Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1913-03-20

them.
SIXTEEN. WAYS TO COOK POTA-
TOES.
Drowned Potatoes.
Peel, cut in two lengthwise and
place in the dripping pan with the
roast.
Creamed Potatoes.
Slice or chop coarsely cold boiled
potatoes. Heat them in a little fat
and when hot add Y cupful of milk.
When this boils stir in a teaspoonful
of flour wet with cold milk or water.
Season with pepper and salt.
LyOnnaise Potatoes.
Brown a sliced onion in little
fat and mix it thoroughly with cold
mashed potatoes. Add a little salt
and pepper and mold into flat cakes
and frying little fat until brown.
ScallOped Potatoes.
Peel and slice the required amount
OF potatoes and lay them in layers
in basin, dusting each layer with
pepper and dotting it with bits of
butter. Cover top with cracker
crumbs and pour in sufficient milk
to cover. Bake one hour and salt it
as served as the salt will curdle the
milk if put in at first.
Potato Stew, Southern Style.
Put one large tablespoonful each
of lard and butter in spider or iron
kettle and when hot stir in one large
tablespoonful of flour When smooth
add one medium sized onion cut fine
and cook till brown. Then stir in
one quart OF diced potatoes and add
enough boiling water to cover them.
When the potatoes are done the wa
ter should be absorbed. This dish
has a distinct taste of chicken.
Quick Potato Soup.
Beat cold mashed potato into boil
ing water; add any cold gravy you
may have and enough beef extract
to color it slightly; add butter, salt
and pepper to taste. This is a good
way to use cold mashed potato and
makes light and nourishing supper
dish.
Goldfish Cakes.
Freshen goldfish as for gray, add
it to three times the quantity of cold
mashed potato and beat in an egg.
Mold into flat cakes, bread and fry
in little fat. These cakes are
good without the fish.
Potato Souffle.
Add cup of milk and a beaten
egg to one pint OF cold mashed po-
tato, season with salt, pepper and
little butter and bake till light
brown.
Diced Potatoes.
Peel and slice in cold water, drain
in cullender and place in a frying
pan in two tablespoonfuls of hot fat
Keep closely covered for ten min
utes, only removing to stir with a
knife from the bottom to prevent
burning. Cook another ten minutes
stirring frequently until done anC
light brown.
Fried Whole Potatoes.
Peel small potatoes and boil in
salted water. Remove while the!
are yet whole but tender. Roll in
beaten egg and bread or cracker
crumbs and fry till light brown
This is a good way to cook new po
tatoes or very old ones.
Mashed Potatoes.
Pare and boil till done, drain ant
mash until perfectly smooth; ado
milk or cream and butter and bea
with large spoon until they ar,
light.
7 To Warm Over Mashed Potato.
Add little cream or milk, plac,
III DuItefen PIC pan, BmOOtnln
top with a knife, and brown In tn
oven. Or, add a little milk o
e cream when fresh. press evenly Il
b basin, set away and In the morn
G ing slice and fry.
Baked Potatoes for InyaIids.
It Bake in the ordinary way. Whe
/ done. remove the inside. mash an
o place In a pie pan with very Ilttl
II butter and return 10 the oven mt
l. brown.
t Stuffed Potatoes.
IS While the plain baked potato
o good enough for anyone. n on
A. wishes a little change she may r,