The home cook book

To Bake Potatoes— To Boil New Potatoes— Boiled Potatoes— Creamed Potatoes— Fried Potatoes— Mashed Potatoes— Mashed Potato with Cheese Relish— Mashed Potato with Onion and Bacon— Mashed Potato and Turnip with Sausage — Puffed Potatoes— Ribbons of Potatoes— Scalloped Potatoes— Stewed Potatoes— Stuffed Potatoes—Baked Sweet Potatoes— Boiled or Steamed Sweet Potatoes — Broiled Sweet Potatoes— Browned Sweet Potatoes— Sweet Potato Croquettes— Fried Sweet Potatoes—Sweet Potato Glacé— Mashed Sweet Potatoes— Sweet Potato Pie— Sweet Potato Pone — Sweet Potato Puree- Scalloped Sweet Potatoes — Stuffed Sweet Potatoes TO BAKE POTATOES CHOOSE smooth potatoes, of equal size so far as may be, and large, for a small potato baked is apt to be nothing but skin. Wash the potatoes clean, dry with a cloth, chip off the skin at either end to allow the steam to escape and help to the potatoes' mealiness, put in a hot oven and bake, allowing from forty to sixty minutes for the roasting. The difference in the quality of potatoes, and difference in size, and also in the temperature of the oven, require considerable latitude in the time for cooking. TO BOIL NEW POTATOES Use a coarse cloth for rubbing off the skin of the potatoes. While washing, cut a small piece from the ends of each potato to help to their boiling. Drop them in boiling water without salt and boil till done. They may be served whole and plain to eat with butter, or a cream dressing may be made by pouring new milk on the cooked potatoes, and thickening the milk with a tablespoon or two of flour — the flour used according to the quantity of the milk, a tablespoon to a pint of milk. To the milk add salt to your taste. BOILED POTATOES After you have peeled and rinsed in cold water potatoes of moderate size put them in a kettle of boiling water. Have enough water to cover the potatoes and put them in about three-quarters of an hour before they are to be served. Cover the pot close and cook half an hour. Ten minutes before the half hour is up add salt in the proportion of a teaspoonful to every four potatoes. After they have boiled half an hour pour off the water and set them on the back part of the stove. If you keep the metal cover on the pot, slip it a little to one side to allow the steam to escape and save the potatoes from becoming soggy. A cloth spread over the pot while the potatoes are steaming is better than the metal cover. Serve in a hot dish. CREAMED POTATOES Follow the directions given above to the instant of setting the pot on the back of the stove. Instead, after pouring off the water, add enough sweet cream to half bury the potatoes and set over the fire till the cream is brought to boil. Then take from the fire, let stand on the back of the stove for five minutes so that the potatoes will melt into, or absorb, the cream, and serve in a hot vegetable dish. Sprigs of green parsley may be laid on the potatoes, or they may be dusted with black pepper. FRIED POTATOES