Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-06
This Is the Most Popular of
AU Foods, Since 1t Can
Be Used in SO Many Wuys
4 for AU Meals
Mineral Properties Lie
Directly Under the Skin,
Therefore PAIRING Should
Be Very Thin
Ry MRS. NJ. 4. WILSON


fCopprioht, 1880. bv Mrs. NJ. A. Wilson. All
rights reSerred.)
TN SPITE of many differences OF
Il, opinion, it is generally considered
that the potato is native of South
America. Sir John Hawkins introduced
the potato into Ireland very early in
The fourteenth century and then later
Into England.
Today it is universally used in Eu-
rope and America. and it is exceeded
only by the wheat and rye crops.
The white or Irish potato is so called
because of its introduction from Ire
land into Europe and the United States.
The new potato from the Bermudas
and other semitropical climes reaches
the northern markets late IN December
aud lasts until about the end of Feb
ruary, when the new potatoes begin TO
arrive from our southern states.
There are many delectable methods of
cooking the potato and thus 1T Is made
adaptable for three meals every day for
365 days in the year.
To boil potatoes: The natural min
sral or life giving elements in the po-
tatoes lie directly under the skin, so
In order ia retain this the ideal way
iR to cook them au naturel, or in the
skin. Wash the potatoes well and then
place in saucepan and cover with boil
ing water Cook until tender. taking
care not TO break the skin. Drain and
cover with towel and let steam for
five or six minutes. This makes the
potatoes mealy and prevents them from
discoloring.
When you wish to cook them with
out the skins. peel very thin and then
place in d saucepan and cover with
boiling water. Cook until tender and
then add one and one-half TEASPOONS of
salt to each dozen potatoes. Drain and
cover closely with a towel and let stand
for eight minutes in warm place. Each
potato will be like ball of snow.
Baked Potatoes
Select smooth, even sized potatoes
and then wash and dry. Now rub well
with shortening and place in the oven to
bake. Grease the potato before baking !;
fbis prevents the thick pulp from stick
ing to the skin The potato may be
pared as easily as though it were boiled.
If for any reason YOU are in hurry
TO bake potatoes, place the desired num-
ber in q saucepan and cover with boil
ing water and cook rapidly for twelve
minutes. Drain and then grease thor
oughly and finish by baking i'll a hot
oven for twenty five minutes.
To serve baking potato make cash
IL the top and squeeze open; loosen the
pulp with a fork, working IN a lump of
butter.
For panrika potatoes dust with pa
prika. For a la Touralne, chop very
fine and add
Three branches of parsley
One Eeek,
Tloo onions,
-Four strips of bacon.
Place in saucepan and cook very
slowly until tender. Prepare the pota-
toes as directed for serving the baked
potatoes, and then add, with the lump
~ butter, about one half teaspoon of
prepared mixture. Work into the po-
tato with fork.
Potato RisS0Ie
Wash one half dozen medium sized
potatoes Place in a saucepan and cover
with boiling water. Cook for fifteen
minutes and then drain and remove the
skins. Brown quickly in hot fat. Place
In a hot oven or with the pot roast to
heat thoroughly for twelve minutes.
Potatoes a la PoIanEise
Cook and then mash five medium
sized potatoes. Season with
Too tablespoons of parsley,
One tablespoon of grated onion,
One tablespoon of butter,
One teaspoon of salt,
One teaspoon of pdprikd,
One-hGlf cup Of hot milk.
Mix we'll and then place in a baking
or casserole dish. Now melt two table
spoons OF butter and add four table,
spoons of fine bread crumbs. Rub well
TO coat the crumbs with butter, and
then spread over the potatoes. Sprinkle
with two tablespoons of grated cheese
Dust with paprika and bake in a mod
crate oven for fifteen minutes.
Flemish Potatoes
Wash. pare and then cook until ten
der small potatoes. Drain and theL