Rour over this mixture slowly, a litt'(‘ hot water at a time, just enough to scald, then (Iron this in spoonfuls into the kroiil Boil fifteen minutes or until not doughy. ‘ .\untie. POTATOES. Boil; put them on in boiling salted water, aud boil iiuickly for ten minutes, after that a little moreslowly, until they are nearly (hme. At this time pour in a cup of cold w.ater and let them co(»k a moment longer, then pour off water, sprinkle with salt and shake them light¬ ly over the fire. I'hey will l>e mealy and white. FRENCH BAKED POTATOES. 'fake large smooth potatoes and bakt* them until «iuite well done, then cut 10 TIIK PKXNSYI.VANI A OKKMANCOOK HOOK. in two lenjfthwis** and remove the inside, heiiiR earefni not to break the jaek*‘ts. Mash laitatoes, season witli iuitter, salt and milk and refill the jackets and put in hot oven to brown. Serve at once. POTATO ROSES. Select ronnil instead of long potat(K*s, after taking <»fT the skin cut round and round as if you were paring an apple, being careful not to break it until the potato is used up. Fry in a kettle of liot fat, sprinkle salt over them and drain. RICED POTATOES. Boil and peel and press through a ricer. Serve hot. POTATO CHIPS. Peel and slice very thin as many pota¬ toes as you wish for chips, pour on w’ater to cover them, and let stand until morn¬ ing, then take out and dry with a cloth. Drop a few at a time into quite hot lard, and fry until crisp. Skim out and sprinkle salt over them. POTATOES IN SEVEN WAYS. Sunday; steam, wash, season, beat until light. .Monday; bake |M)tatoes in their Jackets. Tm‘s<lay; peel and bake with roast heef. Weilnesday; hcdled potatoes whole. Thursday; peel, steam and serve whole. Kri»lay; potatoes a la pancake. Peel, cut in thin slices lengthwise, sprinkle with salt and iM»pper and fry in butter or beef drippings turning like pancakes. Saturday; potatoes boiled in their jackets. ESCOLLOPED POTATOES. Chip potatoes as for frying; put a piece of butter in a granite, iron or tin dish, brown it. put a layer (»f potatoes salt and pepper and another layer of IM»tat<K»s, s«» »m until pan is nearly full., Then add warm sweet milk and hake three quarters of an hour in a hut oven Mrs. E. N’orUm. ESCOLLOPED POTATOES. Chip your isaatoes und put cracker crumbs alternating with potat(H*H and adding butter with the seasoning. Then bake the same as the foregoing recii)e. .Mrs. .M. Keam. CREAMED POTATOES. Take cold boiled iM)tat(M‘s and cut into dice, put one tablesp<Km butter in a hot pan, when it hubbies add one tablespoon of flour, then one cup boiling milk, a little salt and pepper. Put in potatoes and cook tintil thoroughly heated. POTATO CROQUETTES. Sea.son C(dd mashed potables with pepper, salt and nutmeg beat to a cream with a tablespo<mful of melted butter to every cup full of potatoes. Add two or three eggs beaten and some minced par¬ sley. Roll into small ba'Is, dip in bread crumbs ami egg. Fry in hot lard. Margaret M. Miller. POTATO DUMPLINGS. Take one or more cups of cold mashed potatoes and add one (»r more eggs, some bread crumt>s and a tableep(H>nful of browned butter. Stir together and add flour to make them stiff✪ Potato Dumplings. Make int<» little balls, drop into boiling water. Let boil until done. Skim out and pour over them browned tmtter. (They are fine.) Mrs. C. Merkle. SWEET POTATOES.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Rour over this mixture slowly, a litt'(‘ hot water at a time, just enough to scald, then (Iron this in spoonfuls into the kroiil Boil fifteen minutes or until not doughy. ‘ .\untie. POTATOES. Boil; put them on in boiling salted water, aud boil iiuickly for ten minutes, after that a little moreslowly, until they are nearly (hme. At this time pour in a cup of cold w.ater and let them co(»k a moment longer, then pour off water, sprinkle with salt and shake them light¬ ly over the fire. I'hey will l>e mealy and white. FRENCH BAKED POTATOES. 'fake large smooth potatoes and bakt* them until «iuite well done, then cut 10 TIIK PKXNSYI.VANI A OKKMANCOOK HOOK. in two lenjfthwis** and remove the inside, heiiiR earefni not to break the jaek*‘ts. Mash laitatoes, season witli iuitter, salt and milk and refill the jackets and put in hot oven to brown. Serve at once. POTATO ROSES. Select ronnil instead of long potat(K*s, after taking <»fT the skin cut round and round as if you were paring an apple, being careful not to break it until the potato is used up. Fry in a kettle of liot fat, sprinkle salt over them and drain. RICED POTATOES. Boil and peel and press through a ricer. Serve hot. POTATO CHIPS. Peel and slice very thin as many pota¬ toes as you wish for chips, pour on w’ater to cover them, and let stand until morn¬ ing, then take out and dry with a cloth. Drop a few at a time into quite hot lard, and fry until crisp. Skim out and sprinkle salt over them. POTATOES IN SEVEN WAYS. Sunday; steam, wash, season, beat until light. .Monday; bake |M)tatoes in their Jackets. Tm‘s<lay; peel and bake with roast heef. Weilnesday; hcdled potatoes whole. Thursday; peel, steam and serve whole. Kri»lay; potatoes a la pancake. Peel, cut in thin slices lengthwise, sprinkle with salt and iM»pper and fry in butter or beef drippings turning like pancakes. Saturday; potatoes boiled in their jackets. ESCOLLOPED POTATOES. Chip potatoes as for frying; put a piece of butter in a granite, iron or tin dish, brown it. put a layer (»f potatoes salt and pepper and another layer of IM»tat<K»s, s«» »m until pan is nearly full., Then add warm sweet milk and hake three quarters of an hour in a hut oven Mrs. E. N’orUm. ESCOLLOPED POTATOES. Chip your isaatoes und put cracker crumbs alternating with potat(H*H and adding butter with the seasoning. Then bake the same as the foregoing recii)e. .Mrs. .M. Keam. CREAMED POTATOES. Take cold boiled iM)tat(M‘s and cut into dice, put one tablesp<Km butter in a hot pan, when it hubbies add one tablespoon of flour, then one cup boiling milk, a little salt and pepper. Put in potatoes and cook tintil thoroughly heated. POTATO CROQUETTES. Sea.son C(dd mashed potables with pepper, salt and nutmeg beat to a cream with a tablespo<mful of melted butter to every cup full of potatoes. Add two or three eggs beaten and some minced par¬ sley. Roll into small ba'Is, dip in bread crumbs ami egg. Fry in hot lard. Margaret M. Miller. POTATO DUMPLINGS. Take one or more cups of cold mashed potatoes and add one (»r more eggs, some bread crumt>s and a tableep(H>nful of browned butter. Stir together and add flour to make them stiff. Make int<» little balls, drop into boiling water. Let boil until done. Skim out and pour over them browned tmtter. (They are fine.) Mrs. C. Merkle. SWEET POTATOES.

The Pennsylvania German cook book