The citizen. [volume] (Berea, Ky.) 1899-1958, 1914-02-12
Verse for This Week.
JUST POTATOES
Prepared In Tempting Ways
Baked Potatoes.-Choose large p


tatoes as much Of a size as possible,
wash them we'll in tepid water with
a soft scrubbing brush, dry them
Aproughly, and bake in good but
~ too fierce oven, turning them oc-
casionally whilst they are baking,
and few minutes before they are
quite cooked prick them once or
twice with skcwcr to allow the
steam to escape, and serve when
ready very hot with butter. II fair
~ large, they will take from one
and thrce-quarters "a two hours TO
bake, but they should be watched,
for IL left in too long unpricked they
will burst, and If pricked too soon
they will dry up and harden. II you
wish 10 cook them under the meat
choose good floury potatoes, boil
them, taking care To rather under
cook them, remove their skins. and
about an hour before the joint is
cooked place them under the meat
IN the dripping pan, having first
dredgcd them with flour, and let
them finish cooking. Before serv-
ing drain them well, and send to Ia
ble very hot.
Potato Croquettes.-Cook and peel
the potatoes, mash them, and rub
through sieve. Mince up finely
the remains OF any cold meat, us
ing equal quantities Of meat and po-
tato az chicken be used, for one
half pound of potato allow six ounc-
es Of chicken and two ounces OF
ham or tongue. add little butter,
a seasoning Of salt. pepper, parsley,
chives. chopped shallot and the
yolks Of two eggs. Mix them well
together, then form the mixture in
to balls. dip in white Of egg, and
then in -four, and fry in hot fat till
nicely colored. Drain well, and
serve garnished with parsley.
Potatoes flashed in Cream.-Cut
into slices as many potatoes as you
viii require, using the waxy kind
for choice. Put into a stewpan two
ounces Of butter and one ounce Of
flour; stir gently together till thor
oughly blended. taking care not to
let il color, then add gradually one
pint OF cold milk, stirring all the
time. Directly this sauce comes to
the boil put in the potatoes, which
must be well covered by the liquid;
add a little salt, and put on n we'll
fitting lid, being careful to see the
pan is closely covered, and let II all
simmer gently for half an hour. Five
minutes before serving sprinkle ov-
er IL teaspoonful Of finely minced
parsley, and serve in hot dish.
Dreamed Potatoes.-Slice down
some cold boiled potatoes, and fry
in hot fat with salt, pepper and one
medium-sized onion (for an aver
~ dish finely minced. Just as
49, begin TO color drain of some OF
the fat and pour in half pint OF
sour cream, dust with minced par
sley, and when thoroughly hot serve
with fried croutons. An excellent
variation is to use gravy instead OF
the cream.
Stuffed Potatoes.-(D Peel, wash
and dry six medum-sized potatoes,
season them with a teaspoonful OF
salt, and a salt spoonful OF pepper,
place them on a baking tin with six
slices OF fat bacon. laying a slice ON
each potato. then bake in the oven
for thirty-nve minutes, turning
them constantly. When cooked, lift
'hcn, out, cut slice off each end,
and with round cutter scoop out the
inside, and Ill up the space with
sausage meat. Put back the slices
in post on, place them back in the
baking dish, dot tiny pieces OF but
ter over the top. and return TO the
oven for twenty minutes longer;
then serve very hot garnished with
parsley.
Philadelphia Inquirer.