The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1915-04-08
Potato Variety.

Potatoes. Au Gratin-Peel. wash
and drain the potatoes; then cut them
In slices as thin as possible. Butter
q baking dish and fill 1t with
layers OF the sliced potatoes alternat-
I'D with dabs of butter and a light
layer of grated cheese-pineapple or
Edam ts good for the purpose. Sea
son each layer with salt and pepper
as IL Is arranged, then fill up the dish
with creamy milk and pure crea and
bakeSuntH done. Papr1ka gives a de-
sNctous taste to this dish, and the rosy
look It lends is not Objectionable.
Maitre D'Hotel Potatoes-Boil the
number of potatoes needed, then peel
Sthernsand cut them in slices while hot.
Put them in a saucepan with an ounce
OF butter and a slack tablespoonful
OF chopped parsley; add salt, pepper.
g tiny pinch of nutmeg and the juice
of half q lemon at same time. Warm
an together, tossing well, then put in
half q cUptul of cream, allowing this
TO heat well. Then serve at once.
Lyonnaise Potatoes-Cut a white
sonion-n thin slices and fry a delicate
brown; then put the slices OF freshly
boiled potatoes 1 the same pan, ad-
ding more butter and salt and pepper.
Cook until well Drowned, tossing tre-
squently.y and serve very hot with a
1A0Rk0N R0A SASS VII wy
Stuffed Potatoes-Wash and dry
good-sized potatoes and bake them.
Then cut them in halves, scoop out
the insfde5carefully so as not to break
the skins and mis- these with sausage
meat highly seasoned, a little cream
and butter. Stuff the shells with the
filling, Letting this bulge a good deal
at the top, lay them in a buttered pan
to keep the skins from sticking, and
nIFAMRAGa halo Lr1Tn ~ 1YrNS1 nIaaI,F
Drowned. Serve piping hot.
Potato tStraws-Wash, drain and
cut the potatoes into straw-like pieces
With one tof the knives supplied for
the purpose. Let them SOAK in cold
sailed water for ten minutes. Drain
carefully wiping the straws after
WARD as dry as possible with a dry
towel. Have q deep vessel with boil
ling oilson the stove-olive or cotton
seed--drop the potatoes in and let
them cook for about eight minutes or
until ,delicately Drowned. Take them
out with q SKINNER, put them on a
sheet of porous white paper, sprinkle
Iightly-with salt and serve at once.
Red-toned, suede, braided, makes a
particularly chic odd collar to a khaki
beige suit a covert coating, repp
serge or garbardine.
Bits of Satin I'M silk Put to Pretty
Uses.
Al young girl asks the question how
she al use a yard of tulle in a light
shade of violet. At once l think OF
nIJight blue satin dance frock l saw
the other evening, yelled with blue
chiffon which was caught up here and
there with bowknots Of coiled violet
tuI1e. It was really too lovely for
anything and the color combination
was just right.
This same girl asks how she can
use e small piece of plaid silk, and a
quaint taffeta dress comes to view
soft tan in color-with a little old
Fashioned at collar of cream batiste,
edged with a tiny ruching Of plaid
silk. Then there was a blouse l saw
recently, a smart dark blue blouse
made of Georgette crepe, which had
for Its trimming touch down the front
two bands of plaid silk.
AEbtt OF. gay plaid would make a
soft belt to yea with a simple linen
dress OF white, gray. or tan. Cover
the buckle with the silk, too.