Every evening, Wilmington daily commercial., 1918-07-19
GOOD HOUSEKEEPING.
By Henrietta Graue..
TWO HUNDRED WAYS WITH
POTATOES

Why did we sons and daughters Of
Adam and Eve tilt our noses and call thus
delectable tuber n spud and accuse II
of 81 ways of vexlng our systems, when,
IN reality, II WIS our best friend?
Generally speaking, 8 potato with
smooth skin and shallow eyes is desirable.
DO not buy those that vary greatly in
size, for they cannot be pared economi-
callY and must bc sorted 70 uniform size
10 cook evenly 4 good, mealy potato
will feel firm in the hand and heavy in
weight. and when YOU break it, 1t Will
snap apart crisplv and be Of even density
throughout Cut one in half and rub the
cut ends and stick them together If the
potato is a good variety and II Will con-
tain enough starch to hold the pieces
firmly Different varieties of potatoes
have different favors, but soil, climate
and fertilizers all affect the flavor, so
there is no sure guide.
Some time ago We told you that it was
not necessary always TO serve boiled or
baked potatoes: FOR there are hundreds
OF WAYS OF preparing this vegetable and q
Young Texas housekeeper has written in
10 ask if this IS literally true. Il certainly
Is Potatoes may be cooked and served
IN al least 200 WAYS The various ways
Of cooking potatoes are made possible by
different combinations OF meat and po-
latoes. potatoes and other vegetables
with sauces IN salads, and so on. If YOU
wanted to spend your time doing II, no
doubt YOU could write out longer list
OF potato dishes than 200 But to have
them good in even one way, YOU must
know how to boil them nicely The plain
boiled potato is the base of all the good
dishes of fried, mashed creaned, escal-
iODed and haShed potatoes
1t seems hardly necessary 10 repeat
that potatoes should be cooked in their
skins The Food Administration has told
us this so many times, and vet particular
housekeepers prefer TO pare the tubers
Now, what about ii? 1t is true that there
are mineral salts and fine favors in the
outer layer of the potato that we lose if
We peel 1t. Some potatoes, however. insist
upon cracking open when half cooked, and
then much Is wasted when the skin is
taken of. After much experimenting. II
seems that the best way 70 boil potatoes
s 10 scrub them well and remove all I'M |
perfections ard cook them in salted water
a few moments Now, put them into cold |
water and YOU will find the skin comes of !
as easily as it does from a scalded tomato
Put It back to cook in boiling hot. fresh
water, with more salt When tender try |
this d sh:
Potatoes en- casser ole. Gut cold boiled |
potatoes in small cubes and cover with |
rolled dry crumbs, bits Of butter or drip
ping, and season. Put into CREASED cas-
serole with cheese between each layer of !
potatoes Have the top layer cheese. Pu, |
INTO hot oven and bake uncovered until |
the cheese is fine brown II on add a /
cup Of cream to this dish IT'S name be
comes Potatoes Anna Small sausages /
or fried liver and bacon ma be laid or top I
this dish. when il is sent 70 the table in the
dish it was baked in
Miss Grauel will be glad 10 answer.
either N her column Or personally. in
Quiries regarding food conservation. recipes !
and the like For personal replies q three
cent stamp must be enclosed