Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-09-21
THINGS TO LEARN As
TO HUMBLE POTATO
Recipes for Some Fancy Dishes
That Can Be Made of
Common Tubers.

OW " NV cAlA
should be eaten with meat. fish or
eggs.
The mineral matter lies next to the
kin and is quite largely lost when the
potatoes are peeled.
The starch of new potatoes has not
reached it's maturity, so they are not
so easily digested as old potatoes.
Potatoes have no pronounced flavor,
so may be combined with many other
foods.
A peck of potatoes weighs Is pounds
and will average from 80 to so pota-
toes. One pound will be about four
potatoes of medium size. One pound
may cost from 1 to S cents in the
cities.
Ii pared and all bad places removed
before cooking the average loss is %
per cent. The government experts re-
port a loss OF IL per cent. Potatoes
used were unusually good and great
care given to removing as little of the
potato as possible.
Soak old potatoes in water.
Change the water while cooking if
strong.
Never allow potatoes to stand in the
Always pour off the water as soon
as lone and remove the cover to allow
the steam to escape.
Potatoes cooked in their jackets
should be pierced to allow the steam
to escape.
Baked potatoes should be rolled in a
cloth till the kin burst. This pre-
vents the potatoes from cooking too
long. which makes them sticky and
soggy.
Potatoes should be simmered mot
boiled). 1t is a waste of fuel and
spells the potatoes. Too rapid boiling
makes them a SOLID paste which Is
both unpalatable and indigestible.
Cook potatoes with the skins on as
often as possible: They are more
nourishing and palatable. Mashed po-
tatoes are delicious cooked in their
jackets, peeled and mashed.
Potatoes may be kept warm q long
time without spelling, if the skins are
broken and the kettle we'll ventilated.
Potatoes well ventilated while cook
ing are more wholesome and of bet
ter flavor.
They nay be baked. boiled, riced.
mashed, escalloped. potato balls.
French fried, O'Rrien. potatoes and
mint. hot potato salad. Saratoga
chips. shredded potatoes. potato frit-
ters. w~aImed-ov potatoes. creamed.
haslled brown. fried OF sauted. Lyon
naise potato n curried potatoes.
Mashed Potatoes.
Boil potatoes slowly until tender,
drain. uncover and dry. To ZACH five
potatoes mashed. add three table
spoonsful OF butter. n OF salt. a dash
of pepper and one-third cup of hot
milk. Beat with a fork or wire potato
masher until creamy. Pile lightly in
a hot dish and serve at once.
Fried Potatoes.
Cut cold boiled potatoes in one
fourth inch slices. Sprinkle with salt
and pepper. Put in q hot, well
creased frying pan n brown on both
sides. Have the bottom of the frying
pan covered with potato slices. but do
not put slices on top of them.
Potatoes o'erien.
milk. one-half cup -four. one-half cup
butter. n tablespoonful salt. one-
fourth teaspoonful pepper. one chopped
green pepper, one cup grated cheese.
Make white sauce of milk. flour. but
ter. salt and pepper. Add grated
cheese is melted. Pour over potatoes
and cover with buttered, crumbs, using
two cups crumbs and two tablespoons
full butter. Bake until crumbs are
brown.
Potatoes With Mint.
Boil new scraped potatoes until
nearly done. then put in a few sprigs
drain n dry of uncovered Have
melted butter In a serving dish. Put
in the potatoes and dip ver them In
the melted butter. Garnish with
sprays of min
Hot Potato Salad.
Wash and boil small potatoes. re-
move skins n pour over them a hot
salad dressing made of 0ne-half cup
bacon grease. o~ne-f0urth cup vinegar.
n ~teaspoonful salt, pepper or papri-
ka to taste, onion Juice and chives II
desires.
French Fried Potatoes.
Pare and in eighths slengthwise
medium sized potatoes. Soak In cold
water n hour. Dry between towels.
put in = wire basket and fry in deep
fat. II the fat Ia too hot the potato
will brown before It IL done.
Test for heat Of fat: Put in the
fat a small piece of stale bread. II
It brown to Q light brown in so sec
uncooked foods. For foods like cro-
QUOTES. which are thoroughly cooked
before frying. the fat should be hot
ter. For cooked food. the bread in
the fat should brown in 40 seconds.
Drain the potatoes on brown paper
and sprinkle with salt. Serve hot. The
time OF cooking depends upon the
size and age OF the potato: from is
to 20 minutes.
Mashed Brown Potatoes.
To two cups Of cold boiled pota-
o . add pepper and salt, and orb
third cup Of fat. MIX and cook three
minutes. stirring constantly. Pack and
allow to brown underneath. Fold and
serve on : hot plate.
!
RAW COTTON FOR PADDING.
Where heavy padding II desired UNI
der embroidery. try using little wads Of