Evening star., 1932-03-18

cOlQ WnlLe pOldloeS AlIO AaA1y idi &c
pieces. season with salt and paprika,
add two or three tablespoonfuls of milk
and add a few bits of minced bacon,
nam or sausage if wished. Put into a
hot frying pan with little hot, savory
fat, stir for about a minute, then press
| lightly into a mound at one side of
the pan and let it get rich golden
brown. Tip out as you would an omelet
and garnish with parsley. This, with
! potato as the main ingredient, and
| either no meat or the small bits Sug-
gested above, is, of course, very diff
| ferent dish from the ordinary hash, but
ordinary hash is exactly as appetizing
a breakfast dish of composed largely OF
! potato instead of half and half meat
and potato with q very small amount
of cold meat mixed with it. Cold
corned beef makes the best hash.
| Moisten with hot salted water or milk
or corned beef broth. Always save
corned beef broth for this purpose.
Brown golden brown like an omelet
and serve very hot with piccalilli or
catsup.
Fried Potato Noodles.
These served with a dinner will
transform it into feast. Boil and
mash enough white potatoes to make
one and one-half cupfuls. Cut into bits
half cupful Of stale bread. Brown
the bread slightly in the oven, then
crush it with a rolling pin and fry to
deep brown in a tablespoonful of but
ter Add the buttered crumbs to the
mashed potatoes with salt, pepper and
paprika to taste and if you like the
flavor add also a tiny pinch of mace.
Beat the ,yolk of one. egg lightly and
stir 1t into the potato mixture, then
fold in the stifay beaten white of the
egg. Whip the whole until very light,
then make into balls the size Of marbles.
Drop these into hot, deep fat and fry
until a golden brown. The balls should
puff up to twice their size, and will be
very light If properly cooked. They
may be served with tomato sauce or
simply with melted butter, and are
greatly improved if little grated
cheese is sprinkled over them Just be-
means of using bits Of cold meat, chop
the meat very fine, season well and
place in the center of the noodles when
making them into balls. II you wish
the balls to be still lighter add half a
teespoonful of baking powder to the
potatoes when the crumbs are added.
This is not necessary, but is well liked.
Chowders and Soups.
There are many Sup5t2ntlal ana IN
expensive chowders and b.sques which
have potatoes for their foundation. A
very delicious cream soup is made as
follows: Pare and boil three white po-
tatoes as usual, rubbing them through a
sieve when tender. Scald pint and a
half of milk with a slice Of onion and
stalk Of celery. strain the milk into
the potatoes, with a tablespoonful of
butter, salt and pepper to taste, and a
sprinkling of paprika. When ready to
send to the table, add teaspoonful OF
finely minced parsley. To vary this
added at the last minute. To make
potato and turnip soup, add one me-
| dium-sized tucnip to the potatoes when
| placing them over the fire ID cook, then
| proceed as in the above recipe.
| Sweet Potato Soup.-Masl through
ricer enough baked sweet potatoes to
make two cupfuls, then put through
riter again with half cupful Of cooked
rice. Stir one quart of hot scalded milk
slowly into the mixture, then return to
double boiler. Brown two tablespoon
fuls of -four in two tablespoonfuls of
melted butter or bacon drippings. make
smooth, then add to the hot milk mix
| ture. Do this gradually. Season with
salt and a dash of cinnamon.
Pancakes. Omelets, Fritters.
Potato pancakes make tasty dish
to serve with pot roast or with roast
pork. They are made from raw pota
toes Peel three large white potatoes
and place them in cold water in which
a teaspoonful of salt has been dissolved,
for half en- hour then CRATE them and
add dash each of pepper and paprika
/ Of nj ~ colt
| well beaten eggs, and two tablespoonfuls
| of -four. Beat hard for several min
utes. as beating makes the pancakes
light. Then drop by spoonfuls into hot
fat. Fry a light brown. and drain on
soft paper. Serve very hot. For lunch
con serve these with apple sauce
Potato omelet will furnish a very
appetizing and easily prepared break
fast dish. Beat two cupfuls Of cold
mashed potatoes to a cream with hot
milk, add salt and pepper, two table
spoonfuls Of melted butter, and two well
beaten eggs. Heat the omelet pan and
melt in it a tablespoonful of butter,
turn In the omelet mixture. and cook
until set. Sprinkle with chopped pars-
ley and fold. Serve on hot platter
Potato fritters make a very good and
substantial luncheon dish. Served with
sirup or Jelly, they will always be rel
| SIlSQ. rare ana WASH SIX medium sized
potatoes, then CRATE anc press them
well to expel the excess moisture. Sift
two tablespoonfuls of -four with one
teespoonful Of baking powder and add
to the potatoes, with one well-beaten
egg and one-fourth teaspoonful of salt
Beat well, then drop by spoonfuls into
hot. deep fat, fry to a golden brown.
and drain on paper. Serve at once, for
these are not good unless very hot.
Partially cook four medium-sized
sweet potatoes. Cut into dice. Pare,
core, and cut four medium sized apples
into cubes. Butter a casserole with one
third cupful OF butter and place in it
alternate layers of sweet potatoes
sprinkled with salt and layers of apples
Pour over them half a cupful of water.
Bake covered until done. If desired.
the top may be garniShed with marsh
mallowS and returned to the oren to
brown