The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-03-04
Varying the
Potatoes for Dinner

Potatoes are better liked If cooked
each day in a different manner. and
to do this is really not difficult.
For serving with chicken. the fol-
lowing recipe gives a dainty dish
Season the freshly-boiled white po-
tatoes and mash them; then press
through the potato ricer into the serV-
ing dish: place In quick oven ana
bake to q light brown.
The ordinary baked potato may be
varied by serving on the half shell
When the potatoes are baked to
turn. slice off the top. Take out all
the insides, mash and mix the fol-
lowing ingredients (the proportions
are for six potatoes) Two table
spoons of butter, three tablespoons
of hot milk the whites of two eggs.
beaten. Beat the mixture with a
spoon, adding the eggs last. when
all the ingredients are thoroughly
mixed with the potato, return the mix
ture to the skins and put into an eX-
ceedingly hot oven for seven minutes
further baking
When there are cold sweet potatoes
on hand they may be utilized as fol-
lows: Cut in lengthwise slices. place
these in a baking dish and add little
ia DS OF DutIef 10 edCH SllCcs Spl
them with a little salt and some sugar.
Add layers in this way until the dish
is filled. then bake in a good oven
for about quarters of an hour,
meanwhile basting with butter.
Another way that cold sweet pota-
toes NAV be used is still simpler.
Slice them lengthwise and place the
slices on a broiler. Dot each slice
with butter, and sprinkle with pepper
salt ana small amount of granulat-
ed suEar--just a trifle of the sugar
Garnish with parsley and serve on
platter.
Sweet potatoes cooked in bacon are
much richer, If a heartier dish is re-
nuired Select potatoes OF medium
size; peel and cook them in boiling
water until they are tender. Then
place them in shallow pan. adding
a tablespoon of butter, two tablespoon
fuls of sugar. and three-quarters Of
cup Of water. Then bake for
twenty minutes After this wrap
slice of bacon around each potato, re-
place them in the oven and bake for
ten or fifteen minutes longer.
Sweet potato pie is a very old recipe.
but little known to many. Press cook
ed sweet potatoes through sieve
while they are still hot, until one has
a cup and a half To this quantity
add three tablespoons Of butter, one
cup and quarter of sugar, half
teaspoon of cinnamon, mace and salt,
the yolks Of three eggs well beaten,
and the whites of the eggs beaten to
n froth two cups Of milk and one
fourth Of a cup of heavy cream. When
this has been thoroughly mixed line
a plate with pastry and bake.
Those who like baked green peppers
may try slices OF them, served with
white potatoes.
There is an English potato salad
that is prepared with tongue. cut
boiled and skinned beet-into slices.
put 1t into Il bowl, season with salt
and vinegar, and let it marinate in
this for two or three hours. Steam
in their skins six large potatoes: then
peel and slice them, and, while they
are still warm, pour the beat juice
over them. Season with oil, salt
pepper and chopped chervil and ehives.
Place in the salad bowl and garnish
/ with thinly-cut slices Of cooked OK
tongue and aprigs of water cress.
To prepare potatoes with cheese.
for a hot dish, cut the potatoes into
thin round slices as for German fry
ing Let the slices stand in cold water
for few minutes: rnen put layer
of them in u baking dish. dab cach
slice with butter and sprinkle with
pepper. salt and grated cheese. and a
small amount Of flour FOR the flour
acts in the manner of Il cream sauce
when IT is cooked When the dish
( has been filled after This fashion, pour
/ over 1t a mixture formed of the yoiks
lof two eggs, well beaten, and a pint
Of milk seasoned with pepper and salt.
/ Let this stand for while before hak-
/ ing then put into a good oven, but
not too hot. as the potato must cook
I thoroughly and slowly TO he good.
/ 1t must be served in the dish in which
( IL has been cooked
When frying potatoes i'm the Ger
man style, II viii be found that coarse
salt is better for seasoning than Ia bic
salt
Mashed potatoes, whom made with
plenty OF butter and with cream in
stead OF milk, are vastly superior 10
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