The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1907-02-04
DISH LIKED BY AL
MANY WAYS OF SERVING THE
POPULAR POTATO.
Easy to Avoid Common Mistakes In
Preparation - Three Recipes
That Are Used in Public
School Glasses.

More than half the Ills that at
tend the middle and latter part Of life
are due more to erroneous habits Of
diet than to the use Of alcohol, great
as / know the latter evil to be-
Sir Henry Thompson.
After the first potato lesson, says
Mrs, Mary Williams, instructor in do
nestle science, the girls have learned
what mistakes are commonly made in
the cooking Of this vegetable and now
to avoid such mistakes. They will
not serve potatoes that are soggy
and waxy instead Of mealy. They
know that potatoes should be left un-
covered to allow the steam to escape,
instead Of recondensing and soaking
into the starch.
The practical work in the second
less0n on potatoes has to do with va
rious ways of serving this vegetable.
Potatoes appear On the table SO often
that this variety in serving is most
important The girls learn that with
little trouble and expense they can
prepare creamed potatoes, equal to
those served in the finest hotels The
use of starch in thickening liquids for
sauces and gravies is explained when
making white sauce for the creamed
potatoes. The important point in
this is to keep the starch from lump
ing when it is used as a thickening
material, There are three ways by
which the Jumping may be avoided.
First, BY mixing the starch with lit
tie cold water before adding 1t to the
hot mixture; second, by rubbing the
starch with the butter or other fat
before adding the liquid; third, by
mixing starch and sugar together
Before leaving the subject of pota-
toes it will probably be Of value to
housekeepers (who dearly love reci-
pes) to give some potato recipes
which are used in public school
classes.
Creamed Potatoes.-Cut freshly boil
ed or cold boiled potatoes into one
halfineh cubes, put them into a sauce
pan, nearly cover them with milk, and
cook gently until nearly all the milk
is absorbed Add white sauce, stir
for one minute, sprinkle with finely
cut parsley and serve.
White Sauce (for Vegetables But
ter, two tablespoonfuls; salt, one-half
teaspoonful; flour, two tablespoon
fuls; pepper, one-eighth teaspoonful;
milk, one cupful Rub the but
ter and -four together with spoon
in small saucepan Add the milk
and stir steadily over moderate heat
until the sauce boils. Add salt and
pepper. For richer white sauce use.
part cream. Cream sauce is white
sauce made with all cream instead of
milk. Use one and one-half teaspoon
fuls of flour to one cupfuI Of cream.
Mashed Potatoes.-Mash potatoes
in the saucepan in which they we're
cooked, using fork or wire pota-
to masher. When free from Jumps
add one-third cupful of scalded milk
in which has been heated ono table
spoonful of butter, one-haIf tea
spoonful of salt, and one-eighth tea
spoonful of white pepper. Beat all
together until light and creamy.
Heap in a dish without smoothing
the top, or it may be put into
baking dish, the top brushed with
milk and Drowned in hot oven.
Riced Potato.-Press boiled pota-
toes through strainer or vegetable
press into a hot dish. Serve pota-
toes uncovered.