STUFFED POTATOES — Choose 12 good^sized potatoes, wash them, and scrub the skins with a brush; bake them until done — about 1 hour. Kemove them from the oven, cut a slice off one end of each, scrape out the potato, mix it lightly with a small piece of butter, pepper and salt✪ Stuffed Potatoes, replace it in the skin, and, when all are done, return them to the oven for 10 minutes. In serving, cut a slice off the other end to make them stand upright on a flat dish, leaving the toj) uncovered. A little cooked meat can be mixed in before replacing the potato in the skin, if desired. POTATO TURNOVERS.— Have some cold roast beef, or veal and ham mixed, and cut very fine. Take hot mashed potatoes and make into a paste with 1 or 2 eggs, according to quantity. You should have twice as much potato as meat. Roll the jDotato out, 246 VEGETABLES dredging with flour. Cut this round, about the size of a small saucer. On one half put the chopped meat, fold the other half over and fry a light brown. WARMED OVER POTATOES — (1) Slice up cold potatoes, fry in a little butter, lard, or nice drippings, season with salt and pepper; fry a nice brown, and just before serving pour in a little cream or milk; toss about for a few minutes. Serve very hot. Or, (2) grate them into the dish they are to be served in, dot with butter, sprinkle on salt, and bake about 5 minutes in a hot oven. Or, (8) cut into dice, put into a dish, add a little milk, butter and salt, and heat in the oven. Never waste any potato left over. The potato is a native of America. It was introduced into England in the sixteenth century, but it was nearly 100 years before it was cultivated to any ex- tent. As food, it ranks next in value to the cereals, but it is not as cheap and desirable a food in itself as is often supposed, since it does not contain the neces- sary food elements in right proportions for a steady diet. It is best eaten as an addition to pulses, lean meat, and other nitrogenous food. Potatoes consist mainly of starch and water, about 19>% being water; starch 18^, and fibrin and albumen 2%. Young new potatoes are more indigestible than old ones. In a floury and mealy state they are easily digested, but when close and waxy they are not. They possess slightly laxative qualities. The waste in boiling is much less when they are boiled in their skins, because that is of a cork=like sub- stance partly impervious to water. There is considerable waste in peeling potatoes because the most albuminous part lies immediately under the skin. In and near the skin itself, is a poisonous acid juice, called solanine, but that is destroyed or dissipated when the potatoes are cooked. It is this poisonous acid which causes the disagreeable smell and taste of the water in which potatoes have been boiled, and it makes the water unfit for use. SWEET POTATOES. TO BOIL. — Select those of an even size, wash x^erfectly clean, and boil until tender; then peel, cut them in two lengthwise, and place them on a buttered tin in the oven to brown; in this way the skins are disposed of before sending them to the table. It takes longer to cook sweet potatoes than the common ones. The time is about f to 1 hour.

AI-modernized reading of the original text

STUFFED POTATOES — Choose 12 good-sized potatoes, wash them, and scrub the skins with a brush; bake them until done — about 1 hour. Remove them from the oven, cut a slice off one end of each, scrape out the potato, mix it lightly with a small piece of butter, pepper and salt, replace it in the skin, and, when all are done, return them to the oven for 10 minutes. In serving, cut a slice off the other end to make them stand upright on a flat dish, leaving the toj) uncovered. A little cooked meat can be mixed in before replacing the potato in the skin, if desired. POTATO TURNOVERS.— Have some cold roast beef, or veal and ham mixed, and cut very fine. Take hot mashed potatoes and make into a paste with 1 or 2 eggs, according to quantity. You should have twice as much potato as meat. Roll the potato out, dredging with flour. Cut this round, about the size of a small saucer. On one half put the chopped meat, fold the other half over and fry a light brown. WARMED OVER POTATOES — (1) Slice up cold potatoes, fry in a little butter, lard, or nice drippings, season with salt and pepper; fry a nice brown, and just before serving pour in a little cream or milk; toss about for a few minutes. Serve very hot. Or, (2) grate them into the dish they are to be served in, dot with butter, sprinkle on salt, and bake about 5 minutes in a hot oven. Or, (8) cut into dice, put into a dish, add a little milk, butter and salt, and heat in the oven. Never waste any potato left over. The potato is a native of America. It was introduced into England in the sixteenth century, but it was nearly 100 years before it was cultivated to any extent. As food, it ranks next in value to the cereals, but it is not as cheap and desirable a food in itself as is often supposed, since it does not contain the necessary food elements in right proportions for a steady diet. It is best eaten as an addition to pulses, lean meat, and other nitrogenous food. Potatoes consist mainly of starch and water, about 19% being water; starch 18^, and fibrin and albumen 2%. Young new potatoes are more indigestible than old ones. In a floury and mealy state they are easily digested, but when close and waxy they are not. They possess slightly laxative qualities. The waste in boiling is much less when they are boiled in their skins, because that is of a cork=like substance partly impervious to water. There is considerable waste in peeling potatoes because the most albuminous part lies immediately under the skin. In and near the skin itself, is a poisonous acid juice, called solanine, but that is destroyed or dissipated when the potatoes are cooked. It is this poisonous acid which causes the disagreeable smell and taste of the water in which potatoes have been boiled, and it makes the water unfit for use. SWEET POTATOES. TO BOIL. — Select those of an even size, wash perfectly clean, and boil until tender; then peel, cut them in two lengthwise, and place them on a buttered tin in the oven to brown; in this way the skins are disposed of before sending them to the table. It takes longer to cook sweet potatoes than the common ones. The time is about f to 1 hour.

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Stuffed Potatoes

The household cook book