The Coconino sun., 1923-05-04
HOW TO COOK OUR
COCONINO POTATOES
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By MISS ROSA BOUTON
County Demonstration Agent.
Continued from Last Week)
Fried Potatoes

OF all cooked potatoes the fried var
ieties are least acceptable because
they are most difficult of digestion.
Therefore, these should not be given
to children nor to adults who have di-
gestive troubles. However, f.lpeople
will have fried potatoes let them be
SO prepared that they will not be
grease soaked as they often are. For
example, if potato chips or French
fried potatoes are made, care should
be taken that the temperature of the
fat is such as to cook the potatoes
quickly without burning and that they
be drained on unglazed paper as soon
as taken out of the fat.
Variations
A number of the women mentioned
fry potatoes both raw and boiled.
Raw potatoes are sliced thin and
fried with or without onions. They
are more wholesome if only a small
amount Of fat is used, some water
added, and the dish covered, thus par
TALLY steaming the potatoes.
One writer suggests dipping slices
of raw potatoes in corn meal and fry
ing them. Another suggestion is,
Put slices of bacon in kettle, add
opion, diced potatoes, salt, pepper and
cover with water. Cover closely and
cook until done" 4
OtBRIEN 3 POTATOES = One OF
our home makers gave directions for
preparing these as follows: TRY three
cups potato loubes, on balls, in deep
fat, drain on brown paper and sprin-
hi ~ 5(foD.ly e,liao nj
in one tablespoon and a half OF butter
three minutes; remove onion and add
to butter three canned pimentoes cut
in small pieces. When thoroughly
heated, add potatoes; stir until well
mixed, turn into serving dish and
sprinkle with finely chopped parsley.
CROQUETTES - IN letters receiv-
ed, these were mentioned They are
prepared by adding to well seasoned
washed potatoes, yolk of egg, onion
juice and chopped parsley. The mass
is well mixed and shaped into such
forms as balls, pyramids OF. cylinders.
These are dipped into a mixture of
milk and beaten egg, rolled in bread
crumbs and fried in deep fat until
brown, then drained on porous paper.
The croquettes are less liable to break
if allowed to stand an hour or more
before frying.
POTATO APPLES AND PEARS
These are shaped from a mixture like
the above, except that the onion juice
and parsley are left out, and that
cream and sometimes a little nutmeg
are added. They are fried in deep fat
as described above. Whole cloves are
used for blossom and stem ends.
A number of home-makers wrote Of
potato dumplings, rolls, pie, hot cakes,
etc. The following recipes are given
as illustrating this use of theI potato:
POTATO ROLLS
4 cups flour N
tsp. salt
tbs. sugar
n tsp, baking powder
2 medium sized potatoes lprevious-
ly mashed) ea
Water or
Milk
Sift dry ingredients, add mashed po-
tatoes and liquid enough to mix dough.
Divide into small pieces, knead each,
and shape into small rolls. Place on
a CREASED pan, brush with fat, stand
in a warm place ten to twenty min
utes. Bake in hot oven. When done,
brush again with fat"
POTATO DOUGHNUTS-
/ cup sugar
3 tbs. melted fat
2 eggs
l cup sweet milk.
/ tsp. salt
l cup mashed potato
tsp. baking powder
A cups flour
Cream fat and mashed potatoes;
add sugar, well beaten eggs and milk,
add flour to roll out. Cut and Fry in
deep fat"
Limited space prevents the inclus-
ion of all the good things given in the
letters. Nevertheless the cooperation
of each Individual is greatly appre
ciated and it is. sincerely hoped that
the cordial response will help many
home makers to boost the million dol
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