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Left half: THE
FOUR POINTS
Right half:
COOKING NOTES.
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Potatoes.
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POTATO
CROQUETTES.--Mix four ounces of
grated Westphalia or other ham
with one pound of mealy potatoes,
mashed with butter, salt and two
eggs; form them into small loaves
and fry them in butter; serve
them hot, with brown gravy.
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POTATO
CHIPS.--The potatoes must be
pared raw and cut in long pieces;
put them into water, or they will
turn black; then in a cloth to
dry. Shake a little flour over
them, and be sure to have the
lard quite hot, otherwise they
will boil instead of crisping.
Before dishing up, sprinkle a
little salt over the chips.
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POTATO
YEAST.--To eight large potatoes,
boiled and mashed through the
colander, add one teacup brown
sugar, one-half teacup fine salt,
one quart of flour sifted, three
pints of water, one yeast cake to
start with. This will keep a
month in cool weather.
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POTATOES
FRIED IN CREAM.--Mix together
over the fire half a
tablespoonful each of flour and
butter until it bubbles; stir in
half a pint of hot milk, beating
the sauce smooth; season with a
saltspoonful of salt and
one-quarter as much of pepper.
Use enough of this sauce to
moisten some cold chopped
potatoes, and fry them brown in
butter, keeping them pressed
together to make a cake.
Cold
chopped potatoes are nice browned
in fat without the sauce, and
seasoned with salt and pepper.
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| STUFFED
SWEET POTATOES.--Wash and boil
tender in boiling water, cut a
slice from one side of each one,
scooping out nearly all the
interior; mash it with pepper,
salt and butter; or omit the
butter, using instead some cooked
bacon, fat ham, or sausage meat;
return this force-meat to the
potatoes, replace the slices
first cut off; put the potatoes
in the oven to heat for ten
minutes and serve them hot. |
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