468 3)E. CEASE'S RECIPES. 



cooked ii. ;he same manner; hence, I shall give a kind of " Wll of fare," for a 

 Tveek, drfterently cooked for dinner, after which I will also give some very 

 choice ways of cooking and serving them. Remember this, however; that the 

 most nutritious part of the potato — the starch — is richest, next to the skin, 

 hence when they are to be peeled, raw, pare as thin as possible. Prof. Blat, 

 the great French cook, says the skinning process, as he calls it, is all wrong. 

 His plan is to dig out the eyes and peel after boiling, etc., claiming that the 

 nourishment from them is not more than 7 or 8 per cent., the balance mainly 

 vater, of which there is not a doubt. The following methods of preparing for 

 dinner for each day in the week, will always help one to decide what, in the 

 potato line, shall I have for dinner? And by turning to the actual bill of fare 

 for a week, among the meat dishes, will help to decide the whole question as to 

 what the dinner shall be. These directions, or recipes, are from a writer to the 

 Jlousekteper, who you will readily see, had an excellent judgment, if not an 

 actual experience in the matter. I am sorry they did not come to me so I can 

 give the "writer's name. They were given under the head of: 



"Potatoe* in Seven Wr.yt," or for Dinner Each Bay of the 

 Week. — The writer says: "Editor Housekeeper: — Let me give you a few little 

 hints in regard to Vie diiferent methods of cooking potatoes, so that the oft 

 abused boiled potato may be varied during the week at dinner: 



I. "Sunday. — Mashed potatoes; peel (thin), steam, place in a pan and 

 maish, sdd milk, butter and salt, and then beat like cake batter, the longer the 

 better, till they are nice and light. This steaming and beating will be found a 

 great improvement. 



II. " MojTDAY. — Baked potatoes in their jackets. By the way, if any are 

 left over they may be warmed over by not peeling them till cold, and then 

 slicing. 



in. " TuKSDAT. — Peel and bake them with the roast of beef. 



rV. "Wednesday. — Prepare them in the Kentucky style, as follows: 

 The potatoes are sliced thin, as for frying, and allowed to remain in cold water 

 }4 hour. The slices are then put in a pudding dish, with salt, pepper and some 

 milk — about 3^ pt. to an ordinary pudding dish. They are then put into an 

 ©ven and baked for an hour. When taken out, a lump of butter the size of a 

 hen's egg is cut into small bits and scattered over the top. Those who have 

 never eaten potatoes cooked thus, do not know all the capabilities of that escu- 

 lent tuber. The slicing allows the interior of each potato to be examined, hence 

 its value where potatoes are doubtful, though the poor ones are not of necessity 

 required. The soaking in cold water hardens the slices, so that they will hold 

 their shape. The milk serves to cook them through, and to make a nice brown 

 on the top; the quantity can only be learned by experience; if just a little is 

 left as a rich gravy, moistening all the slices, then it is right. In a year of 

 emaU potatoes, this method of serving them will be very welcome to many a 

 housekeeper. 



V. " Thursday. — ^Peel, steam and serve whole. 



VI. "Friday. — 'Potatoes a la pancake;' peel, cut in thin slices length- 

 wise, sprinkle with pepper and salt, and fry in butter or beef drippings, turning 

 like griddle cakes. 



VII. Saturday. — Potatoes boiled in their jackets. 



"' These are simple ways, but give variety. On Monday and Tuesday 

 always prepare them in some way in the ovin, as as to leave top of stove free. 



