Potatoes Recipe

Potatoes

Take a sound-looking potato of any variety; pay but little

attention to its outward appearance; cut or break it in two, crosswise,

and examine the cut surface. If it appears watery to such a degree that

a slight pressure would cause water to fall off in drops, reject it, as

it would be of little use for the table. A good potato should be of a

light cream-color, and when rubbed together a white froth should appear

round the edges and surface of the cut, which indicates the presence of

starch. The more starch in the potato, the more it will froth;

consequently the more froth on the potato the better it will be when

cooked. The strength of its starchy properties may be tested by

releasing the hold of one end, and if it clings to the other, the potato

is a good one. These are the general principles followed by

potato-buyers, and they are usually to be fully relied upon. About one

seventh part of the potato is nutritious, and this is chiefly

farinaceous, and is accompanied by no inconsiderable portion of saline

matter, more especially of potassa, which renders it highly

antiscorbutic, and a powerful corrective of the grossness of animal

food. When forming part of a mixed diet, no substance is more wholesome

than the potato. Even the wild potato found in the Yellowstone Country

is thought one of the best of edible wild roots.

Boiled Potatoes

To retain the highest amount of nourishment, potatoes

should be boiled with their skins on. When so treated, they are twice as

rich in potassa salts as those which have first been peeled. It is a

good plan to place them in the oven or on top of the range after boiling

them, thereby allowing all surplus moisture to escape. Before sending to

table they should be peeled, and, if convenient, thoroughly mashed, as

they are more easily digested, and when they are lumpy or watery they

escape proper mastication, and in this way cause serious derangement of

the system. Under no circumstances allow the aged, dyspeptic, or those

in delicate health to eat them except when mashed. The so-called potato

"with a bone in it," a favorite dish of the Irish peasant, is a potato

only half cooked, being raw in the centre; and a more indigestible thing

cannot well be imagined.

Lyonnaise Potatoes

The same as sauteed, except that a little onion is

fried brown and the potato then added.

Potatoes au Cochon

Slice two hot, mealy potatoes; cut the slices into

squares; put them in a saucepan, and add scalded cream enough to cover

them, salt, and white pepper. Cut into very small pieces half an ounce

of fat, boiled, salt pork; add a tablespoonful to the potato; simmer

until thoroughly blended together; pour the contents of the dish into a

small au gratin dish (or vegetable baker); grate a little Parmesan

cheese over it; add a small bit of butter; place in the oven a moment to

brown, and serve in the same dish.

Potatoes au Gratin

Nearly fill the gratin pan with hot boiled

potatoes, cut into small pieces; cover with milk; strew over them grated

cheese or part cheese and grated crumbs; add a little butter, and bake

brown in a quick oven.

Potatoes Sauteed

are cold boiled potatoes cut into small slices and

slightly browned in a frying-pan, shaped, and turned out on a hot dish

(as you would an omelet), and seasoned with parsley, salt, and pepper.