The Republican journal., 1915-10-21
Potato Recipes.
Simple Directions for Preparing this Whole
come Veoetable in MANY Ways,

prepared ny tuG OlllCc VI AAOuC GCOiio-
mics for club work by the department,
show a few Of the many uses of the
wholesome potato:
Potato Soup.
3 potatoes, of medium size.
4 cups skim milk.
l small onion.
2 tablespoons flour.
1-2 teaspoons salt.
IA teaspoon celery salt, or
2 tablespoons celery, cut in small
pieces.
18 teaspoon chopped parsley.
Little cayenne pepper or paprlka.
Boil the potatoes and when soft rub
them through a sieve. Slice the onion
and scaId 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
a little to the flavor, but may be omitted
II this is more convenient.
Boiled Potatoes.
Select potatoes of uniform size Wash,
pare, and drop at once into cold water to
prevent them from becoming discolored.
Cook in boiling saIted water until soft,
but not until broken. For six medium
sized potatoes allow one tablespoon salt
and boiling water enough to cover. When
the potatoes are done, drain off the wa
ter, place the uncovered kettle on the
back of the stove, and let them steam
until serving time.
When potatoes are boiled with their
jackets on, they should be washed and a
narrow band of skin cut from the center
This tends to let the steam escape more
rapidly and renders the potato more
mealy and palatable. 1t also makes it
easier to remove the skin. Potatoes
boiled in this way are palatable for sew
eral hours if kept hot on the back of the
stove.
Baked Potatoes.
Select smooth, medium-sized potatoes.
Wash, using vegetable brush. Bake
in hot oven for about As minutes, or
until soft. Remove from the oven,
break the skin slightly to let the steam
escape, and serve at once. When pota-
toes are baked properly they are COM
monty said to be especially wholesome.
However. they are better cooked in
DOlllng. wafer lLdll Udheu III d SlOW OVGH.
Stuffed Potatoes.
A nice way to vary baked potatoes is
to cut slice from the top of each and
scrape out the inside. Mash, season
with salt, pepper, chopped parsley Gf
hked), and butter, and heat in little
hot MILK add two well-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 colander coarse
strainer). Add two tablespoons of but
ter, one teaspoon salt, little pepper,
and one-third cup of hot milk; beat with
fork until creamy. Reheat, and serve
in hot vegetable dish, This quantity
is sufficient for family of four.
Riced Potatoes.
Force hot boiled potatoes through a
potato ricer or coarse strainer into a
hot dish in which they are to be served.
Mashed and riced potatoes may be
Drowned by placing the dish in the oven
for few minutes.
Scalloped Potatoes.
Wash and pare potatoes; let them soak
inch slices. Butter baking dish, put in
layer of the sliced potatoes, sprinkle
with salt and pepper, dredge with flour,
and dot over with one-half tablespoon of
butter. "a little grated cheese may be
sprinkled over each layer if desired J
Repeat until the baking dish is nearly
filled, then cover with hot milk Bake
IA hours IN moderate oven, or place
on the back Of the stove and cook slow
ly.
Saratoga Chips.
Wash and pare the potatoes Cut in
thin slices (using vegetable slicer pre-
ferably) and drop at once into cold wa
ter. Let soak two hours, changing wa
ter two or three times; drain, drop into
boiling water, and boil one or two minu-
ties. Dip out with Skinner and plunge
into cold water again. Take from the
water, dry between towels, and fry in
deep fat until light brown. Drain on
brown paper and srinke with salt.
Plunging 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 palatabe than when dropped at once
into deep fat
Dreamed Potatoes.
There .sare several different ways in
which creamed potatoes may be prepar-
ed. % Freshly boiled or cold boiled
potatoes may be cut into small cubes
and served heated in cream sauce. (2)
Wash, pare, and cut potatoes into small
cubes. Put into frying pan with few
slices of onion cut up very fine, and par
boil 10 minutes. Pour off water. Add
one tablespoon butter. seasoning of salt
and pepper, and milk enough to cover.
Cook for Is or 20 minutes, or until the
potatoes are we'll done and the sauce
thick and creamy. 1t is necessary to
stir the potatoes frequently to prevent
sticking. The starch in the potatoes
thickens the sauce.
French Fried Potatoes.
Wash, pare, and cut into eighths
lengthwise. Soak in cold water one
hour; drain, and dry between towels.
Fry in deep fat, which must not be too
hot. Drain on brown paper and sprin-
kle with salt.
Shoestring Potatoes.
Potatoes cut in long, narrow strips
and prepared by the above recipe are
called Julienne or shoestring potatoes.