The McCook tribune. (McCook, Neb.) 1886-1936, 1907-01-25
DISH LIKED BY ALL
MANY WAYS OF SERVING TIE
POPULAR POTATO.
Easy TO Avoid Common Mistakes m
Preparation - Three Recipes
That Are Used in Public
School Glasses.

more than half the ills that st
tend the middle and latter part OF NE
are due more to habits or
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 IL do
nestle science, the girls have learned
what mistakes are commonly made IN
the cooking of this vegetable and how
to avoid such mistakes. They VIII
not serve potatoes that are sogsy
and waXy instead of Inealy. fheg
know that potatoes should be LETT IN
| covered TO allow the team to escape.
| instead of recondensing and soaking
into the starch.
The practical work in the second
lesson on potatoes has to do with va
rious ways OF serving this vegetable.
Potatoes appear on the table so Otter
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 grayieS 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 rs a ~thickening
material. There are three ways by
which the Jumping may be avoided.
First, by mixing the starch with a lit
tie cold water before adding it TO the
hot mixture; second, by rubbing the
starch with the butter or other TAT
before adding the liquid; third. b.
mixing starch and sugar together.
Before leaving the subject of pota-
toes it will probably be of value 20
h-ousekeepers (who dearly love reel
pes) to give some potato recipes
which are used in public school
classes.
Dreamed Potatoes.-Cut freshly boil
ed or cold boiled potatoes into one
half-inch cubes, put them into auCe-
pan, nearly cover them with milk, and
cook gently until nearly all the milk
is absorbed. Add white sauce. stir
for n minute, sprinkle with finely
cut parsley and serve.
White Sauce flor Vegetables.)-But
ter, two tablespoonfuls; salt. One-half
teaspoOnful; flour, two tablespoon
fuls; pepper, One-eighth teasDOonfui:
milk, one cupfuI. Rub the but
ter and flour together with a spoon
In a small saucepan. Add the milk
and stir steadily over a 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-haif teaspoon
fuls of flour to one cupful Of cream.
Mashed Potatoes.-Mash potatoes
in the saucepan in which they were
cooked, using a fork or d wire pOta-
to masher. When free from humps
add one-third cupful of scaIded milk
in which has been heated one table
spoonful of butter, One-half tea.
spoonful OF salt, and one-eighth tea
spoonful of white pepper. Beat ait
together until light and cream.
Heap in a dish without smoothinG
the top, or it may be put into q
baking dish. the top brushed with
milk and Drowned in Il hot oven.
Riced Potato-Prass boiled Dota-
toes through a strainer or yegetab-a
press into a hot dish. Serve pota-
toes uncovered.