Principles of cooking

Boiled Potatoes. — Wash and pare potatoes, cover with cold water until time to cook. Put into boiling salted water and cook until soft, about 30 minutes, allowing one tablespoon of salt to each quart of water. When done, drain thoroughly, cover with a folded napkin, and set where they will dry off and keep warm until served. Potatoes boiled “in jackets” are more nutritious than those pared before boiling, as there is practically no loss of nutrients when they are simply washed clean and plunged into boiling water, and cooked. Because of ease in serving, potatoes are usually pared. Mashed Potatoes. — Mash hot boiled potatoes and to every pint of potato add one tablespoon of butter, one half teaspoon of salt, and enough milk to moisten. Beat thoroughly. . Escalloped Potatoes. — Slice the potatoes in slices one fourth inch thick. Parboil 10 minutes. Place the potatoes in a baking dish in layers. Pour thin White Sauce over them, and sprinkle with buttered crumbs. Bake 20 to 30 minutes in a slow oven. | Thin White Sauce. — Two tablespoons butter, one tablespoon flour, one cup milk, one fourth teaspoon salt, speck of pepper. Prepare.as for White Sauce. Glazed Sweet Potatoes. — Wash and pare the potatoes. Cut into halves lengthwise. Parboil 10 minutes. Dip into sirup, put into a buttered pan, bake 15 to 20 minutes. Baste occasionally with the sirup. Bake in a hot oven. Sirup. — Mix one half cup sugar, four tablespoons water, one tablespoon butter. Boil three minutes. Potatoes in White Sauce. — Cut cold boiled potatoes into half inch cubes. Make a White Sauce. Add potatoes and heat. ) Stuffed Potatoes. — Bake large potatoes, cut lengthwise through the center. Remove the inside and mash. For six potatoes use two tablespoons butter, one fourth cup milk, one eighth teaspoon pepper, one fourth teaspoon - salt, one fourth cup chopped egg, or parsley, or two tablespoons grated cheese. Return to shell, and brown in oven. Lyonnaise Potatoes. — Cut three medium-sized potatoes in cubes. Melt three tablespoons butter in hot pan, add one tablespoon chopped onion, cook in butter until brown. Add the potatoess, sprinkle with one fourth teaspoon salt, speck of pepper, and stir occasionally until golden brown. Cream of Potato Soup. — Cook three potatoes in boiling salted water; when soft, rub through a sieve, and use about two and a half cups of potato. Scald one quart of milk with two slices of onion. Add the potato. Remove onion. Melt two tablespoons butter, add two tablespoons flour, and mix thoroughly. Add one teaspoon salt, one eighth teaspoon pepper. Stir into the soup. Boil three minutes, sprinkle with one tablespoon chopped parsley, and serve. Cream soups are White Sauce with some vegetable added for flavor and to increase the nutritive value. Croutons. — Cut slices of bread one half inch thick, and spread with butter. Cut into inch squares, and place in: the oven and brown. Serve with soup. Potato Salad. — Cut two cups of cold boiled potatoes in one half inch cubes. Add one half teaspoon salt, and one tablespoon of chopped onion. Mix with one recipe of Cooked Salad Dressing or Sour Dressing, and garnish with sliced hard-boiled eggs and chopped parsley. A very attractive dish is made when this salad is garnished with sliced beets, sardines, and boiled eggs. See illustration on page 77. Sour Dressing. — Mix one fourth cup of melted butter, one half cup of hot vinegar, one half teaspoon salt, one eighth teaspoon pepper, one half teaspoon chopped onion. SUCCULENT ROOTS AND TUBERS