The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1912-10-08
n. D. POTATOES
HAVE QUALITY
Mrs. w. G. Palmer Tells
How Best to Cook
Spuds.

Nortn Dakota potatoes nave quality.
They command a premium on the
market both for seed and table use.
To bring out the quality in the potato
it needs to be cooked right. The fol-
lowing recipes by Mrs. w. C. Pal
mer. wife of the we'll known professor
of the state agricultural college are
recommended:
To obtain the highest food value in
potatoes they should he either boiled
or baked in their skins. When pota-
toes are pared before cooking the least
loss is sustained by putting them di-
rectly into the boiling water. Do not
allow pared potatoes to stand in cold
water before boiling, as it has been
found that this results in a loss Of
nutrients. 1t takes from twenty to
thirty minutes to boil potatoes and
about an hour to bake medium sized
ones. To tell when potatoes are cook
ed. try with a fork. When the fork
passes through the potato easily it is
done. The kettle in which the pota-
toes are cooked should not be used for
toes to be as white as possible.
Plain Boiled Potatoes in the Skin.
Select potatoes of medium size. wash
rinse in clear water and cook in boil
ing sailed water, sufficient to cover.
When done, drain and remove cover,
shake kettle a few times. and the DO
tatoes are ready to serve. Treat po-
tatoes that are to be boiled pared in
the same way, only remove skins in
thin parings.
Baked Potatoes.
Select potatoes with smooth skins,
medium size, scrub we'll. put to bake
on the bottom of a clean, moderately
hot oven. When done pierce in GEN.
ter to allow the steam to escape.
Baked potatoes should be served at
once. They become soggy if allowed
to stand.
Stuffed Potatoes.
Select and wash as for baked pota-
toes. Bake. When done take ont two
at a time. Cut a small opening the
size of a teaspoon, scrape u he in
side into a mixing bowl, using care not
to injure the skins. After all the in
sides of the potatoes have been re-
moved. mash, add butter. hot sweet
mix as for mash potatoes. salt and
pepper: Beat together. put back into
skins. brush top of opening with but
ter. set away until twenty minutes be-
fore time to serve. Place in oven and
when they puff up and are hot clear
through they are ready to serve. Do
not allow to stand long before serv-
in:'
Wash. pare and remove imperfect
parts. Have a trying pan ready with
not butter or meat drippings. Slice
raw potatoes very thin in the pan un-
I'll Inc proper mount is cut up. Sea-
son with salt and pepper. Cover, al
low to cook one-half to three-quar-
tiers of an hour on a slow fire, stirring
often to prevent pruning.
Select and prepare as for boiling po-
tatoes without skins. When done,
drain. srake kettle a few times. Mash
me. and salt and enough heated
sweet milk to slightly moisten the no
tatoes. Then whip with a large spoon
until light and creamy white. Serve
with a lump of butter in the center of
potatoes.
Scalloped Potatoes.
Select and prepare as for boiling,
dice them. Put layer of bread or
cracker crumbs in the bottom of a
we'll buttered baking dish. then a Law
er Of diced potatoes and so on until
the dish is as full as wanted: the last
aye being OF the crumbs rolled in
melted butter in order to have them
brown nicely. Season each layer of
with salt. pepper and small
Jumps Of butter. Cover with milk and
bake one hour. Serve in dish.
1t might be a good plan for potato
growers when shipping potatoes in
sacks to enclose a set Of these re-
ceeipts In each sack. Hotelkeepers and
could pin these up in
the kitchen and then II new and mex
pertenced help had to he depended
upon. they would be urged to follow
one Of the recipes.
Let all North Dakotans Join in the
to boost the fine quality Of
potatoes.