BEST FOODS METHODS OF PREPARING. 169 



also delicious, press a dozen hot nicely-boiled "Snow- 

 flake " potatoes through a wire sieve into a vegetable dish 

 previously warmed, and carry to the table immediately. 

 A bowl of hot cream, seasoned with salt and a little white 

 pepper, should accompany it. 



Breakfast Potatoes. Place a pint of new milk, a table- 

 spoonful of butter, and half a teaspoonf ul of salt, in a 

 saucepan. When it boils stir in a tablespoonful of flour 

 mixed with a little cold milk. As it boils up again pour 

 in a quart of sliced, cold, boiled potatoes, and set the 

 saucepan on the back of the range or stove, where the 

 potatoes may be thoroughly warmed without any scorch- 

 ing of the milk. 



Baked Potatoes. The charm of a baked potato con- 

 sists in its being served at exactly the right stage of 

 " doneness." A few minutes waiting detracts much from 

 its good qualities. So something depends upon those 

 who come to dinner as well as on those who prepare it. 

 Baked potatoes are very comfortable for winter suppers, 

 with cream gravy. 



Ruta-baga Turnips. Pare, slice thinly, and either 

 steam them or boil them in salted boiling water. When 

 done, drain away the water, dry out the moisture, mash 

 finely, and season with plenty of butter, salt, white pep- 

 per, and a little white sugar. ' 



Cauliflower. Have salted boiling water ready ; cut 

 away all outer leaves, and put the cauliflower in the ket- 

 tle. In a short time it will have cooked enough. Re- 

 move it to a vegetable dish, being careful to keep it 

 unbroken, and pour over it a pint of milk and cream 

 seasoned with salt and pepper, and thickened slightly 

 with flour. 



Parsnips. When boiled and seasoned with salt, but- 

 ter, and pepper, for one dinner ; prepare enough, so that 

 a part can be reserved for next day's fritters. 

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