking dish and cover the
bottom with layer of the drained potatoes.
| Season with salt and pepper and tiny scraps
of butter. Then add another layer of po-
tatoes and another of seasoning and so on
until the dish is filled, finishing with the
seasoning Pour over this sweet milk, in
| the proportion of one pint of milk for a two
quart baking dish. Bake twenty minutes
with lid and then brown quickly. If the
flavor of onion is liked, some very thin
slices may be added to the potatoes before
baking.
Potatoes au Gratin.-Cut cold boiled po-
tatoes into cubes slices. Have ready a
cupful of sauce made according to the
recipe for creamed new potatoes given first
in this column. Stir the potatoes into this
sauce and place the mixture into shallow
baking dish. Scatter grated cheese thickly
over the top, with here and there
scrap Of butter and a dash of red pepper
Bake in a quick oven just long enough to
color 1t golden brown. The German cooks
add onion to this combination also. and
some cooks cover the top Of the dish with
fine bread crumbs, as well as cheese. In
either form it Is an extremely delicious and
nourishing dish.
butter. but do not brown 1t. Beat two eggs,
yolks and whites together, to a froth.
Place two cups OF cold mashed potatoes in
a good-sized bowl; add alternately the
the melted butter. Season with salt and
pepper and beat very hard and light. This
can be baked to golden brown in q shall
low pudding dish, but 1t Is much more at,
tractive IL baked In individual molds. In
the new brown and white ware come small
handled cocottes. which are really very low
custard cups with handles that make them
extremely convenient for use in the oven.
German Potato Pancakes.-Boil four large
potatoes and force them through vege-
table press or sieve. ADD one tablespoonful
of butter. dash of salt, two tablespoonful
Of salt and eight almonds, blanched and
ground in a mortar or chopped extremely
fine. Beat the yolks of four eggs very light
and: add these with a tablespoonful Of flour
and beat hard. Heat and grease a medium
sized skillet. Pour enough Of the mixture
in this skillet to cover the bottom lightly,
but not too thick. Brown on one side, turn
carefully and brown on the other. Serve on
heated dinner plate. Dust with pulverized
sugar and pass with it marmalade or pre-
serves This Is a dish for luncheon or sup
per and is really a sweet side dish.
Potato Border.-For cooking this dish you
need a strong stone ware platter which
you do not mind browning In the oven. Ar
range around its edge border of mashed
potatoes, which have been beaten light
with butter. eggs and cream very rich
milk, in the following proportions: For
every pint of mashed potatoes add one
ounce or a tablespoonful OF butter half q
cup OF sweet milk or cream and the yolks
of four eggs beaten light. The safest way
to mix this Is to place all the ingredients in
an agate or enamel pan over the fire and
heat thoroughly. Arrange the border care
fully on the platter and brush this over
with the white of an egg. Brown 1t in a
quick oven until 1t takes on golden brown
color. Have ready creamed fish or cream
stew, which may be made from leftover
chicken, lamb or veal. cut into dice and
cooked In a cream sauce. Eli the hollow in
the center of the potato border with this
and serve immediately. II the platter Is
not as slightly as you may desire, encircle
the border with parsley or cress. Dreamed