The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-11-09
HOME ECONOMICS

twice, and serve as soon as possible
| After the potato begins to sproui
it should be used in soups, salads
or be mashed, or cooked in some
way with seasoning, as no form OF
cooking can make them light and
mealy, for the starch has turned tC
sugar.
The sweet potato is not closely
related to the white potato, botanic
ally, but it has about the same
amount of nutriment value, and
should be treated when boiling in
the same way. In baking potatoes
there is little loss of material, ex-
cept the water which is absorbed by
the heat; both white and sweet are
among the most wholesome and
easily digested vegetables. The
skins should be thoroly scrubbed to
make them palatable. Break the
skins five minutes before they are
taken from the oven, allowing the
steam to escape, making the pota-
toes more delicious.
Mashed Potatoes
To four medium-sized potatoes
(boiled), add two tablespoonfuls of
hot milk, a piece of butter the size
of an English walnut and a salt
spoonful of salt. Crush the potatoes
with masher, adding first the but
ter, then the milk and salt. When
the Jumps are all removed, beat with
a large spoon until velvety. The
potato ricer prepares the potato with
little work, making it dainty and ap-
petizing, being particularly nice in
this form with steak or chops. Left
over mashed or riced potato can be
used in many ways-One OF which
is to mix them into batter by using
one egg. and little hot milk. Flat
ten this out on a moulding board
until about an inch thick. Cut into
inch squares and fry in butter or
bake in an oven until brown. An
other way is to pile the mixture
lightly into a well-buttered baking
dish, sprinkling the top with grated
cheese and cracker or bread crumbs.
Place small pieces of butter here and
there. Bake until golden brown.
Minted Potatoes
Boiled potatoes are at their best
when mealy, so, after boiling, the
water should be poured off, little
salt sprinkled over the potatoes, and
the kettle not quite covered, and
placed on the back of the stove, so
that they may dry out" If you
wish novelty, in boiling new pota-
toes add few mint leaves to the
water in which they are cooked In
baking potatoes one should always
remember that, to be at their best,
they should be served as soon as
they are done. If one can not serve
them at once, the skin on one side
should be slashed in order to allow
the steam to escape, and then pota
toes kept hot.
Fried potatoes are also favorites
and the ways in which they can be
either fried in deep fat or pan fried
are numerous and are well known.
Fried potatoes seasoned with onion
are a common dinner dish, and one
should remember that green peppers
can be used with the onions or in
place of them.
Potatoes With Sauce or Cheese
Potatoes baked with white sauce
and cheese, scalloped potatoes, and
similar dishes can be used in place
of macaroni and spaghetti, and po-
tato dumplings can be used in place
of wheat dumplings. Cooked in
combination with other foods, in
meat pie, for instance, potatoes may
be depended upon as the prin-
cipal idnner dish. There are also
a number of dishes, such as potato
pudding, which can be used at din
ner in place of sweets made of wheat |
-four.
Potato Soup
Three medium size potatoes, |
cups skim milk, l small onion, 4
tablespoons butter or other fat, 2
-four, IL teaspoons
jalt, n teaspoon celery salt, or l
stalk of celery cut in inch pieces, IS
easpoon chopped parsley. A little
cayenne pepper or paprika.
Boil the potatoes and when soft
'ub them thru sieve. Slice the
,nion and scald this and the celery
With the milk. Take out the onion
md celery and add the milk slowly
0 the potatoes. Melt tablespoons
,utter or fat, into which mix the
Try ingredients, and stir into the
,oiling soup. Boil one minute;
train, add the remainder of the
utter, or fat, and sprinkle with the
arsley when ready to serve. The
arsley improves the looks and adds
little to the flavor, but may be
mitted if this is more convenient.
Stuffed Potatoes
A nice way to secure variety is to
ut slice from the top of each
aked potato and scrape out the in
ide. Mash, season with salt, pep
err, chopped parsley or chopped
elery leaf, or onion juice (if liked) ,
nd butter, or asvory fat, and heat |
/ little hot milk; add 2 well-beat-
n whites of eggs Refill the skins | .