Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1910-01-23

a pan of cold water and cool it; when
it is cool drain it again, pressing all wa
ter out of it. This process will pre-
serve it's color and flavor and it will
be ready to heat with any sauce or
simply with seasoning, but do not heat
it until you are ready to use it-until
then leave it in the cold water The
first contact with the boiling water
closes the cells of the vegetable and
preserves its coloring matter and flavor,
both of which are taken out by luke
warm water. The immersion into cold
water checks the heat and keeps the
color.
If the flavor of ham or pork is de-
sired boil the spinach in water in which
they have been cooked, but be sure to
have the water boiling and plenty to
cover.
The same principles apply to the
cooking of cabbage. Soak a cabbage
for an hour in salt water. Boil in
sailed water and boil hard and steadily
until tender enough to be maSticated.
Season and serve. You will find it has
retained its color and has boiled in half
the time you may have previously given
it, Thirty minutes should be enough
to boil any cabbage that has been cut
in quarters.
Potatoes
New potatoes are good baked.
Full grown, fair, ripe potatoes may be
either boiled or baked.
Old potatoes must be carefully pre-
pared and are best boiled.
Wash and pare potatoes and lay in
plenty of cold water until time for
boiling.
Boiled Potatoes
Remove from cold water, wipe each
one dry with clean cloth and put into
kettle of boiling water. Cover them
and let them boil for thirty minutes
or until a skewer or knitting needle will
pierce them. Then turn off water,
shake up the potatoes in the kettle,
scatter little salt over them and set
the kettle uncovered, on the back of
the stove, to steam off. Dish up the
rest of the dinner, and if not too long
doing it, the potatoes will be just right
to take up last.
Stuffed Potatoes
When the baked potatoes are tender
cut a piece from the upper side large
enough to admit a spoon Scoop out
the interior, mash fine, season with salt
and pepper and butter, and return to
the potato shells, heat and serve Or,
lengthwise and treated in the same
way Place some bits of butter on top
and let brown. They make an attrac-
tive dish and are delicious eating.
Potato Balls
One pint of hot mashed potatoes
highly seasoned with salt, pepper, chop
ped parsley and butter. Moisten if nee
essary with little hot cream or milk.
Beat one egg light and add part of it to
the potatoes. Shape into smooth round
balls Brush over with the remainder
until brown. Be careful not to get
them too moist.
Potato Croquettes
One pint of mashed potatoes, well
seasoned with salt, pepper and a heap
ing teaspoonful of butter Add two
beaten eggs. stir all together, roll into
pear shaped balls. Dip first into egg
and then in cracker crumbs and fry in
hot lard.
Potato Souffle
Bake six large potatoes until soft.
Remove pulp from skins and force
through a potato ricer, season we'll with
salt and pepper. Add one tablespoon
full of butter and moisten with one-half
cupful of hot milk or thin cream; cut
in the whites of three eggs beaten stiff,
turn the mixture into a well buttered
pulling dish, brush top lightly over
with slightly beaten eggs, place in hot
oven until we'll Drowned. Served in
baking dish. A pretty dish and de-
licous.