Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-07-27
MRS. NJ. A. WILSON

VI, A..
rights reserved
THE usual summer crop of potatoes is
L now coming into the markets. and
will be reasonably priced, thus affording
the interested housewife an opportunity
to add some new potato dishes to the
menu, for variety.
Potatoes will blend and combine with
most every food, and should form a
dependable part of our starchy ration;
and should be frequently used with
other foods, to replace the meat part of
our diet. Serving boiled potato that
is n ball of snowy puff, should be pos
sble in every home and to boil potato
is an art indeed. Yet the process is SIM
pie. so simple and easy that little
child of ten years can do 1t success
fully.
To boil the potato in the skin wash
potato. and make about five tiny hicks
or gashcs in the skin of the potato. place
in saucepan, and cover with boiling
| water. cover saucepan. and cook until
the potato Is tender. testing the potato
with fork. or meat skewcr. When ten
der, drain. cover the potato in the
saucepan with q clean cloth. tucking the
cloth closely about the potato, and
return 70 the stove. placing where the
nan will keep hot. Allow the potato to
stand about five minutes. to steam and
become fluffy and mcaly. 1t is now ready
to send to the table. Always lit the
potato into hot dish.
Some Snappy Potato Recipes
Potato and Nut Loaf
Place in mixing bowl:
TuO aud halt cups OF mashed
| potatoes.
Three quarters cup Of bread crumbs,
One aud onc-haV teaspoons of salt
One tcaspoo" Of pepper,
One-huU teaspoon of thyme.
One teaspoon Of poultry seasoning,
One cup Of finely chopped nuts.
Onc.AaU cup of finely chopped
! onions,
One green pepper chopped fine,
FOr tablespoons Of bacon fdt,
Tr0 ,ccll- beaten Gags,
One halt cup Of thick cream sauce.
mix to blend. and turn in we'll CREASED
and fourcd loaf shape pan and bake
| in moderate oven for thirty five min
utes. Serve with tomato sauce. This
potato loaf has n splendid protein
value and no meat is needed when II Is
| served.
Potato Egg Pannicre
Slice thin four cold boiled potatoes,
Chop fine t1co green peppers,
One half cup of pdrslfM
Three medium size onions,
Place in skillet one-half cup of bacon
| fat, add the potatoes and the herbs.
| Cook for ten minutes, turning fire.
qucntly, then place in small bowl
Three Gags,
Onc-hGt cup OF milk,
one teaspoon Of salt
| One halt teaspoon of pepper.
beat well and then turn over the pota :
toes, stir to blend IN the potatoes and
! then cook like for omelet. Lift the
potatoes on spatula, allowing the egg
partially roll. Garaish with nicely
| Drowned strips of bacon and serve.
Austrian Potatoes
Wash and pare seven medium size
potatoes and cut in quarters, cover
with boiling water and cook until
tender; drain. mash and add:
Three quarters cup of Scalding hot
milk, topr tablespoons of butter,
one teaspoon Of salt,
One -hat teaspoon Of papTcka,
One large onion grated,
one green pepper, or Onc-hdt cur
of finely chopped parsley,
FOr ounces Of salt pork cut IN dice,
and nicely brOrhcd,
lolks of t,cO eggs, =.
One halt cup Of grated cheese.
Whip UP well to blend. and then fol,
in the stifiiy beaten whites of the two
eggs, turn in baking dish, spread tn,
top smoothly, and thcn(mnik with fork
Bake in hot Ovel for twenty minutes,
serve with either tomato or parsl,
sauce for luncheon dish in place o
meat.
Potato Finger Rolls
Place in mixing bowl
one and one-hat cups of mashed
potatoes,
one and one -haU cups of -four,
one teaspoon Of salt,
Two lCrd tablespoons OF baking
pordcr
!, Thrcc tablcspOons Of melted butter,
one ncN- beaten CgG
TtcO tQblcSpO0nS Of milk, added Il
the egg before beating.
Work to smooth dough, then divide
into pieces about the size of an egg
roll on Toured -pastry board unit
formed into roll about the tickness OF
index finger and four inches long. Place
one-ha cup Of bac6s drippings In &
liking pan and n Y smoking hot