Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-11
BY MRS. NJ. A. WILSON
Copyright. 1921. by Mrs. NJ. A. Wilson
All RIGHTS reserps6

Copyright 1921. by Mrs. NJ. A. Wilson.
Ar r0hts reserrs6
HISTORY tells us that the Span
IL iards found the potato being cul
tivatcd by the Indians on these shores
when they arrived and also found it
growing abundantly in its wild state
throughout South America. Sir Wal
ter Raleigh and Sir Francis Drake are
accredited with introducing the potato
as a crop into ireland and England.
Few people at that time had any
real idea Of the food value of the po-
tato. John Evelyn, the leading bota :
mist Of that period. and author OF
Book of Sallets.' regarded the potato
with little favor
The potato was introduced into Hol-
land and Germany about the same time.
but il was not until nearly the middle
of the nineteenth century that the true
food value of the potato was recognized:
Today the potato is the standard
starch or carbohydrate food of the civ
ilzpd world. The crop looks very prom :
ising. 50 that potatoes should be rea =
Sonaby priced Many attractive varia =
tions can he made. Getting into rut
in the manner Of serving potatoes will
cause any family to tire OF them.
In order to boil potatoes to conserve
their food elements. pare the potato and
drop into cold water to prevent diScol e
oration. Now place in saucepan,
cover with boiling water and cook gently
until tender. Drain and then tuck a
clean cloth or napkin over the potatoes
and place them where they will keep
warm. The cloth will absorb the mois :
turp and the potato becomes mealv and
nice. Season aud then turn into a hot
dish and serve.
Baked Potatoes
Wash the potatoes and scrub we'll
with brush. Now wash and wipe dry.
Rub we'll with shortening and bake in
moderate oven until tender. This
method prevents thick crust forming
on the potato.
Potato Pineapple
Pare and cook until tender nine mo =
dunn sized potatoes and then mash and
season nicely. Add
One teaspoon ot grated onion,
TwO teaspoons Of grated cheese.
Onp.hdt teaspoon Of pdprikd.
Rub the baking dish with butter. then
mold up the potatoes on the dish tc
thp back OF spoon. Brush the potato
pineapple with beaten egg and milk ant
then dust lightly here and there viii
raprika. Bake for fifteen minutes ir
hot oven.
Real Irish Potato Scenes
Place in mixing bowl
T,rO cups ot mashed potatoes.
Three tablespoons ot melted bacon
| drippingS.
Iup
one aud one.hGV cups Of -four,
one teaspoon Of salt,
Four level teaspoons Of making pow
| der.
Work to a smooth mixture, then form
IN round cakes the size Of biscuit ant
about one half inch thick. Bake or
hot griddle. turn over to bake bOti
sides Now brown the slices Of bacor
on griddle at same time the potato
sconps are baking and lay the stript
Of bacon on top Of Scones.
Potato SOuffie
Place in mixing bowl
one and One.hGr cups Of mdshea
potatoes.
Three tablespoons Of butter,
One teaspoon Ot salt,
| One.haH teaSpOOn Of rhhe pepper
Tro teaspoons Of grated onion,
One teaspoon Of ceiPrV ertrGct,
Too thirds cup Of thick cream sauce
One teaspoon Of baking po1cder,
Yolks Of tro eggs.
Reat the mixture until well BLENDED
and then carefully fold in the stiff!
beaten whites of eggs. Pile lightly il
baking dish and rough up the top will
a fork. Brush top with beaten egg anC
milk and bake in moderate oven TO
twenty five minutes.
Potato Custard Pudding
Place in a mixing bowl
One cup Of mashed potatoes,
One. half teaspoon Of salt
Seven tablespoons ot sugar,
Ore-hnt teaspoon Of nutmeg,
one and Onc.hdt cups Ot milk,
YoIk Of one egg,
TrO mhoie eggs,
Rpat with dover style egg heater T.
mix thoroughly and then add thre
tablespoons of melted butter and bea
again. Turn in huttcred baking dish
Bake in slow oven forty five minutes
Now turn the leftover white Of egg int
small bowl and add one half glass o
apple, ounce or currant Jelly. Bea
4 With dover style egg -beater until mix
\ turs holds It's shape. Pile on puddin