The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-01-19
GOOD THINGS WITH POTATOES

II is not the most expensive nor the
greatest variety OF food that makes our
tables enviablc; IT is the food, TO the
cooking OF which the most attention Is
paid 4 certain cookery book gives
three hundred ways of cooking pota-
toes; yet plenty of ignorant cooks and
unframed housewives think usually OF
only four ways of cooking this staple
veg aoio-boiling. frying, MASKING
ana baking-four good ways. to be
sure; but much that is good becomes
monotonous.
IT behooves the potato cook first to
understand the four usual methods OF
| course Baked potatoes should be
thoroughly scrubbed before they are
! cooked They should be ms oven and
smooth as possible. When they are
half done they should be pricked with
n fork to allow the moisture inside to
escape. go that they Will be- mealy
They should be thoroughly cooked
Boiled potatoes should be cooked I'm
boiling, not only hot. water. When
they arc done pour of tho water and
let them stand in the open door of tho
oven Tor few moments to become
meaiy. Spread n pieces OF chccsecloth
over the saucepan In which they stand
Mashed potatoes should be thorough
~ ~ nolied' and then mashed smooth
Ihey may be put through ricer
Then hot milk, melted butter and pep-
per and salt should be added. little
milk at time. Tl<y should then be
beaten TO cream!ncss In the TOP OF n
double boiler with n large dover egg
Deater They should be served hot
Fried potatoes should be fried In fat
mat Is very hot to begin with, thus
crust is formed. The heat may then
be reduced slightly SO that the poto-
toes do not burn.
Potato omelet Is delicious luncheon
dish. For IT, cut cold boiled potatoes
INTO quarterback squares. Cover them
with White sauce; put the mixture int
frying pan In which q tablespoonful
OF butter is bubbling. Cook II like an
omelet. Sprinkle 1t with pepper and
sauco before folding
Potatoes with cheese can be prepared
! In several ways. One way is to slice
or dice cold boiled potatoes; spread
| them in n buttered baking dish: cover
them lightly with white sauce and
sprinkle them with grated cheese and
buttered bread crumbs. Then brown
them in the oven.
! Chopped baked potatoes cooked in
| this way are delicious. Boil them with
the Jackets on until they are tender,
! but not mealy, and when they ARE
cool, peel them. Chop them rather fine
! and put them in Il buttered baking
dish Cover them generously with
small bits of butter and pour over
/ them enough milk just to show at the
top. Season the milk before pouring
! it with pepper and salt. Now comes
the important part OF this dish. Bako
1t slowly for at least an hour, and bet
ter for an hour and a half. Add more
/ milk IL necessary. When 1t is done
1 tho potatoes should be moist. firm and
ready to melt in the mouth.
| For potato pudding, mash six large
potatoes and add to them salt, pepper
and well-bentep egg. Line the bot
tom and sides of n baking-dish with an
inch thick layer Of the potato and add
u cupful of cold, cooked meat, minced
and seasoned with buttor. pepper and
salt. Put on Il covering of mashed po-
tato, and bake thirty minutes.
For cscalloped potatoes, mix three
cupfuls OF diced. cold, hoiled potatoes
with two cupfuls Of cream sauce. Sea-
son with salt and pepper dnd bake in
II shallow dish. covered with crumbs
'and dots OF butter. for half IN hour.