Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-03-19
HOMEMAKERS' COLUMN.

hum OU1OAlvs
Oorrespondense on TOPICS Of interest 10 The hd1ee
u solicited. Address: Editor H0nlnAKc
COLUNM, Oxford Democrat. South Paris He
Wartime Potato Recipes.
prepared by Prof. Frances B. Freeman,
Home Economics Director, United States Food
Administration, Orono, AsineJ
In the following recipes, let 1t be
understood that baking, stesming. OF
cooking In boiling water with the skins
on, ID the preparatory step to any Of the
more complicated processes. II the
skins are imperfect and pairing 10 neces-
sary, do not let tho potatoes soak, but
plunge them Immediately into boiling
water.
Leftover potatoes may be used sue
cessfully In the recipes that are In
dicated by an asterisk (s).
| BAKED POTATOES
Select potatoes OF uniform size; wash
them with vegetable brush; place them
on the CRATE 10 hot oven; and bake
them for forty five minutes or until soft.
Crack the skin In order to let out tho
steam which otherwise would condense
and cause sogginess.
STUFFED POTATOES
Cut baked potatoes in half, remove
the pulp, mash 1t, add enough milk for
the usual consistency OF mashed pota-
toes, and season with fat, salt, and pep
per. Fill the cases with this mixture,
brush with milk, and bake for eight or
ten minutes in Q hot. oven. Potatoes
may be stuffed In the morning and heat
ed at noon or in the evening for dinner.
Variations-To the mashed potatoes,
before the cases are filed, may be added
any one or q combination of the follow.
ing:
Ia) Grated cheese (1.2 oupful to 8
medium-sized potatoes.
(b) Chopped meat u oupful to 8
medium-sized potatoes.)
scALLopED POTATOES"
Remove the skin from boiled potatoes
and cut In slices one-fourth inch thick.
Arrange the sliced potatoes In layers In
baking dish, covering each layer with
white sauce (reoipe below.) Sprinkle
the top with crumbs and bake for about
twenty minutes.
Raw potatoes may be used, the loss
being minimized by careful pairing. In
this case, sprinkle each layer with -four,
fat, pepper, salt, and lastly pour In just
enough milk to be seen through the top
layer. Bake for about an hour, or until
the potatoes are tender.
Variations-Add in layers:
(a) Hard.oooked egg, sliced.
10y Grated cheese.
(c) Minced meat.
WHITE SAUCE
2 tablespoonful fat
2 tablespoonful -four
IL teaspoonful salt
Pepper
1cupful milk
Melt the fat, remove it from the fire,
add the -four, the salt, and the pepper,
and stir the mixture till smooth. Re-
place the mixture on the fire.. add the
milk, and stir the sauce until 1t thickens.
Cook i've minutes directly over the fire.
stirring 1t constantly.
POTATOES COOKED IN BOILING WATER Oh
STEAM BOILED POTATOES
Select potatoes of uniform size; wash
them with q brush; and plunge them
into boiling sailed water q teaspoonful
salt to / quart water.) Cook them with
cover of kettle ajar, until tender, from
twenty to thirty minutes. Drain the
potatoes; remove the skins; dress the
potatoes with butter IL desired; and
serve them Immediately. If 1t ia neces-
sary for the potatoes to stand few
minutes before being served, cover them
| with cloth, not lid, in order that the
steam as 1t condenses may be absorbed
BY the cloth and not returned to the
potatoes to make them soggy. This Ia
the reason for serving potatoes In an un-
covered dish.
Variations
(a) Add white sauce.
STEAMED POTATOES
Prepare the potatoes as for boiling.
Place them In a steamer, cover tightly,
and steam for about thirty minutes, or
until tender. Serve them in the same
way as boiled potatoes.
DICED POTATOES
Cut cooked potatoes in dice Of uniform
size; season, and sprinkle them with
chopped parsley.
Variations-These variations may also
be used for diced cooked potatoes.
(a) Creameds: sid white sauce.
(b) Au gratin*: Put Dreamed pota-
toes into an oiled baking dish; cover the
top with oiled bread crumbs. Bake I'M.
til brown.
(o) Delmonicos: Arrange Dreamed
potatoes and grated cheese In alternate
layers in baking dish. Cover the top
of the dish with oiled bread crumbs, and
bake until they are brown.
RIcED POTATOES
Force cooked potatoes through rioer
or coarse strainer into hot vegetable
dish. Avoid rebandling In order to keep
the potatoes light and attractive In
appearance.
MATHEMATICIAN in q buttered bak-
ing dish in the oven. .
MASHED POTATOES
Thoroughly mach cooked potatoes.
Add four tablespoonfuls OF hot milk, one
tablespoonful of butter, and little salt
and pepper, to each pint of potatoes.
Beat the mixture with fork until light
and pile it lightly in hot serving dish.
Variations
(a) Cakess: Shape mashed potatoes
into small cakes. Brown them In fry
| ing pan In small amount Of hot fat.
(b) Puff*: Add beaten whites Of
eggs e eggs to 8 medium-sized potatoes.
Pile the mixture lightly In baking dish
and bake 1t in the oven until 1t puffs and
browns. The yolks of the eggs and
grated cheese also may be added.
(c) Croquettess: Add q little chop
ped parsley and the yolk of an egg Il
yolk to medium. sized potatoes.) Shape
this mixture into balls; roll them In
bread crumbs, beaten egg, and crumbs
again. Bake In the oven.
(d) Croquettes en- SURPRISE: Use the
recipe given for croquettes, FIJI the center
Of the balls with peas or minced chicken.
POTATO SOUP
2cupfuls hot riced or mashed pota.
toes
quart milk
Q slices onion
8 tablespoonful fat
9 tablespoonfuls -four
1l.2 teaspoonfuls salt