West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-11-04
VlRIO0s WAYS lNWHICH
POTATO NAV BE PREPARED
More than Dozen Well Tested Re
cipes are Given for Serving this
Wholesome Vegetable - Have
Been Prepared by Experts and
Should Be Followed Carefully

>&@ - Oho"N4 N~aANAbi1
The following recipes for potatoes,
prepared by the Office OF Home Econ
omics for club work by the depart
ment. show a few OF the many uses of
the wholesome potato:
Potato Soup
) potatoes of medium size.
4 cups skim milk.
! small onion.
tablespoons butter.
2 tablespoons -four.
u teaspoons salt.
u teaspoon celery salt, or
tablespoons celery. cut in small
pieces.
Is teaspoon chopped parsley.
Little cayenne pepper or paprika.
Boil the potatoes and when soft rub
them through a sieve. Slice the onion
and scald this and the celery with the
milk. Take out the onion and add the
milk slowly to the potatoes. Melt two
tablespoons butter, into which mix
the dry ingredients, and stir into the
boiling soup. Boil one minute; strain
add the remainder of the butter, and
sprinkle with the parsley when ready
to serve. The parsley improves the
looks and adds little to the favor,
but may be omitted IL this is more
convenient.
Boiled Potatoes
Select potatoes OF uniform size
Wash. pare. and drop at once into
cold water to prevent them becoming
disclored. Cook in boiling salted wat
er until soft, but not until broken.
For six medium sized potatoes allow
one tablespoon salt and boiling water
enough 10 cover, When the potatoes
are done, drain of the water, place
the uncovered kettle on the back of
the stove. and let them steam until
serving time.
Jackets on. they should be washed and
jackets on, they should be kashed and
narrow band of skin cut from the
coAter. This tends to let the steam
escape more rapidly and renders the
potato more mealy and palatable. It
also makes it easier to remove the
skin. Potatoes boiled In this way are
palatable for several hours IL kept hot
on the back of the stove.
Baked Potatoes
Select smooth, medium sized pota-
toes, Wash, using a vegetable brush
Bake In a hot oven for about As minu-
ties, OF until soft. Remove from the
oven. break the skin slightly to let
the steam escape, and serve at once
When potatoes are baked properly
they are commonly said to be espec-
tally wholesome. However, they are
better cooked in boiling water than
baked In o slow oven,
Stuffed Potatoes
A nice way to vary baked potatoes
is to cut a slice from the top OF each
and scrape out the inside. Mash,
season with salt. pepper, chopped par
siey (if liked, and butter, and heat
In little hot milk; add two we'll
beaten whites of eggs Refill the skins,
sprinkle with grated cheese. and bake
in hot oven about six minutes.
Mashed Potatoes
Force FIVE hot boiled potatoes
through potato ricer or a colander
coarse strainer) Add two tables
poons of butter, one teaspoon salt, a
little pepper, and one-third cup of hot
milk; beat with a fork until creamy.
Reheat, and serve in a hot vegetable
dish, This quantity Is sufficient for
family OF flour,
Riced Potatoes
Force hot boiled potatoes through
potato ricer or coarse strainer into
q hot dish in which they are to be
served. Mashed and rieed potatoes
may be Drowned by placing the dish In
the oven for a few minutes.
Scalloped Potatoes
Wash and prepare potatoes; let
them soak for a half hour; and cut i'm
one-fourth inch slices Butter a bak-
Ing dish, put I'm layer of the sliced
potatoes, sprinkle with salt and pep
per, dredge with flour, and dot over
with one-half tablespoon OF butter.
"a little grated cheese may be
sprinkled over each layer IL desired }
Repeat until the baking dish is nea ly
illed, then cover with hot milk Bake
Ia hours In a moderate oven, or place
on the back Of the stove and cook
slowly.
Saratoga Chips
Wash and prepare the potatoes. Cut
In thin slices (using vegetable slicer
preferably and drop at once into
cold water. Let soak two hours,
changing water two or three times;
drain, drop into boiling water, and
bell one or two minutes. Dip out
WITH skinner and plunge into cold
water again. Take from the water.
dry between towels, and fry in deep
tat until light brown, Drain on brown
paper and sprinkle with salt. Plung-
ing the potatoes into hot water to
swell and boiling them for a minute or
two causes the starch particles to
swell and become set They will,
therefore, absorb very little fat, and
are more crisp and palatable than
when dropped at once into deep fat.
Creamed Potatoes
There are several different ways in
u