Twentieth century home cook book

Wash the potatoes well and allow them to stand in water for at least one hour and a half, to remove the black liquor with which they are impregnated and a brackish taste they would otherwise have. Never pare the potatoes before boiling, as they lose the starch by so doing and are made insipid. Put them into a kettle of cold water with a. little salt, cover closely and boil rapidly, using no more water than will just cover them, as they produce a considerable quantity of fluid themselves while boiling, and too much water will make them heavy. Just as soon as they are done, instantly pour off the water, set them back on the stove, and remove the cover of the saucepan till the steam has evaporated. They will then be delicious and mealy. SCALLOPED POTATOES. Slice raw potatoes thin ; place in a pudding dish ; after each layer, pepper, salt and butter; When the dish is full, pour in a cup of cream or milk; [1G4] bake nearly an hour a nice brown. Dredge flour over each layer except the top one. Butter the dish well before using. —Mrs. E. R Persons. BAKED POTATOES. Select large potatoes and see that theyhave no bad spots; wash them and bake in a quick oven until soft. To be eaten with butter and salt. This is the most wholesome way of cooking potatoes, and especially nice for invalids. HOW TO COOK NEW POTATOES. After scraping them well, boil for twenty-five or thirty minutes in salted water. Drain them well and allow them to dry for a few minutes — then pour melted butter over them and serve. A little chopped parsley is an addition. SARATOGA POTATOES. Peel and slice as thin as possible with a very sharp knife or a slaw cutter. Drain them and dr}' in a cloth. Have lard boiling and drop in a few at a time. Salt as you take out and lay them on a blotting pad to absorb the grease. These are nice for lunch or picnics. — Mrs. John Fletcher. POTATOES A LA MAITRE D'HOTEL. Boil the potatoes until tender, then peel and cut into slices ; put them into a stewpan with fresh butter, parsley and cives chopped up ; salt, pepper and a very little vinegar; warm them up and serve. Oil may be used in place of butter. If the potatoes are very small they need not be sliced. CREAMED POTATOES. Cut cold boiled potatoes into cubes or thin slices ; put them into a shallow pan covered with milk, and cook until the potatoes have absorbed nearly all the milk ; to one pint of potatoes add a tablespoonful of butter, half a teaspoonful of salt, half a saltspoonful of pepper and a little chopped parsley. MASHED POTATOES. Boil until tender, drain dry, season with salt, and mash until not a lump remains • then add enough hot milk to make the right consistency, and a piece of butter. Mix lightly with a fork, heap in a dish and serve immediately. Do not place in an oven unless unavoidable, and do not smooth over with a knife or spoon. The delicacy of mashed potatoes is their lightness. —E. J. M. FRENCH FRIED POTATOES. Pare and cut the potatoes in any way desired. Drain and dry in a cloth. Have lard boiling hot and fry them to a very light brown • salt as you take out, and drain well of all grease. LYONNAISE POTATOES. Boil potatoes and allow them to get cold. To one-half pound of the sliced potato, two ounces of onion, a heaping teaspoonful of chopped parsley, butter the size of an egg. Put the butter in a saucepan, and when hot throw in the onion (minced) and fry to a light color ; add the potatoes ; stir until hot and light brown; then mix the parsley and serve hot. KENTUCKY POTATOES. Pare and slice thin, put in a pan, with bits of salt pork among them, and season with salt and pepper. Pour over them one cup each of sweet milk and boiling water, and bake in a hot oven. POTATO PUFFS. One cup of cold mashed potato, mix with one egg, shape and cook in boiling lard.