The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-02
DAINTY DISHES
MADE FROM
POTATO
Useful Hints on Serving This
Common Vegetable
Attraotiyely

thought to prepare perfectly even
so common dish as plain boiled
potatoes. to say nothing Of the deil-
cious variations which can be so
successful il a little ingenuity and q
generous amount OF care are used.
In boiling potatoes only rapidly
boiling water should be used. Wash
the potatoes and pare them. or not,
as desired. Is they are pared. but
them at once In cold water to pre-
vent discoloration. Then drop them
into the rapidly boiling water. add.
ing when they are half done one
tablespo onful OF salt Tor about seven
potatoes. Bring quickly to the boil.
ing point again and boil until ten.
der when pierced with 4 fork. Then
drain from the water. uncover and
shake gently In the sausepan near
an open windOW that they may be.
Come dry. meaIx. and flalxy.
If the potatoes are to be riced.
forcO the hot. boiled potatoes
Through a potato ricer or coarse
strainer, season to taste with salt,
pepper and butter. and pile III q
hot vegetable dish. When the pOla.
toes are to be mashed. 1t is also pre.
ferable to force them while sim hot
through the ricer. for then there will
be no danger OF Jumps. However,
4 one has only wooden or wire
potato masher. II u still possible 10
produce mass. e one Is very care
1ul 10 remove All the Jumps with
the masher before adding the sea.
soninR. When the potatoes are sur.
1iciently mashed, season them with
salt, pepper and butter to taste. ana
add enough hot milk to make the
mixture creamy and vet not too SOFT
70 stand ND well when dropped from
q spoon. Beat the potatoes yieor.
ously with the masher or spoon un-
I'll they become lIgnt and fluffy.
Then serve at once In 81 hot vege-
table dish Rarnish0d with chopped
parsley or q sprinkle Of paprilxa.
When baked potatoes are being
prepared, It II always well 10 &C.
Iect those potatoes that are smooth
and unbIemished and Of Uniform,
medium size, so that they will bake
In the same length of time. Scrub
the potatoes well and dry them
thoroughly, IL q crisp skin Is de-
sired, rub the potatoes over lightly
with any unsalted Fat or cooking
oil before baking. Then bake them
n g 500 degree +. oven Tor forty.
to- sixty minutes.
=
white potatoes, we can make from
them many delightful dishes, OF
which the following are some Of
the best:
SavOry Potato
Cut cold, boiled potatoes into
small dice. To four cupfuls Of the
cooked, diced potatoes, add one-half
cupfuI Of finely chopped green pep
pers, two teaspoOnfuls OF salt, and
one-fourth teaspoOnfuI or pepper.
Put into q well-greased shallow
baking dish, sprinkle with two
tabiespo onfuis OF flour and pour
over the top one and One-haIf cup
fuls OF milk. Dot with two table
spoonfuls Of butter in small pieces
and bake at 500 degrees Fahrenheit
for twelve minutes.
Potato Ovals
Wash, pare and cook six medium
sized potatoes until tender. Drain
and force through ricer. Add two
tabIespoonfuls Of butter, two tea
spoonfuls OF grated onion, two egg
yollxs, well beaten, four tablespoon
fuls Of milk. one and one-half tea
spoonfuls Of salt and one-eiglIth
teaspoonful OF pepper. Work until
well blended, then form into oval
balls, roll In flour and place around
the roast OF meat about twenty
minutes before it is taken from the
oven. When nicely Drowned, re-
move from the pan and serve
around the meat.
Rhode Island Potatoes.
Cut five medium-sized raw pota-
toes into slices about One-eightln Of
an inch thick. Cook in boiling, salt
= 49, atSAa~ t.
well and spread out in q buttered
cupful of melted butter, which has
been mixed with one and one-half
+teaspoonfuls of Worcestershire
sauce. one and three-fourths tea
spoonfuls of salt, and one-fourth
teaspoonful Of paprika. Bake ut
400 degrees Fahrenheit for fifteen
minutes or until the potatoes are
tender, basting them often with
the gravy. Serve at once.
Potatoes Maitro d'HOtel.
Wash and pare six rnedium-sizsd
potatoes. Cook until tender in boil
ing, salt water. Drain and cut
the potatoes in slices. Return them
to the saucepan, adding two table
spoonfuls of butter, two tablespoon
fuls of chopped parsley, one-half
teaspoonful Of salt, and one-fourth
teaspoonful of pepper. Heat thor
oughly, being careful not to break
TIE potatoes In stirring
O'Bfien au Gratin Potatoes.
Make a cream sauce of one and
one-half tablespoonfuIs OF flour,
three tablespoonfuls of butter, one
and one-balf cupfuls of milk, one
teaspoonful of salt and one eighth
teaspoonfuI of pepper. Add five
tablespoonfuls of minced green
peppers and three-fourth cupful Of
grated American cheese; cook till
the cheese is melted, and then pour
over two and one-fourth cupfuls "
diced cooked potatoes. Put in
buttered baking dish, cover with
dry bread crumbs, about three.
fourths of a cupful, and dot with
butter and bits of cheese. Brown
in the oven at 500 degrees F. for
twelve minutes. Canned pimientoes
can be substituted for the peppers.
Partisan Potatoes.
Slice one onion thin and put in
q kettle with six tablespoonfuls OF
drippings or vegetable fat. Fry the
onions until golden brown. Then
add six potatoes sliced very thin.
two and one.half teaspoonfuls OF
salt, one-fourth teaspoonful of pep
per, and two tablespoons of chopped
parsley Cover and cook very slow.
", taking care to stir the potatoes
gently with fork so that they will
brown evenly and without breaking.