Norwich bulletin., 1915-09-25
WAYS OF SERVING POTATOES.

DGar Editor and Social Corner Sis
tera:--As ] wns fixing this dish Of
scaloped ,potatoes for tea, wondered
. some of you'll would rot Ike TO Try
vle. dinerent ways the "murfey7 can
Re. served
seailopsd Potaaees-Wash ana pare
potatoes as for boiling. then cut into /,
Nery me pieces. or slices. Have ready
some liner bread or cracker crumbs.
SAT-. pepper and butter. In bottom Of
a .Hell-o1ttered dish put a layer Of
crumbs. then layer fpotafoes. sprsn-
kle with salt. pepper and butter
lsonDo Ike a BIT OF -onionl proceed in
this manner Until the dish In nearly
Eiled. making last LAYER OF crumbs
our over AL sufficient milk TO cover.
Serve bot from dish IN which they
German Potato Pan cska-Grats
SIX large potatoes. add one TEASPOON
salt ard -four. enough 70 bind mix
TURF Fry Ike other cakes and serve
Potato PuHs-Add 10 two cups Of
Yer. TWO wei beaten eggs. one-half cup
mix. salt and pepper, 20 taste. Pile
IN oeep buttercdr baking dish and
Rake twenty minutes in a hot oven
ciubman's Potatoss-wash. pofa-
tees and boil IN skins until soft:
hours. Peel and cut IN cubes. sprin-
kie with salt. red pepper. Put IN cas-
eerrole. with one tablespoon of but
ter, 10 each cup OF potato cubes. add
thin cream 70 cover and cook slowly
forty-nve minutes ~ 1900
Dreamed Potatoes with Chess
| ct cold potatoes into dice: butter q
talSing dish: put a layer OF potatoes.
l then one Of grated cheese. and cover
With q Few spoons Of white sauee:
kconsinue IN this rnRnn@f until rne~in-
eredients have been used: then cover
In moderate oven for thirty min
utes- Serve very hot
Pittsburgh Potntoss-Pare and cut
tntS small cubes eenough potatoes 10
make a. quart add one small onion,
cut very nne and cook. in salted
water until potatoes BEGIN to get ten
der. add one-ha1f ! can OF sweet
Spanish Peppers cut into small pieces
[Lone, whole sweetEae1 Pepper npay-
frat removing the seed and Whit
a aere Sook I'VE minutes k7U<fr.
Sauce two tablespoonS alur, two
fa6lespoons Of buker. one teaspoon
/ salt. .one-haHe teaspoon bepper. one
lint OF milk : Blend four, butter. salt
and pepper. srnoothly. men add milk
Cook until Il bubbles. -tSen pour over
potatoes and bake slntni a golden
brown 80. ~. .vf,rssx -. - =
Baked Potatoesre1f HaH sheIl-Se.
Let even sized potafoeA As soon as
they are well done reEnSye from oven
and cut into halves ienEthwise: scoop
ont the inside 81 shell. mix with but
ter. cream sant pepper and the whites
OF two eggs beaten 70 a stiff froth.
II Whip the pntata- -until--xhife- and
auny. Then refill the skins raking
them with q fork until they appear
rough. return tOaOvene and brown on
top then serve very hot.
n Potato Ribhons-Pare and lay n
tee water for. an hour. choose the
largest and soundest potatoes you car
ket for this dish. At the end OF ar
hour pare with a small knife, round
and round in one continuous curling
"trip Handle with care and fry 4
lew at time for fear OF entangle-
rnent In hot Tat. Arrange neatly on 4
bot nat dish. We are very fond Of
I tfese-t rsfs = - - g.
ers~ned Potasexs-Bo3ls and pee
some large ripe p4Atoes and three
quarters OF an. hour before a piece OF
Iosst beef OF pork is removed from
] IRE. skim. the fat from gravy: puf
] potatoes in dripping-pan. having
, dredged thdough well with -four
J haste them 10 prevent scorching with
: TIE gravy and when nice and brown
! drain on q sieve lay them about th'
; roast.on a platter
! Thinking these recipes viii all prov,
true. as well as help spme sister on
. with her meals. am az sever
} SWEET LAVENDER.