The Twin-city housewife

Wash and pare potatoes and cut in small balls with a French vegetable cutter. Soak fifteen minutes in cold water. Dry between soft cloths. Fry in deep fat, drain, and sprinkle with salt. Fifty THE TWIN-CITY HOUSEWIFE Potato Souffle Bake six good sized Irish potatoes. When done cut ofl the tops and with a spoon scoop out the inside into a hot bowl and mash fine; add one tablespoon of butter, one-fourth of a cup of hot milk, one teaspoon of salt; pepper to taste. Beat until light and then add the wellbeaten whites of two eggs; stir gently. Fill the skin with the mixture, rub over with the yolks of the eggs. Put into the oven until hot and a light crown.—Mrs. EH. A. Ebert. Saratoga Chips Wash and peel the potatoes, slice very thin and let them stand in cold water half an hour or longer, having the water slightly salt. Remove from water, place between a napkin to dry; then fry in hot drippings a light brown. Serve in a napkin or pile about fish.—Mrs. R. B. Glenn. Stewed Potatoes Cut several potatoes into dice and parboil until tender. Add milk enough to almost cover and cook until potatoes are done. Season with butter, pepper, salt and a little minced parsley. Stuffed Potatoes Wash Irish potatoes, bake, and cut into halves. Scoop out insides, season with butter, celery seed, pepper salt and grated cheese. Put back into skins cover each with grated cheese, stand on ends ina pan, and put into oven and brown.—Mrs. P. W. Crutchfield. Candied Sweet Potatoes Boil or stew large potatoes until nearly done. Peel and cut in slices, not quite half an inch thick. Place ina baking dish with very little water. Spread each slice with butter, sprinkle thickly with sugar and bake until brown.—Mrs. V. O. Thompson. Creamed Sweet Potatoes Boil sweet potatoes until well done, peel, and run through a potato masher. Season with butter and salt and add cream to thin to consistency of a thick batter. Nut meats may be added if desired. Put in a baking dish, cover top with marshmallows and put in oven and brown.—Mrs. Geo. F. Dwire. Glazed Sweet Potatoes Boil medium sized sweet potatoes forty-five minutes, drain, pare, cut in halves lengthwise and sprinkle with salt. Heat two tablespoons of butter and one tablespoon each of water and brown sugar. Place potatoes in a shallow baking dish, using the mixture to baste them, and let brown in oven—Mrs. W. L. O’Brien. Sweet Potato Chips Slice potatoes very thin and put in a pan of cold salt water. Dry with a cloth and fry in boiling lard. Place on brown paper to drain. —Mrs. J. C. Goodman. Stuffed Sweet Potatoes : Cut baked sweet potatoes into halves lengthwise, scoop out centers without breaking skin. Put through a colander or vegetable press. Add to each pint a level tablespoon of butter, a level teaspoon of salt, a saltspoon of pepper. Beat until mixed. Add a teaspoon of onion juice, a tablespoon chopped parsley, and a saltspoon of mace. Put mixture into skins, brush top with beaten egg and brown in quick oven.—Mrs. C. L. Carroll. | Rice To one cup of rice put four cups water and cook in a large double Boe until dry. Season with salt, butter and cream just before taking from the stove, but do not stir at all, letting the seasoning cook through instead. Turn into a dish very carefully without stirring, in order that the grains may be whole. . i : —- |. THE TWIN-CITY HOUSEWIFE fifty-one Hindoo Recipe For Cooking Rice Place over the fire a large kettle of boiling water. Put into this, slowly, so as not to check the boiling, the dry rice. Do not cover but boil hard for thirty minutes. When done pour into a colander and pour over it a kettle of boiling water to wash off every drop of the starchy water. Toss the rice up in the colander two or three times, and serve. Every grain will be whole and distinct.