Arizona republican., 1912-03-10
DOMESTIC SCIENCE

the soup kettle with the remainder of ! the meat and cover with four quarts of cold water. Add one tablespoonful of salt and one of the delightfully."- convenient kitchen spice bags that may now be purchased at the best stores, already properly mixed for sea ! soning. If you have none of these in ! stock mix q tablespoonful of mixed ] herbs. half q dozen cloves and four pcppcrcorns with a leaf of bay. Tie ! them in a piece Of chcesecloth and add to the soup. Simmer gently three or four hours until the meat separates from the bone, then strain Have ! ready a pint of mixed vegetables, tur- nip. celery, carrot and onion, cut into | small dice or fancy shapes and cook | until tender. Season with sale and pepper 10 taste. Select some of the incest joints of meat to add to the soup thus proving its gcnuincness, and as soon as hot serve. A tablespoonful ot port or Madeira is frequently added just before service.
 l Potatoes in Varied Forms. Among the luXuries of this year of unprecedently high priccs-the erst- while humble potato now stands in the front rank. No more throwing away of cold potatOcs-but let them be 1 treated with all the respect that their scarcity. high price and goodness war rant and how few people there arc after all who know how to make creamed potatoes as they should be made. Most cooks "gucss" at the amount of seasoning and thickening and the result can never be quite de- pended on.
 Cresmed Potatoes.
 Cut cold boiled potatoes into small cubes or thin slices. For a pint of potatoes. make a white sauce, allowing one tablespoonful of butter. half a tablespoonful of flour. half teaspoon full of salt half q teaspoonful of pep per, about q cup of milk, and little chopped parsley. Put the butter in d frying pan. and when melted add the flour. stirring until frothy Now add the mil@ q little at time, stirring until smooth and creamy. Add salt and pepper. then the potato and toss lightly until thoroughly hot. Lastly add the minced parsley and serve in d hot dish.
 Potatoes Au Gratin
 Wash. put in a saucepan with the skins on and boil. Peel and wash. sea soning with salt and pepper and but ter. Spread q layer of the potato in the buttered pudding dish. sprinkle with grated Parmesan cheese. then
 another layer of potato and more
 cheese with cheese and butter at the top. Brown and serve very hot. Potato croquettes
 Add to each cup of well seasoned
 mashed potatoes the yoll< of one egg
 two tcaspoonfuls minced parsley, . Tablespoonful butter and a grating o
 nutmeg Stir this over the fire ant
 when hot spread on platter: wher cold divide into IS many portions .!
 there are persons to serve: roll il beaten egg, then in fine bread crumbs 1, and fry in smoking hot fat.
 Potato Ribbons.
 ' Wash and peel thin half q dozcI
 large potatoes, dropping into cold wat o CT as fast as peeled Now cut int !, ribbons round and round like an apple , keeping the strips as near one widtl
 as possible. Do not try 10 get then
 too thin, or they will break in th Y cooking Have ready a kettle of boil , ing fat, lay the spirals in a wir basket and fry until lightly Drowned l, Drain. shaking the basket over th r kettle. dust with pepper and salt. an
 serve on a hot dish.
 Potato Shells.
 n You will need vegetable cutter Q n scoop for this. It is half spherica i, piece of sharp steel. set into the cn n of q small handle. Having washe Il and peeled good sized potatoes, pres [, the cutter into one end and when n reaches nearly it's depth give circu
 lar twist that scoops out the balls. Il little practice will enable you to mai
 them perfect and not waste the potato v Drop each one as prepared in col
 water and let them stand an houl
 then cook gently in boiling sllted wa n ter, until the point of sharp knif Il or small skewcr will pierce them eas , lily. Drain off the water. add table l, spoonful of butter. with salt and pep , per to season. Put over the fire an
 when the butter melts, toss gcntI o until all the balls are coated. the o sprinkle with fine minced parsley. an
 serve at once. while very hot. Tn
 pieces of potato left over after cuttin I, out the balls, can be cooked separatel e and used for creamed potatoes. mash h ing or potato salad.
 IF Old Fashioned Baked Indian Puddin Q This is the ideal dessert to folio, n roast pork or pork and beans It if especially adapted to ironing day whe T a hot fire must be kept and the to ?. of the stove is otherwise engaged. |. made right. this pudding when take , from the oven will be of quiverinl Is jely-like consistency. Bring q quai o of fresh milk to a boil, then sprinlll g in cup and q quarter of fine granu if lated meal holding it high with lei .. rhand and stirring with the righ a When this is thickcned and cooled 70 little, three quarters of a cup of mo .e lasSes, half teaspoon of salt and tw n teaspoonfuls of ginger arc stirred IF and the mixture beaten until smootl
 stone pudding dish is now to |
 well buttered. the batter poured v and at the last moment quart in cold milk added. Bake in very slo n oven four or five hours. and sery