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

crumbs, and bake in a hot oven
about minutes.
Dreamed Potatoes
There are several different ways
in which creamed potatoes may be
prepared.
Il Freshly boiled or cold boiled
potatoes may be cut into small cubes
and served heated in cream sauce.
2. Wash, pear, 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, drippings, or other fat, sea-
soning of salt and pepper. and milk
enough to cover. Cook for 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 stick
ing. The starch in the potatoes
thickens the sauce. Dreamed pota-
toes are particularly good to serve
with fish or chicken.
flashed Brown Potatoes
Cut cold boiled potatoes into
small pieces g cupfuls), season with
salt and pepper, cook three minutes
in one-third cup bacon drippings,
stirring constantly. Let stand a few
seconds to brown underneath; fold
like an omelet, and serve on a hot
platter.
These are very good with broiled
or fried fish or meat.
Meat and Potato Pie With Potato
Crust
Boil meat, cut into small pieces
Mix with potatoes separately boiled
dish. Make a crust by mixing
smoothly mashed potatoes to which
tablespoonful of shortening has
been added, with enough -four and
water to make them roll out easily.
A pie made of a pound of meat will
require five or six small boiled po-
tatoes, cupful of mashed potatoes,
and or 10 tablespoonfuls of -four,
and should be baked about 20 min
utes in hot oven. Salt, pepper and
other seasonings, as onion and car
rot, maye be added to taste. A tea
spoonful of baking powder makes
the crust lighter.
Potato Pudding
One-half pound mashed potatoes, |
6 small potatoes), tablespoonfuls |
butter or good cooking fat, eggs,
II cup milk. a teaspoonful salt, "
lemon (juice and rind), 1 table
spoonful sugar, " cup raisins or
raisins and nut meats.
Boil potatoes, mash, and add but
ter, eggs, milk, lemon junice, grated
peel, and sugar. Beat all the in
gradients together and bake in a
buttered dish for three-quarters of
an hour or longer.
French Fried Potatoes
To property and wholesomely fry
potatoes, one should be provided
with frying basket, so that the fat
can be easily drained off, leaving the
vegetable, crisp and dry, altho
skillet can be used and they can be
dried on brown paper. For French
fried potatoes the small tubers are
best. These being washed and peel
ed are cut into slices and then into
strips, an eight of an inch or less,
all the sections being cut length
wise of the potato. These should
be soaked in very cold water (ice-
water if possible) for an hour, then
dried on a cloth and fried in deep
Fat. When they are rich brown
spread on piece of brown paper
and salt. Serve in dish lined with
4 white napkin-these can be cut
with any small sharp knife.
There are many similar forms of
fried potatoes cut in different ways,
there are Julliene, and shoestring,
also the latticed ones, these are cut
with a little implement. The first
one is a plane with sharp diagonal
blade which may be lowered or
'aised by little screw cutting the
slices as thin or as thick as desired.
For the other two another cutter is
Used, the same kind for both of
)iece of sharp metal set in a wooden
rame, with a metal movable guard
% protect the hand-if the potato is
% be latticed one, it is pushed
and then sideways of the
potato. They are all treated after
hey are cut as the French fried.
These can be purchased for 35 cents
n any large department store. A
rying basket cost 10 cents, the
POSTAGE of these three if mailed
would be from eight to ten cents.
One way to make a homemade
utter is to peel the potato and then
AXE an apple corer, removing the
middle of the potato with this, and
hen cut them into slices-this gives
GU rings to fry. The portion re-
moved in the corer can be boiled and
sed for fish cakes or cronnettes