Buckeye cookery

pan with roast meat, basting often with the drippings. BREAKFAST POTATOES. Peel, cut in very thin slices into a very little boiling water, and VEGETABLES (°° BBR PICA a RERUN te CA eo LR CRE a DAP e 7 by tt. ¥ 336 VEGETABLES, eee so little that it will be nearly dry when they are cooked, add salt to taste, some cream, or a very little milk and a bit of butter. A little practice will make this a favorite dish in any family. The art is, to cook the potatoes with a very little water, so that it will be evaporated at the time the potatoes are done. They must be stirred occasionally while cooking. Xe POTATOES AND ONIONS. Boil potatoes in skins, peel while hot and slice ; about an hour before wanted, slice onions, and let stand in salt and water; while peeling potatoes, put onions in skillet with a little ham gravy or butter and a little water, and cook slightly; take out, put in vege. table dish a layer of onions, then potatoes, then onions, etc:., with potatoes last;add a cup of vinegar to skillet (with ham gravy or butter), warm and pour over the potatoes and onions. FRIED RAw POTATOES. Wash, peel, and slice in cold water, drain in a colander, and drop in a skillet prepared with two table-spoons melted butter or beefdrippings, or one-half of each; keep closely covered for ten minutes, only removing to stir with a knife from the bottom to prevent burning ; cook another ten minutes, stirring frequently until done and lightly browned. Sweet potatoes are nice prepared 1 in the same manner.— Mrs. M. E. Southard. _ FRIED WHITE POTATOES. Peel and boil in salted water, remove from the fire as soon as done so that they may remain le. ; have ready one beaten egg, and some rolled crackers or bread-crumhs; first roll the potatoes in the egg, and then in the crackers, and fry in butter till a light brown, or drop in boiling lard. This isa nice way to cook old potatoes. MAsHED POTATOES. _ Pare and boil till done, drain, and mash in the kettle until perfectly smooth; add milk or cream, and butter and salt; beat like cake with a large spoon, and the more they are beaten the nicer _ they become. Put in a dish, smooth, place a lump of butter in the - center, sprinkle with pepper; or add one or two eggs well-beaten, pepper, mix well and put in baking dish, dip a knife i in sweet * f ' Ty, eK , - ; a ; , pele wert CN 4 Weak é dn se Simei m Re Alaa TY PA ah ee Tae ) pat CAP) hes hee Sa deat Cnty caltrt a al CP ARS eta eae ey WNT RMORSR Ba UG Nt ad ee ak Bie Rec ee Nae er POL et Yy Sal phd te milk, smooth over, wetting every part with milk, and place in a hot oven twenty minutes. ‘To warm over mashed potatoes, season with salt and butter, and a little cream or milk, place ina buttered piepan, smoothing and shaping the top handsomely, and making checks with a knife ; brown in a stove or range oven; place tin on a second dish and serve on it. Or, add a little cream or milk to cold mashed potatoes, press evenly in a basin, set away, and in the morning slice and fry. i New Porarogs. Wash, scrape, boil ten minutes, turn off water, and add enough | ‘more, boiling hot, to cover, also add a little salt; cook a few moments, drain, and set again on stove, add butter, salt and pepper and a little thickening made of two table-spoons flour in about a pint of milk (a few small ones may be left in the kettle, and broken, not mashed with the potato-masher), put on the cover, and, when the milk has boiled, pour over potatoes and serve. Or, when cooked and drained, put in a skillet with hot drippings, cover, and shake till a nice brown. POTATOES IN JACKETS. Bake as many potatoes as are needed; when done, take off a