Buckeye cookery

Cut large potatoes, if to be steamed, or boiled, in four, and small ones in two pieces, and remove the core - if defective. If to be boiled (steaming is much preferable) put them on in clear fresh boiling water. Keep closely covered and at a steady boil for at least twenty minutes, five or ten minutes more may be requisite, according to the quality of the potato. Watch carefully, and the very instant they present a mealy and broken surface remove them from the stove, raise the cover just enough to admit the draining off of the water. This may be accomplished successfully and quickly, after a little practice, and is far better than turning them into a colander, thus suddenly chilling them and arresting the further development of the starch, which, after all, is the main point to be accomplished. Drain the water off thoroughly and quickly, sprinkle in sufficient salt for seasoning, cover the vessel closely, give it a shake and set back on the stove, being careful not to have it too hot. In a minute or so give it another shake to stir up the potatoes, throw in a little hot cream or rich milk with a lump of butter and a sprinkle of pepper, cover immediately and leave on the stove for another minute. This last process adds greatly to the good cooking of potatoes. They are ready now to be dished whole or mashed. Some skill is required to mash them properly, simple as the operation may appear. The old fashioned wooden masher possesses advantages over the new perforated iron plate with handle so nearly representing the old time churn dasher. Mashed potatoes should be dipped out lightly into a hot covered dish and literally coaxed into a delicate mealy heap, instead of being stirred and patted and packed and cheesed into a shapely mass. If potatoes are very watery and they must be used for food, a small lump of lime added to the water while boiling will improve them. More so than any other vegetable does this.one differ in quality, according to variety and manner of culture. However the main crop may be raised, every farmer’s wife should secure for late Spring use a supply of a choice variety cultivated entirely in rotten wood soil, or in soil where wood ashes and gypsum are used as fertilizers. The great point in cooking potatoes is, to take them up as soon as they are done.. Of course it is important to begin to cook them at the proper time. When boiled, baked, fried or steamed, they are rendered watery by continuing to cook them after they reach the proper point. For this reason, potatoes, to bake or boil, should be selected sc as to have them nearly the same size. Begin with the largest first, and continue to select the largest till all are gone. Be careful that the water does not stop boiling, as thus the potatoes will be watery. Never boil them very hard, as it breaks them. Medium-sized potatoes, when young, will cook in from twenty to thirty minutes; when old, it requires double the time. When peeled, they boil fifteen minutes quicker. In baking old potatoes — with meat, now, it is better also to halve them. Leave them in the water until the meat is within half an hour of being done. See . that the pan contains plenty of drippings, and with proper heat ° the potatoes will be brown and crisp without and white and mealy within. They may be fried in the meat gravy, or warmed up in butter for breakfast. The secret of having potatoes mealy and palatable is to cook them rapidly. Steam until the skin cracks, — and a fork easily penetrates the center. If not to be served at once, continue steaming, as they become solid sooner than when boiled. New potatoes should always be boiled in two waters, and old _ ones are better for it. Put on two kettles of water, set potatoes in one, when in a wire basket, and when about half done ‘transfer to the other. : ASPARAGUS.