Norwich bulletin., 1914-02-28
MANY WAYS TO COOK POTATOES.

Dear Editor and Members of the So- cial Corner Family: As I have the time, thought would add my mite to The Corner. We are having an awful lot of snow. I began to think it was never going to stop I don't think maple leaves will start much this weather.
 Crimson Rambler: I think it is you instead of Rural Delivery who is stuck in the snowbank. Never mind; snow banks will be . thing of the past soon, then 1 will take you in my auto.
 Rural Delivery: Please pardon me for thinking you a rural carrier be- cause I thought perhaps you were by tho name Was much pleased to see your name again after such an ab- sence.
 Snowfall: Are you melting yet? I think perhaps you will soon.
 Black Pansy. Etta Barber and Clara and Ella of Canterbury: Where are you? Please give us a call
 Potato Biseuits-Two good sized po- tatoes. three cups -four, three teaspoons baking powder, one-half teaspoon of salt one-quarter cup of butter or lard. one egg, one cup of milk; boil and from Jumps: sift the flour, salt and baking powder; add the potatoes and rub in the butter or lard; mix to a light dough with the egg and milk: roll out a little thinner than ordinary biscuit and bake in 8 hot oven; serve as soon as done.
 Potato Salad-Cut cold boiled pots- toes that are dry into dice shapes season with salt, pepper and vinegar; if vinegar is too sour. add little wa ter; add onion cut up very fine. also celery if you like; then cut up very fat bacon, say three slices, cut into dice shape, fry out nice and brown; turn fnSS iJ1fn the 2hnIre This IR nice fn serve with pea soup.
 Potato Salad No 2-Stx large pota- toes sliced. a large onion chopped with little parsley, two tablespoons of salad oil one tablespoon of melted but ter, three tablespoons of vinegar, salt and pepper; arrange in bed of lettuce leaves.
 Potato ScaIIop-Peel and slice six large potatoes and six large onions; cut up into dice and fry two slices of fat pork; add onions and potatoes; season to taste; cover with cold water and cook until soft. This is a very tasty dish and quick to prepare; fine for lunch or supper with cold meat.
 Saratoga Potatoes-Shave thin, soak in ice water 30 minutes. fry in boiling fat to a light brown, drain and salt, serve hot in folded napkin.
 Potato Rosss-To make potato roses select round instead of long potatoes, peel carefully. removing every suspi- cion of the skin; then with a sharp. flexible knife cut round and round ss if pairing an apple, taking care not to break the cuttings until the potatoes are used up; fry ill a kettle of deep fat. sprinkle salt over them and drain. If preferred the potato roses can be made of creamy mashed potatoes put through a pastry tube.
 RNG1Sa.~ potatoes into dice, put little milk on the stove. when boiling add a little flour rubbed smooth with cold milk; add potatoes and butter. salt and dash of pepper and boil until thickened. Novelty Potatoes-Chop very fine one quart of cold boiled potatoes; put them Into a saucepan with one cup of cream, two tablespoons of butter, salt and pepper, set on fire. stir until hot, then put into baking dish, cover *with bread or cracker crumbs and bake brown in a quick oven,
 Perfection Mashed Petatoes-Te pre- pare them just as they should be, light. creamy, snowy white and ready to melt in your mouth. allow to each pint of boiled potatoes one tahiesp poen of but ter. half a teaspoon of salt, a quarter of a teaspoon of pepper and het milk CT cream to meisten; mash in the ket- tia in wkich they were boiled and beat Wlln a r6fR ul1tll llSAt and creamy. 1T net quite ready to serve. set the ket- tie in a pan Of hot water and leave eh the back of range until time te serve, Turn eut lightly eR hot dish but ] never smooth it ever, fer that makes the petate sesg5 and compact. Potato eresuetsee-Fwe cups het piced potatoes, two tablespoons butter, one=half teaspoon salt, eRe-eighth tea spoon pepper, ene-auaFter teaspoon ef eslsFH-salt a-feF szasiHs aaysans, aeN