Barton County democrat., 1914-02-27
COOKING THE POTATO
MANY VARIATIONS IN SERVING
POPULAR VEGETABLE.
Occasional Changes VIII Be Wei
coined by the Family and Really
Mean No More Work In Their
Preparation for the Table.

It Is not the most expensive nor the
greatest variety q food that makes
our tables enviable; 1t is the food to
the cooking Of which the most atten-
ton is paid. A certain cookery book
gives 800 ways Of cooking potatoes;
yet plenty Of ignorant cooks and un-
trained housewives think usually Of
only four ways Of cooking this staple
vegetable boiling. trying, MASKING
and baking-four good ways, to be
sure, but much that is good becomes
monotonous.
1t behooves the potato cook first to
understand the four usual methods. Of
course. Baked potatoes should be thor
oughly scrubbed before they are
cooked. They should be as even and
smooth as possible. When they are
half done they Should be pricked with
fork to allow the moisture inside to
escape, 50 that they will be mealy.
They should be thoroughly cooked.
Boiled potatoes should be cooked In
boiling, not only hot, water. When
they are done pour on the water and
let them stand In the open door Of the
oven for a few moments to become
mealy. Spread a piece Of cheesecloth
over the saucepan in which they
stand. Mashed potatoes should be
thoroughly boiled, and then mashed
smooth They may be put through
ricer. Then hot milk, melted butter
and pepper and salt should be added,
s.little milk ct q time. They should
then be beaten to creaminess in the
top OF a double boiler with q large
dover egg beater. They should be
served hot Fried potatoes should be
fried In fat that is very hot to begin
with. Thus a crust is formed. The
beat may then be reduced slightly q
that the potatoes DO not burn.
Potato omelet is a delicious lunch
con dish. For It, cut cold boiled po
tatoes into quarter-inch squares
Cover them with white sauce. Put
the mixture into a frying pan in which
q tablespoonful Of butter b bubbling
Cook 1t like an omelet Sprinkle 4
with pepper and sauce before folding
Potatoes with cheese can be pre-
pared In several ways. One way is Il
slice or dice cold boiled potatoes
spread them In q buttered dish, cove
them lightly with white sauce an,
sprinkle then with grated cheese ant
bpttered bread crumbs. Then brow
them in the oven.
| Chopped baked potatoes cooked il
this way are delicious: Boil ther
with the jackets on until they are ter
der, but not mealy, and when they ar
cool peel them. Chop them rathe
fine and put them In a buttered bal
Ing dish. Cover them generously wit
small bits Of butter and pour owe
them. enough milk just to show at tn
top. Season the milk, before pourin
1t, with pepper and salt. Now come
the important part Of this dish. Bak
II slowly for at least IN hour, and be-
ter for an hour and half. Add NOR
milk If necessary. When It is don
the potatoes should be moist, fri
) and ready to melt in the mouth.
For potato pudding mash six larl
potatoes and add to them salt, peppe
and a we'll beaten egg. Line the bo
tom and sides Of a baking dish. wit
an iAeh-thick layer Of the potato an
add cup Of cold cooked meat, mince
/, and seasoned with butter, pepper an
i, salt Put on a covering Of mashe
potato and bake 30 minutes.