Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-28

PC.
E1tractives and organic acids... 70
Starch ................. 'AU.u
Fat ...............ss' %
Protein ...''..'.'; '.';...''s''s's 80,
Water .''....s.s' dC'v
Cellul6se I.O
Mineral matter ...............s 1.O
~--.-
Total .................. .AOV
.' To Cook Potatoes
Potatoes are boiled, baked and fried
or sauted. Boiling, either in the skins,
or pared and then cooked. When par
inr potatoes, in order to conserve the
mineral salts and other food elements.
psre thinly with a sharp knife; wash
and place ip saucepan. Cook all po-
tatoes that are to be boiled by covering
with boiling water at once and then
keep boiling slowly until tender. Drain
at once and cover with clean cloth
for q few minutes and set where the
pan will keep warm. Soaking or plac.
ine the potato in cold water loosens and
soaks out Of the potato the starchy
srdnuals, which are then cooked In the
water and thrown away, thus robbins
the potato Of not only a gOodly part
Of its mineral salts, but also Of some
Of its starchy content. Salt the potato
tust after draining.
Hash Brown Potatoes
Dice four cold boiled potatoes fine.
Now place in skillet
Fire tablespoons Of good shorten.
T',co tablespoons of butter,
and when hot add the potatoes. Cook
slowly for ten minutes without brown
ing. Then shape as for oicelet and
brown. Drain the excess grease of ,
and when ready to turn on hot plate
absorb all fat in the pan with soft
paper napkin: turn on hot dish and
Sarnish with fine chopped parsley.
Potato Timbale
Place in bowl
Tpo cups of mashed potatoes,
prepared as for mashed potatoes.
One teaspoon of onion juice,
Pinch of nutmeg.
Y0lk of tro eggs,
Three tablespoons of butter.
Whip up hard to blend: then fold in
the stifly beaten whites of the two
eggs. Butter custnrd cups and place
q small round Of buttered paper in the
bottom of each cup, fitting the paper
smooth. Fill with the prepared po-
tato mixture and stand the cups IN q
pan Of warm water and bake in a not
oven for twenty minutes; turn from
the cups on hot plate and gnrnish with
peas and cooked carrots, cut and trim =
med to shape like small corks.
To make potato souffie omit the yolks
Of the eggs and use whites Of three
eggs.
Potatoes au Gratin
Pare six cooked potatoes and cut in
dice; rub baking dish with either
melted butter or bacon drippings.
Place layer of potatoes. season and
sprinkle with light covering of grated
cheese; repeat until baking dish is full
then pour over one and one-half cups
Of thin cream sauce. Sprinkle tor
thickly with coarse breadcrumbs anc
four tablespoons Of grated cheese. Bake
In moderate oven for thirty-tive min.
utes.
To Bake Potatoes
Wash and wipe potatoes of even size
rub we'll with any good shortening ant
place in moderate oven to bake; timt
required from thirty five to nifty min
utes, depending upon the size Of tn,
potato.
Note--Greasing the skin Of the DO
tato before baking will keep the Skin
soft and permit it to be peeled from tn,
cooked potato as thin as paper.
Sweet Potatoes (Ipomaea Batatass
IAamarck)
belong TO the morning glory family
and the enlarged side root or tuber o
the vine IS tho edible part. The swce
potato contains more sugar, gum, pee
tose and less starch than the white po
tato.
Cooked by the same method Gn'
served for variety, the sweet potat'
holds an important place in our diet.
.,Ihc sweet potato is also used for pie
niling for puddings and candied.
Candled Sweet Potatoes
Cook the potatoes in the skin AM
peel. Then place in skillet
One cup Of sirup.
Onc-half cup Of sugar.
One teaspoon of cinnamon,
One-haT teaspoon of nutmeg,
our tablespoons of bacon drippings
One tablespoon of vinegar.
Cook to soft hall and then add tn
sweet potatoes and baste with the syrip
slmmering slowly, basting every fe,
miOutCS