The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-30
Potato Stew
by JANr: EDDINGroS.

iiait the Righteousness of somc OF tho
"Id-i"sh'oned stews cooked in tic
heavy iron kettle, and just the same
proportion OF the excellence ~ tho
stew cooked ~ the covered casserol.
wah ana is due TO the fact that tho
ste" has hccu kent closely covered
while cooking The distilled water in
Vegetables is worth saving. but it ey-
apes in open kettles
Even tho grccncst "C Vegetables. ii,e
spinach. may hc Lost cooked covered.
but tho condition obligatory win tho
cover is little fire Too much fro brings
"ut d'saGrccabi" Qualities IN man.
f"o"7 II IL a lesson which few cooks
nave learned
sometimes we havo faucied that tho
iron Kettle we. tho responsible .lotn.ni
iu those delicious old fashioned stew-
" vas. 20 tho extent that II uuad. rur
slow cooking. and cooking I'm iron no,
days WAS slower because ire could
not &c, 80 near tho pot ~ in -as
cooking ,i'ncs.
" there is ono form OF cx,raya=ancc
TO-DAY NOR" general than another. II
10 tn, use OF too nucl gas In rocking
know how (" use =as" wrs tic
rcpi% OF coior,d ana tcnippr--y oc-
cupant OF certain Kitchen. AL son
has H. and th.v use all they wan, You
ought TO see how much thav use"
The thrift which might have pavcd
IN" old grandma from ,ryin. to earn :.
iiNin" When she was too dccrcpit -
"c Of much service was lacking. mot
nn!y ia her bat in the Younger 60,
Grafton. But il is quito customary for
those who rct TO 10 Kitchen work 10
use twice or three time the gas.tlicv
need to use
If tho gas only was wasted We would
sto" our bc"aiings. but too many
jcrenaids cannot bc written ON this
subject.
We owe a great deal to the nrelose
cooker for teachin; VS. again that tho
hcrm"ttcally scaled vessel with it's re-
tcHtion of heat. Is = splendid affair Tor
rookii" many articles. for Other things
are retained rs well. When Nc have but
- SINAI! amount 10 cOok we can cook IL
TO greater advantage over gas
ii;tine. turned 20 its lowest point in q
small. hcrmcticaliy sealed vessel than
IN the Arelcss cookcr-that is. II thint-
mat cooks quickly. making the heat
ing of stone Improbable.
Let US take potato stew. Probably no
ono ever had q good potato stew who
40 not thiulS IL ono Of the best potato
dtShc1, ana ono at tho most delicious
vegetables I:ut how 10 make Il per
feet Potato stew has been u secret II
is wholly secret OF cooking for FROM
new potatoes rightly cooked. with 80;
bit Of seasoning except salt. one can
get y delicious stc,y. .a:lb!c cold as
wei! rs hot. ana highs, catable win,
.'ren'h drcsSiu;: IS a salad. especially
with little chopped new onion 81
chivcS added.
This stew is easy eating: good for
fhns. Iyb - L.,
cause 1t is easy 10 digest When a iii
tie nuttcr is added. and then som.
grated cheese. il is Il ''complcte" food
having carbon ydratcs i'm the largest
proportion. protein ufrom chocs. most
iy). and fai. Also when these addi-
lions arc mn'ic ii may have a flavor and
saro.iness Of the par excellence order
Potato stew fYr Two.-Pecl four
medium sized po;;itocs and slice in ,hin
slices Put into - two quart aluminium
utcifSii With i cover which can he
clarirod On. Ma about u cup nud n
hair Of "atc:. II YOU cook il over :,
small buvncr turned to the loves,
point = cup VIII do; otherwise you will
need more. .tdd :, bit of salt put ii
over thc fire without the cover and
bring quickly to boil. Then cover and
turn down the burner so low that there
will he no boiling out Of the water.
rhe stew will be done in from nftccn
To twenty minutes. Crate some cheese
in the bottom of IL vegetable dish pu,
in 4 piece of butter. pour the stew over
ii, and then CRATE cheese over H.
II Is better to have the cheese all pre-.
pared and TO sprinkle it into the dish
and over the potato. The best cheese
is the Parmcsan, home grated DO not
buy the grated or. what some dealers
tell you is just as good--rlalncly: tho
Roman. which is exceedingly strong
and somewhat rancid.
The hard rinds OF American cheese or
any dried pieces Of cheese arc IN excel
lent substitute for Parmcsan when
grated. These should never he thrown
away What can he grated from them
makes an excellent addition TO scup.
adding food value. and to other vcge-
table dishes besides this one
This stew is excellent. too if served
new onions arc sliced up and cooked
with the potato. Instead OF using i,
80 I stew, hot milk may he added to il
for III. excellent potato soup, with In.
potato mashed or otherwise
There is as much difference i'm the
looks OF the slices Of potatoes cooked
to perfection and those not 10 cooked
rs there Is between tho taste of tbc
two and that is II great deal Tho wa.
ter needs to bo entirely cooked into
them.