The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-05-01
EAT POTATOES EVERY DAY
FOR THE PILATES SAKE

edcn Gay! now are Uney prepared
How many new ways have they been
served to you in the last year? Do
you appreciate their value as a food
and as a remedy? Do you like them
well enough to want them cooked in
better and more tasty ways?
In one chapter of 1.-THE Potato" by
Grubb and Guilford, the cooking is
treated in an interesting and practi-
cal way by experts. Mrs. E. H.
Grub says, ct is unusual for the
purchaser to be fastidious in regard
to flavor and quality, and yet these
are elements worthy of more atten-
ton than color, size or form. Very
large. potatoes have a large watery
core. They are apt to be coarse
grained and lacking in flavor"
Potatoes are often cooked in a care
less, shiftless way, and lose much of
their food value. Awkward pairing
wastes much of the best part. Mrs.
Grub also says,"1t is evident from all
tests that if it is desired to cook pota-
toes with as little loss of flavor and
food material as possible, they must
be cooked with the skins on" Of
course, this is probably impracticable
in most cases, but if you want the
flavor, that is the way to keep it.
Again Mrs. Grubb says, when po-
tatoes are pared and soaked many
hours in water and then boiled, the
loss has been found to be as high as
Z per cent. of the food value"
When you boil potatoes, use a per-
forated pan in the bottom of the ket-
tie and use only enough water to boil
them. Don't cover the potatoes with
boiling water, as they are likely to
burst and the food be wasted in the
water. If boiled with their Jackets"
on, take each in a towel latter they
are well done) and squeeze enough
to break the skin-this lets the moist
ure out, and leaves the potato fine and
mealy.
When you bake, place in moderate
oven thirty minutes or more, then in
crease to quick heat to finish. Here
also, break the skin, which must not
be baked until a thick crust is form
ed, for in that way you lose much
of the flavor and nutrition.
For mashed potatoes, boil or steam
with skins IN until thoroughly done.
Peel and mash with a wire beater in
a hot kettle until light and creamy
then. add hot milk, butter and cream
to your taste.
Special Baked Potatoes
Bake as for ordinary baked pota-
toes. When cooled sufficiently to be
handled without burning the hands,
cut skin from one side, scoop out con-
tents into a hot kettle, mash and beat
very thoroughly, seasoning carefully
as for mashed potatoes. Fill shells,
place a small piece of butter in top of
each, and brown in quick oven. Graf
ed cheese over the tops while baking
is a welcome addition for many tastes.
Potato Soup.
Boil, steam, or bake potatoes until
thoroughly done, then peel and mash
very finely, adding while MASKING a
spoonful of flour for each good-siZed
potato.
Season with salt, pepper, minced
celery, chives or grated onion as liked.
Add milk to make desired consistency.
This is one of the most highly nu-
tritious soups.
Pommes de Terre aux oeufs.
From the recipe of a famous French
chef: Put a good sized lump of butter
into the pan, as soon as it is hot, and
brown some onions in it. Cut some
cold potatoes, which have been boiled
in their skins and afterward peeled,
into slices. Throw these into the pan,
spread over them the w~ell-whipped
yellow of two eggs. Salt, pepper and
serve. when the potatoes have taken
a nice brown color on each side.
Potatoes Hangraise.
Slices of cold boiled potatoes and
onions fried together, then baked in
the oven with a little grated cheese
thrown over it and garnished with
finely chopped parsley.
Potatoes a la Mares.
Potatoes cut in rounds, boiled until
barely done in sailed water, drained
and put in cream which has been re-
duced to a state OF condensed rich
ness by evaporation in a steam YES
sci. The reduction of the cream to
one-half its volume is the special and
essential feature of this recipe.
Potatoes Anna.
Speciality of D~elmonico's, New
York: Cut very thin slices from ac-
ross the largest potatoes, lay the
slices in fiat layers on a small plate;
spread fresh butter freely over the
potatoes, then add another layer, and
so on until the potatoes are about
four inches high. Bake until the po-
tatoes are tender (about one-half
hour) in a-quick oven.
Potato Croquettes.
Dry boiled or steamed potatoes
with butter, salt and egg yolk, all
mashed together, rolled into cone
shape, Dreaded, or rolled in cracker
dust, and fry in hot lard.
Potatoes Duchesse.
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