Healthful cookery

Pare and slice the potatoes, and put them in a stew-pan with two or three tablespoonfuls of minced celery. Use only the white part of the celery, and mince it fine. Cover the whole with milk sufficient to cook and prevent burning, and stew until tender. Season with salt and cream, if desired. Cocoanut Cream or Nut Cream may be used in place of dairy milk. Roasted Potatoes. — Potatoes are much more rich and mealy roasted than when cooked in any other way. Wash them carefully, dry with a cloth, and wrap in tissue paper; bury in ashes not too hot, then cover with coals, and roast until tender. The coals will need renewing occasionally, unless the roasting is done very close to the main fire. Baked Swept Potatoes. — Select those of uniform size, wash clean, cutting out any imperfect spots, wipe dry, put into a moderately hot oven, and bake about one hour, or until the largest will yield to gentle pressure between the fingers. Serve at once without peeling. Small sweet potatoes are best steamed, since if baked, the skins will take up nearly the whole potato. Boiled Sweet Potatoes.— Choose potatoes of equal size ; do not pare, but after cleaning them well and removing any imperfect spots, put into cold Healthful Cookery water, and boil until they can be easily pierced with a fork; drain thoroughly, and lay them on the top grate in the oven to dry for five or ten minutes. Peel as soon as dry, and send at once to the table, in a hot dish covered with a folded napkin. Mashed Sweet Potatoes. — Either bake or steam nice sweet potatoes, and when tender, peel, mash them well, and season with cream and salt to taste. They may be served at once, or made into patties and browned in the oven. Potato Plash. — Take equal parts of cold Irish and sweet potatoes; chop fine and mix thoroughly; season with salt if desired, and add sufficient rich milk to moisten well. Turn into a stew-pan, and heat gently until boiling, tossing continually, that all parts may become heated alike, and serve at once. Potato Cakes. — Make nicely seasoned, cold mashed potatoes into small, round cakes about one half an inch thick. Put them on a baking-tin, brush them over with Nut Cream, and bake in a hot oven until golden brown. Scalloped Potato with Protose and Nuttolene. — Cover the bottom of an oiled pan or basin with a layer of potato sliced thin. Over this place a layer of sliced Protose spread with very thin slices of Vegetables 1 3 1 onion. Dredge lightly with flour. Add a second layer of potato; next add a layer of sliced Nuttolene, and lastly another layer of potato. Pour over this a nut cream, to which salt for seasoning has been added, to entirely cover the whole. Sprinkle the top with Granola, and bake slowly in a moderate aven until the potatoes are well done. Potato Stew with Protose. — Stew Protose in a large quantity of water. When nearly done, add some potatoes, sliced thin, and cook together until the potatoes are tender. There should be enough liquor in the Protose so that additional liquid will aot be needed for the potatoes. Season with salt, and serve. Stuffed Potatoes. — Remove the pulp from baked potatoes, mix with one-third mashed Protose, and season with a little onion, chopped fine, and salt. This should be kept hot while mixing. Fill the potatoes with the mixture, and serve at once.