WHEN COOKING POTATOES.

Shannon News, 29 October 1924, Page 3

WHEN COOKING POTATOES.

Potatoes are seldom cooked properly or served attractively. Yet It is *not difficult to get good results if the following rules are observed:Boiled potatoes. —To keep them dry and floury do hot add the necessary salt.until they are nearly cooked. Before' serving, drop in a small piece of butter and sprinkle with a little chopped parsley. If the potatoes are cooked before the meat is ready, strain off the water, but do not shake them. Put the saucepan in a warm place with a clean folded teacloth over the potatoes. Shake before removing from the pan to make them floury. If the potatoes are old, put a teaspoonful of vinegar in the water just before they are cooked; this will whiten them. If they arc hew, add a little milk to tfye water to prevent from turning black.

Potatoes in their jacket^. —It is very important to prick the potatoes wq)l with a skewer before putting them in the oven, or they will burst. Choose potatoes that are a good shape (not too large), and all, as far as possible, the same size. Serve with balls of butter in a dish garnished with parsley. Roast Potatoes. —These must be basted well and turned constantly to obtai’n an even browness all over. Drain thoroughly when cooked, or they will be too greasy. Fried Potatoes. —Do not begin to fry them until a blue smoke shows that the fat is boiling. The potatoes must be well dried before being put in the pan. It is best to use deep fat, and, if possible, a frying basket. Drain thoroughly on lcitche’n paper and serve' very hot on a paper*-lined dish. Creamed Potatoes.—Use left over cold potatoes. Make an ordinary white sauce with flour, butter and milk. When it thickens, add the potatoes, cut up small, and stir till they are hot. Cook over an asbestos mat or use a double saucepan, in case the sapee burns.