Evening star., 1932-03-18

'O COOK potato properly one must
understand something about its
composition. Starch is the chief
Il ingredient of potatoes, and each
little starchy particle is encased
in a wall of cellulose. To break this
ceIluIose or woody wall quickly the po-
tato must be placed in boiling water.
which will burst the covering of the
starch particles and cause the starch
itself to cook so rapidly that it will be-
come floury and white. II allowed TO
soak in cold or even hot water, the
cellulose becomes filled with water ana
the starch soggy and heavy. 1t Is much
the same when potatoes are baked
They should be placed in very not
oven always. ,,E
Never add salt to potatoes while they
are boiling. Wait until you have drained
the water from them, then sprinkle
them with salt and shake the kettle
well for a minute. Salt has q tendency
to draw the minerals from the potatoes.
Scrub them before cooking them, until
the skins are nearly white, cook in rap
idly boiling water until tender. drain,
then sprinkle with salt, Shake over the
fire for a minute or two to make them
foury, then cut a cross in the SIDE OF
each potato. raise the skin slightly ana
place a piece of butter in the opening.
Serve on a folded napkin on hot dis-l'
Tasty, Quickly Prepared.
When you have a small quantity Of
spinach and white potatoes LETT over
from dinner try the following dish Tor
luncheon: Mix equal quantities OF colo
mashed potatoes and spinach to paste
and add tablespoonful of melted but
ter. with paprika, pepper and salt to
taste. Spread on a buttered pie tin and
sprinkle with fine bread crumbs. Dot
with butter and bake a light brown.
Cut into pie-5haped pieces when serving.
With the bottom of small codee
cup or utensil of similar size, dipped
In -four make depressions in potato
nests. Brush lightly with egg ana
brown quickly in a hot oven. Place In
well creased pans. Fill each nest with
a spoonful Of chopped meat or fish OF
any kind moistened with any preferred
sauce. Serve at once, with a garnish
on a shallow serving platter. IhlS is
good for a main dish.
Diced sauted potatoes, in quarter
inch dice, make a delicious filling for
a puffy omelet. Put il on one-half
the omelet Just before folding over
Serve at once. Bits of sausage or
minced ham mixed With the potato
used in this way makes an appetizing
combination.
French Baked Potatoes.-Cut some
pared potatoes into wedge-shaped pieces
the long way the same as for French
fried potatoes, and put in a layer IN
baking pan. Brush with plenty OF
melted fat, letting them warm
minute first, then bake in a hot oven
until a golden brown and cooked
through, turning once or twice. =.
Very savory and tempting are baked
potatoes to which cheese has Deen
added. They should be baked, then cut,
and q teaspoonful of grated cheese
tucked into each one.
Mashed potato has many decorative
possibilities that should not be neglect
ed. For garnishing steaks, roasts ana
chops. mek2 potato ro5ef, using q
pastry b2g with star e. rose tHHe
to faSilion them.
Fried liver sounds ordinary enough.
even to the person who is especially
fond of it. but If it's served With a
border of fluffy potato roses. oelicately
Drowned on top, it is transformed into
a company dish.
Potato hot pot is very nutritious ana
economical. To make, peel ana sllce
six onions and enough potatoes 70
make four cupfuls. Cover these veee- se-
tables with boiling water and COOK for
FIVE minutes, then drain and place
them in a baking dish with one cupful
of canned tomatoes, two tablespoonfuB
of chopped parsley and salt and pepper
to taste. Add one cupful of milk or
water, dot with butter and cover
closely. Bake in moderate oven Tor
two hours.
Savory potato custard is an excellent
meat substitute. Boil enough potatoes
to make four cupfuls when riced. ADD
to them a cupful of hot milk, table,
spoonful Of butter and salt, pepper ana
r3aprikaI to taste, also a pinch Of mace.
Beat until very light and free from all
Jumps. then add two well beaten eggs.
Pour into creased pudding dish and
dot with bits of butter. Bake rich
brown and serve hot from the dish IN
which it was baked.
Different varieties of hashed Drowned
potatoes are nice for breakfast. Chop