Belding banner. (Belding, Mich.) 1889-1918, 1916-03-29

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baking dish Is nearly filled, then cover
with hot milk. Bake one and three
quarter hours in moderate oven, or
place on the back of the stove and
cook slowly.
Saratoga Chips-Wash and pare 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 boil one or two minutes. Dip out
with SKINNER and plunge into cold
water again. Fake from the water,
dry between towels, and fry in deep
fat until light brown. Drain on
brown paper and sprinkle with salt.
Plunging the potaeoes into hot water
to swell and boiling them for a min
ute or two causes the starch particles
to swell and become set. They will,
therefore, absorb very little fat, and
are more crisp and palatable then
when dropped at once into deep fat.
Creamed Potatoes-There are sew
eral different ways in which creamed
potatoes may be prepared. ~
Freshly boiled or cold 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 a
few slices Of onion cut up very fine,
and parboil 10 minutes. Pour off
water. Add one tablespoon butter,
seasoning of salt and pepper, and
milk enough to cover. Cook Is or 20
minutes, or until the potatoes are well
done and the sauce thick and creamy.
1t is necessary to stir the potatoes
frequently to prevent sticking The
starch in the potatoes thiekens 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 sprinkle with salt
Shoestring Potatoes-Potatoes cut
in long, narrow strips and prepared
by the above recipe are called Julien
ne or shoestring potatoes.
| Planned Potatoes-Cut cold boiled
potatoes into quarter-inch slices I;
dredge lightly with flour and fry in
pan with little butter. When light
brown, heap on side of pan; let stand
a few minutes, then loosen with a
knife and turn out on platter in
much the same way that an omelet is
taken out Sprinkle with salt and
serve at once.
flashed Brown Potatoes-Cut cold
boiled potatoes into small pieces 1.-TWO
| cupfuls). season with salt and pep
per, cook three minutes in one-third
cup bacon drtppings, stirring con-
| stantly. Let stand a few seconds TO
brown underneath; fold like an omelet,
| and serve on a hot platter.
Pan Fried or Sauteed Potatoes
Slice cold boiled potatoes into half
inch cubes and season with salt and
pepper, and brown on both sides in
we'll creased frying pan.
Potato Salad-Cut cold boiled pota-
toes into half-inch cubes and season
with salt and pepper, or few drops
Of onion juice if desired. Heap in a
mound in salad dish, garnish around
edge with circle Of lettuce and hard
boiled eggs, and pour over all French
dressing made as follows:
One-half teaspoon salt, one-eighth
teaspoon cayenne; two tablespoons
vinegar. four tablespoons olive oil, lit
tie onion juice.
Mix the ingredients in the order
named, and stir until well-mixed. For
variety. add to two cupfuls of potato
one-half cupful of cold beet dice
(cooked) and two tablespoons chop
ped parsley or cheese; carrots and a
little chopped celery leaf may be us
ed if preferred.
Many cooked or canned leftover
vegetables may be attractively used
for salads. Dice of turnips and car
rots cut in fancy shapes are often used
in potato salad. Leftover beans, peas,
etc, may be used to fill tomato cups
and served with a French or mayon-
naise dressing.