1 889 
THE RURAL iNfiW-YORKER. 
843 
him, that our sins, though they were as 
scarlet shall be like wool and shall be re¬ 
membered no more forever. There is all of 
purity, goodness and love to be learned 
from Christ; but, leaving generalities and 
coming to some special thing in which we 
can obey the command : “Take my yoke 
upon you, and learn of me:” there is no 
better place to begin than right here in our 
criticisms of others, especially of those 
who are nearest and dearest to us. Un¬ 
kind criticisms from my brothers and sis¬ 
ters are remembered long after the fault¬ 
finding of strangers has been forgotten, 
and I am painfully sure that I have many 
an unkind criticism to atone for by gen¬ 
erous praise and kind advice. Thinking 
over all that you can recall of Bible history, 
is it not true that Christ’s message to in¬ 
dividuals was always hope and work for 
the future, never harsh reproofs for the 
past. The severe judgments are all passed 
upon classes of men—the Pharisees, for in¬ 
stance—and not upon one man singled out. 
« 
* * 
One of the members of our little circle 
brought up the question of sincerity at the 
last Sunday Evening Talk. She said that 
it had always been a question in her mind 
whether true sincerity really required one 
to state disagreeable personal truths to 
friends and acquaintances. Did friend¬ 
ship or kinship authorize uncomplimentary 
frankness ? Shall criticism enter the family 
circle ? Shall the members of a family sit in 
judgment one upon the other P In fact, shall 
the plain, unglossed truth always be 
spoken to relatives and friends ? The topic 
brought out a deal of discussion. One 
member said that she thought that nine 
times out of 10, plain, personal truths were 
fatal to friendship for the very reason that 
the motive that prompted their utterance 
was usually other than that by wishing to 
be sincere. Another contended that abso¬ 
lute sincerity was the key-note of friend¬ 
ship ; that he never said ought behind a 
person’s back that he did not feel it to be 
his duty to say it to his face. Mrs. C. 
thought that often in a moment of irrita¬ 
tion, temper or physical pain, we uttered 
sharp truths of our friends and she ques¬ 
tioned the wisdom of repeating those 
pricks in cold blood 
Miss B. thought it more just to go to the 
one to whom the unkind remarks were 
made and retract them. She said, further, 
that the lives of many children are made 
miserable because every one feels at liberty 
to tell them, flat footed, of their failings 
and short-comings, and they are thankful 
indeed to arrive at an age when their faults 
are pointed out less freely by their acquain¬ 
tances. 
We should be glad to hear from our 
friends on this subject, and offer these 
columns for discussion in R. N.-Y. of Jan¬ 
uary 25. 
* 
* * 
All matter for the Domestic Depart¬ 
ment, should he addressed to River Edge, 
Bergen County, New Jersey. 
POTATOES. 
The humblest vegetable that comes to 
the table is probably the potato, and it is 
the one we could least afford to banish. 
Being such a constant attendant at our 
tables, it must appear dressed in a variety 
of ways if it is to continue to please us. 
Well boiled in the brown jacket, which na¬ 
ture has given it, or baked in the same coat, 
it becomes a dish fit for an American. 
When the skin is removed, by seasoning it 
and adding to it cream to suit the taste, 
just as cream is poured over strawberries, 
the “ earth apple,” in the opinion of some, 
is never more delicious. To the objection 
made that this is extravagant, the answer 
is that more butter is generally used on po¬ 
tatoes cooked in this way than is in the 
cream that is used instead, and the work of 
making the butter is saved. 
Mashed potatoes to be the best of their 
kind should be drained well when done, 
mashed perfectly, seasoned with salt and 
cream, and beaten vigorously, as if they 
were the whites of eggs, being whipped in¬ 
to a stiff froth, then placed in a hot oven to 
brown before they are taten. 
Cold, mashed potatoes when made into 
balls for frying are improved by adding a 
little milk and flour before making the 
balls or an egg and flour. Raw potatoes 
sliced thin, and boiled in a little water, 
then salted and peppered with the addition 
of a lump of butter melted in them, are 
good This is a process that gives around 
the potatoes a dressing that is thickened by 
their own starch. The quantity of water 
over the potatoes to make this dressing 
will be much or little as the cook may pre¬ 
fer. Fried potatoes are under a ban, but 
some of us like to eat them occasionally at 
least. Raw potatoes sliced very thin and 
covered closely in a skillet containing a 
large spoonful of hot fat, come out soft 
and tender partly browned and with a 
flavor that cold potatoes fried crisp, do not 
have. They must be stirred occasionally 
while frying, and a hot fire is essential or 
they will be soaked in the fat and far from 
good. 
Potato soup on a cold day is good eating. 
One method of making it is to cut the po¬ 
tatoes into chunks, boil them in water 
enough to make a good dishful of soup, 
and when the pieces are tender, thicken the 
soup with a-half-cupful of well-browned 
butter into which two table-spoonfuls of 
flour have been stirred after the butter be¬ 
gan to brown. In seasoning the soup, re¬ 
member that the salt in the butter has al¬ 
ready seasoned it somewhat. Cubes of dry 
toast stirred in when the soup is served, 
complete the recipe. 
Another good soup is made by thickening 
the boiling water with a little flour first 
mixed with enough cold water to make a 
thin smooth mixture and then dropping 
into the pot small dumplings made by stir¬ 
ring together two eggs, half a cup of milk, 
a little salt, a spoonful of baking powder 
and enough flour to make a thick, but not 
stiff batter; each spoonful dropped into the 
soup while it is boiling will make a dum¬ 
pling and its size will be determined by the 
size of a spoonful; little dumplings are 
more quickly cooked through. This soup 
should be eaten as soon as the dumplings 
are done. It will take but a few minutes 
to cook them, so they should not be put in 
until the potatoes are tender. 
Potatoes are too often spoiled in the cook¬ 
ing ; because they are such a common arti¬ 
cle of food it seems unnecessary to take 
any pains in preparing them for the table. 
The commoner they are the more we prize 
them when unusually good. 
There are several ways of dressing them 
in milk. One of the best is to slice raw po¬ 
tatoes very thin and put them in an earthen 
baking dish, cover them with milk and 
bake them. This takes longer than other 
methods, but the result is a very palatable 
dish of food. 
Saratoga chips can be made in some 
quantity and put away for future use in 
paper bags. To prepare them for the table 
when needed, place them in a hot oven un¬ 
til heated through. A. E. B. 
POTATO^PUFF. 
Take three cups of cold mashed potatoes, 
add two table-spoonfuls of melted butter, a 
tea-cupful of thin cream or rich milk, salt 
and two beaten eggs. Beat together, put 
into a baking dish and bake in aquickoven 
until brown. Excellent tea dish. 
POTATO CROQUETTES. 
TAKE seasoned cold mashed potatoes, to 
each cupful add two table-spoonfuls of 
cream. Form into oval balls with floured 
hands, dip into a beaten egg then in cracker 
dust and fry in hot lard or drippings. 
MRS. ECONOMY. 
Never dish up boiled or baked potatoes 
and let them wait for other things. 
POTATOES IN DIFFERENT WAYS. 
D 
OES anybody want to know the varia¬ 
tions played in our kitchen on the 
tune of plain, cold, boiled potatoes ? Here 
they are: Milk is the key-note, and the 
first recipe is this: Put three-fourths cup 
of milk—with the cream on—in a shallow 
frying-pan; heat to boiling point, then add 
a pint of cold sliced potatoes, salt, pepper, 
and a generous lump of butter; simmer 
gently a few minutes, and serve hot. A 
second recipe is: one cup of milk to which, 
when it boils, is added a table-spoonful of 
corn-starch paste, then put in one pint of 
potatoes cut in dice, and the salt, pepper 
and butter needful. Or instead of corn¬ 
starch, stir in a well-beaten egg just before 
serving. The other variations are made by 
using the above ingredients and adding 
different flavors: as at one time sprays of 
fresh parsley : at another boiled corn cut 
from the cob : at another a sliced onion or 
two—though these last must be cooked in 
water awhile before being added to the po¬ 
tatoes. Still another way is to put bits of 
dried beef in the pan, add one-half cup of 
cold water, simmer awhile, theu add pota¬ 
toes, and seasoning needed. Yet one more 
is this : mince the cold potatoes ; put in a 
baking dish ; add salt, pepper, butter and 
one-half cup of milk, and bake half an hour 
in a moderate oven. Fried potatoes I say 
nothing about except that in my experience 
they have proven an indigestible mess, and 
therefore not to be tolerated in a cookery 
department where only wholesome food is 
prepared. BETTY. 
THE R. N.-Y.’s WAY OF BOILING POTATOES. 
Again we repeat the following directions: 
Select potatoes of the same size, peel, 
wash and pour over boiling water to cover. 
Cook until tender, but not so they will fall 
in pieces, drain off every particle of water, 
stand on the back of the stove, drawing the 
lid half an inch to one side to allow of the 
escape of steam. In a minute replace the 
lid, hold tightly in place and invert the 
sauce-pan once, or twice. Again return to 
the fire, removing the lid as before, replace, 
invert again and turn into the dish in which 
they are served. This will give mealy po 
tatoes, if there be any mealiness in them. 
|M.$ceUa«cott.$i Advertising. 
TO BAKE POTATOES AS WE LIKE THEM. 
Pare and slice raw potatoes rather thin. 
Take of butter, or lard, or good fryings, one 
table-spoonful or just enough to keep the 
potatoes from sticking to the pan, and heat 
smoking-hot in an iron pan. Put the 
sliced potatoes in, adding salt, and bake in 
a hot oven until done, stirring occasionally. 
To have them extra-nice, pare in fine par¬ 
ings instead of slicing them. 
POTATO ROLLS. 
Boil two pounds of potatoes, pass 
through a colander, or mash them well; 
add two ounces of good, sweet lard, a pint 
of milk and a little salt, one gill of yeast, 
and as much flour as will make a soft 
dough. Set to rise. When light, roll and 
cut in round cakes one-half inch thick. 
Fold across and set in a warm place till 
very light; bake in a brisk oven. With 
good material, these rolls cannot be ex¬ 
celled. MRS. E. T. I. 
SNOW POTATOES. 
Boil, pour off the water and steam off on 
the back of the stove, then rub through a 
colander into the dish you are to serve them 
in. Serve at once. 
BROWNED POTATOES. 
Beat up mashed potatoes (liberally sea¬ 
soned) until light, form into a round or oval 
shape, cover with the beaten whites of two 
eggs and brown in the oven. Slip carefully 
on to the dish that is to be sent to the table 
and serve. 
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W.R&CO’S 
IMPROVED 
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COLOR 
Ir YOU REALLY Wi8* 
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Automatic Brake 
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WHEELCHAIRS 
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MASON & HAMLIN 
The Cabinet Organ was introduced m its nresent 
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'with bestmak 
ORGANS 
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ike the ex- 
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Mason & Hamlin do not hesitate to ma! 
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A circular, containing testimonials from three hun¬ 
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Pianos and Organs sold for cash or easy payments, 
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General Advertising Rates of 
THU RURAL NEW-TORB R* 
34 PARK ROW, NEW YORK. 
The folloicing rates are invariable. All are '•■ere- 
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with a view to obtaining different terms will prove 
futile. 
Ordinary Advertisements, per agate line (this 
sized type, 11 lines to the inch).SO cents 
One thousand lines or more,within one year 
from date of first insertion, per agate line. 25 “ 
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Preferred positions.25 per cent, extra. 
Reading Notices, ending with “Adv.,” per 
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The subscription price of the Rural New-Yorker is 
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Agents will be supplied with canvassing outfit on 
application._ 
Entered at the Post-office at New York City, N. Y, 
as secoDd doss mail matter. 
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