The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1912-11-08

are pared before cooking, the least loss
is sustained by putting them directly
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 loss of nutrients. It
takes from twenty to thirty minutes to
boil potatoes, and about an hour to bake
medium sized ones. To tell when po-
tatoes are cooked, try with a fork.
When the fork passes through the po-
tato easily, it is done. The kettle in
which the potatoes are cooked should
not be used for anything else if one
wishes the potatoes to be as white as
possible.
Plain Boiled Potatoes in the Skin-Se-
lect potatoes of medium size, wash
clean by using a vegetable brush, rinse
in clear water and cook in boiling salted
water, sufficient to cover. When done.
drain and remove cover, shake kettle q
few times, and the potatoes are ready
to serve, Treat potatoes that are to be
boiled pared in the same way, only re-
move skins in thin parings.
Baked Potatoes-Selectp potatoes with
smooth skins, medium size, scrub we'll,
put to bake on the bottom of a clean,
moderately hot oven. When done, pierce
the center 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 potatoes. Bake. When done,
take out two at time. Cut small
opening the size of teaspoon, scrape
out the inside into mixing bowl, using
care not to injure the skins. After all
the insides have been removed, mash, add
butter, hot sweet milk as for mash pc
tatoes, salt and pepper. Beat togeth-
er, put back into skins, brush top of
opening with butter, set away until
twenty minutes before 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 serving.
French Fried-Wash, pare and remove
imperfect parts. Have a frying pan
ready with hot butter or meat drip
pings. Slice raw potatoes ve:y thin in
/! the pan until the proper amount is cut
up. Season with salt and pepper. Gov
er, allow to cook one-half to three-quar-
] ters of an hour on slow fire, stirring
often to prevent burning.
| Mashed Potatoes-Select and prepare
as for boiling potatoes without skins.
When done, drain, shake kettle a few
times. Mash fine, add salt and enough
heated sweet milk to slightly moisten
the potatoes. Then whip with large
spoon until light and creamy white.
Serve with a lump of butter in the cen
! ter of potatoes.
(, Scalloped Potatoes-Select and pre-
pare as for boiling, then dice them.
Put layer of bread or cracker crumbs
full as wanted;. the last layer being of
the crumbs rolled in melted butter in
order to have them brown nicely. Sea-
son each layer of potatoes with salt,
pepper and small Jumps of butter.
Cover with milk and bake one hour.
Serve in dish.
I. It might be good plan for potato
growers, when shipping potatoes in
sacks to enclose set of these receipts
in each sack. Hotelkeepers and house.
keepers could pin these up in the kit
chen, and then if new and inexperienced
help had to be depended upon, they
! would be urged to follow one of the re-
cipes.
Let all North Dakota JOIN in the cam
; paign to boost the fine quality of our
| potatoes.