Household science and arts

6 baked potatoes 1 tbs. butter } ts. salt Spk. pepper 1 c. milk 1 egg beaten BAKED POTATOES Select medium-sized potatoes and scrub them thoroughly with a brush. Bake them (about thirty-five minutes, or until they are soft, turning them occasionally) on the grate of a hot oven. When they are done, press them in a cloth until the skins break, replace them in the oven three or four minutes in order to let steam escape and to prevent sogginess. Serve them at once in a folded napkin or an uncovered dish. STUFFED POTATOES Cut a slice from the end of a baked potato, or split it, scrape out the inside with a fork; mash and season it, and add milk, which has been heated, and beaten egg, and beat the mixture well. Return the mixture to the shell and heat it. BOILED POTATOES Select potatoes of uniform size. Wash them, and pare them thinly; if possible, allow them to stand in cold water one hour before cooking. Cook them until they are soft, in freshly boiling water to which salt has been added. Drain them, remove the cover, and shake them over the fire until they are dry. Serve them hot. pigitized by Google 6 boiled potatoes 2 tbs. butter i ts. salt Spk. pepper About 4 tbs. hot milk. 4 boiled potatoes } ts. salt Spk. pepper Milk to cover, or i c. to 1 c. potatoes 2 tbs. butter 1 ts. chopped parsley 2 c. pea beans i lb. salt pork 1 ts. salt 2 tbs. molasses 1 c. boiling water RICED POTATOES Prepare boiled potatoes according to No. 19. Then pass them quickly through a hot ricer and serve them at once. MASHED POTATOES Mash the boiled potatoes, add the butter, salt, and pepper. Add the milk slowly and beat the mixture with a fork until it is light, white, and foamy. Heap it lightly on a hot dish. CREAMED POTATOES Heat the milk in a double boiler. Cut the potatoes into cubes and put them into milk. Add seasoning and cook the cubes slowly until the milk is absorbed (about } hour). Add the butter and parsley and serve the dish at once. BOSTON BAKED BEANS Cover the beans with cold water and soak them overnight. In the morning drain off the water. Add fresh cold water and simmer the beans until they are tender or until the skins crack. Drain the beans. Scald the rind of the pork, scrape it, and gash it into half-inch slices. Put the beans into a bean pot and put the pork in, leaving only the rind exposed. Mix the molasses, salt, and boiling water together and pour the mixture into the bean pot, then add enough boiling water to cover the beans. Cover the bean pot, put it into the oven, and bake the beans slowly eight hours, removing the cover the last hour to brown the rind of the pork. Add boiling water from time to time throughout the baking. Digitized by Google VEGETABLES (For scalloped dishes, and cream soups.) 1 tbs. flour 2 tbs. butter to 1 c. milk } ts. salt Spk. pepper (For cream toast, vegetables, fish, and meat.) 2 tbs. flour 2 tbs. butter to 1 c. milk 1 ts. salt Spk. pepper (For croquettes.) 4 tbs. flour 2 tbs. butter to 1 c. milk } ts. salt Spk. i)epper WHITE SAUCE L TfflN WHITE SAUCE Scald the milk. Mix the flour with a little cold milk and smooth out all lumps. Add the flour mixture to the hot milk, stirring constantly. Boil it about five minutes ; add the salt, pepper, and butter. n. MEDIUM WHITE SAUCE Scald the milk. Melt the butter and add the flour to the melted butter, smoothing out all lumps. Add the hot milk very slowly, stirring it constantly. Boil it five minutes ; add the salt and pepper. ra, THICK WHITE SAUCE