RECIPES 



1821 



potatoes will require about 35 minutes 

 cooking. If the potatoes are to be boiled 

 In their skins, wash them until clean 

 and then with a sharp knife cut a nar- 

 row band of the skin from the center of 

 the potato. Cut a little bit of the skin 

 from each end of the potato. If the po- 

 tatoes are to be peeled, use a very sharp 

 knife and remove the thinnest possible 

 layer. The skins may be scraped off, if 

 preferred, and there are special knives 

 for this purpose. Let the potatoes boil 15 

 minutes, then add one tablespoonful of 

 salt for every dozen potatoes. When the 

 potatoes have been cooking 30 minutes, 

 drain off every drop of water and let all 

 the steam pass off. They are now ready 

 to serve, though they will not be injured 

 but in fact will be improved by being 

 kept hot for an hour or more, if they are 

 well ventilated in such a way that they 

 dry rather than retain moisture. 



When boiled or steamed potatoes must 

 be kept warm for any length of time, 

 place the stewpan on the range on a 

 tripod or iron ring and cover the pota- 

 toes with one thickness of cheesecloth. 

 This will protect them from the cold air 

 and allow the moisture to pass off. 



Steamed Potatoes 



Steamed potatoes are prepared as for 

 boiling, put in a closed vessel having a 

 perforated bottom, which is then put over 

 a kettle of boiling water. The water must 

 be kept boiling hard every moment. They 

 will require from 30 to 40 minutes to cook. 



Baked Potatoes 



Select potatoes having a smooth, un- 

 marred surface. Wash perfectly clean 

 and let them drain. Put them in an old 

 baking pan kept for this purpose — do not 

 crowd them — and put in a hot oven. If 

 the oven is large and hot and the po- 

 tatoes of medium size, 40 minutes will 

 answer for the cooking. On the other 

 hand, if the oven is filled with cold pota- 

 toes the temperature of the oven will be 

 reduced quickly and it will require an 

 hour to cook the potatoes. Baked pota- 

 toes should be served as soon as they 

 are done. If they must be kept any 

 time after the cooking is completed, break 



them in order that the moisture may es- 

 cape. Keep them in a warm oven or 

 covered with cheesecloth in a stewpan. 



Escalloped Potatoes 



This dish may be prepared by mixing a 

 pint and a half of cold potatoes cut in 

 cubes and seasoned with a teaspoonful 

 of salt, one-fourth of a teaspoonful of 

 pepper and a pint of cream sauce. Put 

 the mixture in a shallow baking dish, 

 cover with grated bread crumbs and dot 

 with butter. Bake half an hour in a 

 moderate oven. 



Sweet Potatoes 

 BakeA Sweet Potatoes 



Wash the potatoes and bake the same 

 as white potatoes. Small ones will bake 

 in half an hour, while very large ones 

 will require an hour or more. If the 

 potatoes are liked very moist and sweet, 

 bake from an hour to two hours, depend- 

 ing on size. 



Browned Sweet Potatoes 



Boil medium-sized sweet potatoes 45 

 minutes. Peel them and cut in halves 

 lengthwise. Put them in a baking pan 

 and baste with savory drippings and sea- 

 son with salt. Cook them in a hot oven 

 for 20 minutes. 



Candied Sweet Potatoes 



Candied sweet potatoes are very popu- 

 lar on Southern tables and are extremely 

 palatable when well prepared. Cut boiled 

 sweet potatoes into long slices, place in 

 an earthen dish, put lumps of butter on 

 each slice and sprinkle with sugar. Some 

 cooks add a little water also. Bake until 

 the sugar and butter have candied and 

 the potatoes are brown. 



RICE 



Wash one cupful of rice in several 

 waters, rubbing the grains between the 

 hands to remove all the dirt. Put the 

 washed rice in a stewpan with two and 

 one-half cupfuls of water and one tea- 

 spoonful of salt. Cover and place where 

 the water will boil. Cook for 20 min- 

 utes, being careful not to let it burn. At 

 the end of this time put the stewpan on 

 a tripod or ring and cover the rice with 



