The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-01-10
POTATO COOKERY.

Jackets whether they he boiled
or steamed SIS, they assert, II cooked
otherwise they lose many of their most
valuable properties.
As long as a cook is able 10 boil
a potato. and that only too often some
what indfferenly, she is usually con-
tent to res, on her laurels, save that she
will sometimes vary her performance
by sending the potato to the table fried
or baked The following recipes are
offered as an aid to the housewife who
is anxious to change her methods from
time to time
Pommes DuChesse-Put into a large
basin two ounces Of baked and Drowned
bread crumbs, two ounces of grated
cheese, four ounces Of well mashed
potatoes a fun tablespoonful of minced
parsley and tablespoonful OF pepper.
Peel and slice an onion (four ounces)
and blanch il, letting 1t boil for about
one minute, then drain. mirce finely
and stir into the rest OF the ingre-
dents. When these are all well mixed
stir I'm two tablespoonfu!s of milk the
stiffly whsked whites of four eggs and
mix well together. then cover the basin
and let Il all stand for four or five
hours. When required for use shape
into balls outlets, pear shapes, &C., as
you please. brush over with egg and
dip in bread crumbs or broken up YER
micelh, and fry in plenty Of hot fat;
drain well and serve with fried parsley.
Pommes de Terre au l.ait-Cut into
slices as many potatoes as you
will require, using the waXy
kind for choice. Put into a stew
pan two ounces OF butter and one ounce
Of -four. stir gently together til thor
oughly blended, taking care not to let
II 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 mus be well
covered by the liquid; add n little salt
and put on a well fitting lid, being care
full to see the pan is closely covered,
and let IL all simmer gently for half
an hour Five minutes before serving
sprinkle over IL "A teaspoontul OF tnely
minced parsley and serve in hot dlsh.
Potato DumplinGs Rub some cold
boiled. fioury potatoes through coarse
sieve asd for six potatoes use one quar-
ter po@d of finely grated stale bread
crumbs. mixing them lightly together
with a wooden spoon and seaSonng
them with salt and a CRATE of nMmeg
h at one ounce OF butter 10 cream
mix it with the yolls OF TWO raw eggs
and then work It gradually into the
potatoes and bread crumbs, stirring in
lightly and quickly at the last the whites
beaten to a stiff froth, taking care not
to make the mixture too moist. Have
ready "A stewpan nearly full OF boiling
sailed water. shape the mixture into
little balls, drop these as you shape
them into the boiling water. and let
them cook sharply for ten or fifteen
minutes. then drain well, dish neatly,
and send TO table very hot as an ac-
companim nj to roast or stewed meat.
Pommes Dietrich-Bake the potatoes,
cut off slice from the top Of each,
scoop out the pulp. and mix some of
this with rings OF cooked macaroni, cut
up mushrooms, a little grated cheese
and coralline pepper, moisten!ng II with
rich Bechamal sauce, and fill the potd-
toes with the mixture. Cover with the
rest az tne potatoes, lightly mashed and
seasoned with coralline pepper and
grated Parmesan che ese. and place in
til oven ill lightly cOlored, or pass a
red hot shovel over them.
Pommes la Creme Aigre-Slice
down some cold boiled potatoes and
/ fry in hot fat with salt, pepper and one
medium sized onion (for an average
dsh) finely minced. Just as they begin
I to color drain off some Of the fat and
/ pour in half a pint OF sour cream, dust
with minced parsley. and when thor
oughly hot serve with fried croutons
An excellent variation is to use gravy
instead of the cream, when they are
known as Pommss au jus
Baked Potatoes-Choose large pota-
toes as much of a size as possible, wash
them we'll in tepid water with soft
scrubbing brush. dry them thoroughly
and bake in n good but not too herce
oven. turning them occasionally while
/ they are baking, and a few minutes be-
fore they are quite cooked prick them
once or twice with a skewer to allow
the steam TO escape, and serve when
ready very hot in a napkin, sending
butter to table with them. If fairly
, large they will take from one and
three quarters TO two hours to bake
but they should be watched, for II left
in too long unpricked they will burst
and II pricked too soon they will dry
up and harden. II you wish to cook
them under the meat choose good fioury
potatoes. boil them, taking care &c
rather undertook them remove theil
skins, and about an hour before The
Joint is cooked place them under tho
meat in the dripping pan, having first
dredgad them with Hour, and let then
finish cooking Before serving drair
them well, and send to table very hot.
Pommes de Terre Barigoule-Take TIVE
quarts OF medium sized potatoes, wash
and peel them, and put them on in a pc
with three-quarters Of a pint each 90
stock and water and two tablespoonful
81 good oil. seasoning them with peppe
and salt, and adding an onion and |
bunch of herbs. Let them cook tn tn
liquor is reduced, then. when thorough.
cooked and the liquor Is all absorbed, lie
them fry for a minute in the oil III
nicely colored Now lift out and serv
with the oil poured over them dustinI
them with salt pepper and finely mince
/, parsley.
Potato Croquettes-Cooka and peel m
| potatoes, mash them and rub through
sieve. Mnce up finely the remains q
? any cold meat, using equal quantities o
meat and potato Cf chicken be used, 70
one-half quart Of potatoes allow 81
ounces of chicken and two ounces q
r. ham or tongue), add little butter
seasoning of salt, pepper, parsley, chive
a 1.