The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1907-02-07
DISH LIKED BY ALL
MANY WAYS OF SERVING THE
POPULAR POTATO.
Easy to Avoid Common Mistakes in
Preparation - Three Recipes
That Are Used in Public
School Classes.

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 how
to avoid such mistakes. They will
not serve potatoes that are soggy
and waxy instead of mealy. They
know that potatoes should be left I'M
covered to allow the steam 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 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 thickeniag liquids for
sauces and gravies is eX planned 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 IL to the
hot mixture: second. by rubbing the
starch with the butter or ozaer 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 twho dearly love reci-
pesD 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 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-hali
teaspoonful: -four. two tablespoon
| fuls; pepper, one-eighth teaspoonful
milk, one cupful. Rub the but
! ter and -four together with 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-half teaspoon
| fuls of -four to one cupful of cream
Mashed Potatoes.-Mash potatoes
in the saucepan in which they were
cooked, using fork or a wire pota
to masher When free from humps
add one-third cupfu of ics lded mill
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 al
together until light and creamy
Heap in a dish without smoothing
the top, or it may be put into
baking dish. the top brushed witt
milk and Drowned in a hot oven
Riced Potato.-Press boiled pota
toes through a strainer or vegetable
press into a hot dish Serve pota
toes uncovered.