South Bend news-times. (South Bend, Ind.) 1913-1938, 1920-08-25
Kitchen ECOnOn1ieS
ARE YOU SURE YOU BOIL POTA-
TOES PROPERLY.

BOlieu potatoes. the Simplest OF al
vegetable foods. may be delicious
and tit for a company dinner, or
soggy and unfit TO eat despite their
apparent perfection. II all depends
on the cooking. Many excellent cooks
pursue a certain habit of cooking po-
tatoes. regardless OF right or wrong,
and they are accustomed 10 the iaV-
or of the spoiled dish.
There are positive rules about
cooking potatoes and other root
vegetables. based on tests and COM
PARSONS of various methods. For eX-
ample, potatoes and every other root
vegetable should be sailed only aft
or cooking, never before. To salt il
before or during the cooking process
will invariably make the vegetable
tough.
Whether pared or cooked in
Jackets. potatoes and every other
vegetable should be Placed only in
rapidly boiling water. If dropped in
cold or lukewarm water the mois-
ture will he absorbed by the vege-
table during the cooking. spelling
both flavor and texture Potatoes
should be snowy and creamy-or
"mealy' If perfect potatoes are
used they can be cooked this way
regardless of whether they are
new" or old"
To mash potatoes, first scrub them
with a little brush. Then pare or
scrape off the skin as thinly as pos
sible. Drop in rapidly, boiling water
and cook until tender. Drain and
shake the saucepan near the air for
a few minutes. or drain we'll. then
cover the saucepan and heat few
moments. This will absorb the eX-
cess moisture and dry the pota-
toes.
Dreamed or mashed potatoes
should be mashed so there isn't a
single lump, then beaten with a
fork or a strong eggbeater. The
lighter and whittier they are the bet
ter the potato will taste Add a lit
lie cream or top milk 10 Thin il
desired
If potatoes are TO be cooked in
their jackets scrub very thoroughly.
When almost cooked add q half
cupful of cold water. then let it
come 10 the boiling point and the
potatoes Will surely be tender all
through.
These potatoes may be used in
many ways-for Iyonnaise or seal
Hoped dish. hashed brown. and 10 be
SLulIeu Win cheese, meat. tomatoes
or other vegetables
A very palatable way Of preparing
potatoes is first 10 boil them with or
without the skins When tender.
brush all over with melted butter
which has been seasoned with salt
and pepper, and bake in a hot oven
for few moments until light brown.
These potatoes are crisp on the out
side and deliciously soft and creamy
within
For potato salad pare the pota-
toes cut in halves and cook i'm hot
water 10 which a small onion has
been added This will impart a suffi-
cient though slight onion flavor. al
ways an Improvement 10 a ,egeta-
Bile salad Of any kind. When the po-
tatoes are tender set aside TO cool.
Cut into small cubes-about half
an inch-and add seasonings and
dressing
TO this may be added beets. Gu
cumbers. tomatoes slices OF hard
boiled egg, whole sardines and any
other cooked vegetable at hand A
tablespoonful of celery seed added
90 the dressing and thoroughly mix
ed with the potatoes Will give IL an
unusual and delicious flavor superior
even TO the fresh celery. a plain
mayOnnaiSe is usually too thick for
potato salad. but II thinned with a
light French DRESSING little oil
and more vinegar being Used-it is
lighter and more palatable.