The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1914-03-27

MANY VARIATIONS IN SERVING
POPULAR VEGETABLE.
Occasional Changes Will BE Wei
eomed by the Family and Really
Mean No More Work In Their
Preparation for the Table.

1t IL not the most expensive nor tn
greatest variety OF food that make
our tables enviable; it is the food t,
the cooking Of which the most atten
ton Is paid. A certain cookery bool
gives 300 ways of cooking potatoes
yet plenty of ignorant cooks and I'm
trained housewives think usually o
only four ways of cooking this stapl'
vegetable boiling, frying, mashin'
and baking -four good ways, to b.
sure, but much that is good becomes
monotonous.
It behooves the potato cook first t.
understand the four usual methods, o
course. Baked potatoes should be thor
oughly scrubbed before they ar
cooked. They should be as even an,
smooth as possible. When they ar
half done they should be pricked will
q fork to allow the moisture inside t,
escape, so that they will be mealy
They should be thoroughly cooked
Boiled potatoes should be cooked II
boiling. not only hot, water. Whel
they are done pour OF the water AM
let them stand In the open door Of tn,
oven for few moments to becom
mealy. Spread piece of cheeseclot!
over the saucepan in which the.
stand. Mashed potatoes should b
thoroughly boiled. and then mashe,
smooth. They may be put through
rfcer. Then hot milk. melted butte
and pepper and salt should be added
little milk at time. They shoul.
then be beaten to creaminess in tn
top OF double boiler with a larg
dover egg beater. They should b
served hot Fried potatoes should b.
fried in fat that is very hot to begil
with. Thus a crust is formed. Tn
heat may then be reduced slightly 81
that the potatoes do not burn.
Potato omeiet is a delicious lunch
con dish. For it, cut cold boiled pc
tatoes into quarterback squares
Cover them with white sauce. Pu
the mixture into frying pan in which
tablespoonful of butter is bubbline
Cook it like an omelet Sprinkle
with pepper and sauce before folding
Potatoes with Cheese can be pre-
pared in several ways. One way is t,
slice or dice cold boiled potatoes
spread them in buttered dish, cove
them lightly with white sauce an,
sprinkle them with grated cheese an,
buttered bread crumbs Then brown
them in the oven.
Chopped baked potatoes cooked il
this way are delicious: Boil then
with the Jackets on until they are ten
der, but not mealy. and when they ar
cool peel them. Chop them rattle
fine and put them in buttered bah
ing dish. Cover them generously witt
small bits Of butter and pour owe
them enough milk just to show at tn
top. Season the milk, before pourin,
it, with pepper and salt Now come
the important part of this dish Bak
It slowly for at least an hour. and bel
ter for an hour and half Add NOR,
milk If necessary. When 1t is don
the potatoes should be moist, fir
and ready to melt in the mouth.
For potato pudding mash six Iarg
potatoes and add to them salt. peppe
and well beaten egg. Line the bot
tom and sides Of a baking dish, wit
an tnch-thick layer Of the potato an,
add a cup OF cold cooked meat, mince,
and seasoned with butter. pepper an,
salt. Put on covering of mashed
potato and bake 80 minutes.