SOME POTATO RECIPES.

Dominion, Volume 1, Issue 48, 20 November 1907, Page 3

SOME POTATO RECIPES.

As potatoes are served daily inmost households, and -generally cooked in the samo monotonous manner, it may be of interest totearn'of the'many palatable ways this ? m $ y i. ve £ etal),e can.be served. Commonest of ajl is the boiled potato, of which it' is sometimes said "even a child can cook that," but too often it is served in a watery mass, yery 'difficult to digest. If you will follow these directions carefully you will have snowwh te, mealy potatoes every time you boil them. •■■-.,• Boiled Potatoes.—Wash the potatoes and then "peel them as thinly as you can. If the potatoes are old, fill the saucepan with cold water, slightly salted, and then add the potatoes; bring the water to a boil, then Bimmer for about twenty-five minutes. Strain off the water. Shake the saucepan lightly and thoroughly, take off the lid, and set on one side of the fire for five or ten minutes. Put on a hot dish and send to the table at once- If you.have good potatoes, they should be' balls of flour" when treated this way. To boil new potatoes, wash them thoroughly and scrape carefully. Cook in boiling salted water from -, fifteen to oightten minutes. Dram off tho water and dry as before. , Pour a tablespoonful of melted butter over them and sprinkle with minced parsley. Mashed Potatoes.—lt hardly seems necessary to give directions for' preparing this simple dish, but many cooks spoil it by using cold water instead of hot. Cook as directed for boiled potatoes, and when the potatoes are quite dry add the boiling milk and a little butter, pepper,, and salt to taste. Beat and whisk until light and very white. No one who has/not tried it can realise the difference the hot milk makes. Potato Straws.—Peel and cut into strips ono-eighth of an inch in depth and width. Have ready a bowlful of cold salted water, to which has been added tho juice of a small lemon. Put the strips in this water, and, leave for fifteen minutes in a cool place Dry thoroughly and fry in boiling fat. Send t'o the table on a hot dish.

1 otato Bibbons.— Wash and peel the vegetable in the ordinary way. Now begin peeling again round and round just as if you wore peeling an'apple. Bo careful not to break the ribbons; drop into very hot fat and fry to a delicate brown. Drain on paper spread on a sieve. Keep hot until all are .tried. •Potato Croquettes.-If your mashed potatoes are rather soft, mix a little flour and one beaten egg with them and form into balls, and then sprmklo a- little grated old cheese over them. Fry in hot fat or butter Serve on a folded napkin and ornament witli little sprigs of parsley here and there on the platter. . . Potato Cases filled with Vegetables.—Cook a .pound or more of floury potatoes and mash them until quite smooth with an ounce of butter, the yolk .of an. egg, and a little pepper and salt. Sprinkle in just sufficient flour to make a paste that can be rolled without breaking. With a pastry cutter cut out some little patties. . Fry in hot fat until a golden brown, or brush ovor with egg and bake in a hot oven if preferred. Fill theso little cases with a mixture of peas and asparagus heads, which have been tossed .until hot in melted butter. String beans, young carrots, and turnips may be used in the same way cut up in very small pieces. Potato Puffs.—Prepare as for mashed potato.- While hot, shape into balls about the size of an apple. Butter well a tin pan and lay the balls on it. Brush them over with beaten egg, brown in the oven, and when done slip a knife under them and slide upon a hot platter. Put little sprigs of parsley all over them, and slices of liardbbiled egg on the dish.

Potato Crust for Meat Pie.—lf in your larder you have some cold veal, chicken, or lamb, boil it until it ia tender and season to taste. Line a baking-dish, sides and bottom, _ with hot seasoned mashed potatoes. Fill in the centre /with the meat mixture, cover the top with potato, brush with the white of an egg, and brow: in-the oven. , Potato Souffle. —Season two cupfuls of hot mashed potatoes with' butter, salt, and pepper, and a little minced parsloy. Beat in half a cupful of milk and stir until the mixture is a smooth cream. The work will be. done more speedily over hot water than i. f the potato is in a state of cooling. Fold in the whites of four eggs beaten stiff, turn into a >uttered" dish, and bake about ten minutes, or until the souffle Ms puffed and brown. Serve it immediately in the same dish :or it will fall. The parsley, may bo omitted if it is not liked. Grated choese is sometimes sprinkled over the top.