1!H4. 
the; rural nkW'VOrksr 
271 
“Other Ways” With Potatoes. 
“Old potatoes,” between April and 
July, are the bane of many a rural house¬ 
wife, who may be glad to try some of 
the ways in which our mother made tin.in 
palatable for a large family. Here are 
some of the recipes, all of which presup¬ 
pose that the potatoes hare been kept 
from sprouting, and that they have been 
soaked in cold water several hours be¬ 
fore paring: 
Potato Soup (really “mock oyster).— 
A quart of boiled potatoes, mashed while 
hot, seasoned to taste, with plenty of 
butter, to be stirred into two quarts of 
milk and brought to the boiling point, 
but not allowed to boil. Put a cover on 
the kettle, and set it back on the stove, 
while preparing 12 slices of buttered 
toast, one half of which will be kept hot 
in the oven, and the rest distributed 
among the six hot soup plates, which this 
quantity will serve—-and bountifully. 
Pour the soup over the toast, and serve 
at once. “Make more the next time,” 
has always been enjoined, but the 
“enough” point was never reached! 
Potato Balls.—Into a quart of mashed 
potatoes beat one egg and two cups of 
bread crumbs. (These are made by roll¬ 
ing with the rolling pin the pieces of 
bread which are left from nearly every 
meal, after they have been thoroughly 
dried in a hot oven). Add half a cap 
of flour, and a fourth of milk. Shape 
into '‘balls”—not disks—and fry in deep 
fat as you would doughnuts. Lift out 
with a skimmer (if made right they are 
too tender for a fork) to a hot plate and 
set in the open oven until ready to serve. 
Stewed tomatoes, or cabbage salad, are 
proper to serve with these delectables. 
Another Kind.—To the same quantity 
of mashed potatoes, add half as much 
boiled rice and a cup of milk. Beat in 
an egg, whipping all until very light. 
Form into disks, over which sprinkle a 
light coat of flour ou both sides. Fry to 
a light brown in a not too hot frying 
pan in which a generous supply of pork 
fat (ham, bacon or any pork fat) has 
been put to melt. Be careful in turning 
to fry on the op|M>»ite side not to break 
or make them look ragged. 
Stuffed Potatoes.—Scrub with the 
vegetable brush, and cut off any speeks 
from the skin, a dozen medium-sized po¬ 
tatoes. rather round in shape. Wipe 
dry, and grease with beef or pork fat or 
butter, and bake in a rather quick oven. 
Heat a frying pan and fry until crisp 
six thin slices of larding pork or of rather 
fat bacon. Take out on a warm dry 
plate, draining each slice free from all 
fat. Remove the rind, and cut the slices 
into tiny bits. Mix into a cup of bread 
crumbs or boiled rice, with two hard- 
boiled eggs cut into bits, moistening with 
half a cup of milk and add two table¬ 
spoonfuls of flour and half a teaspoonfnl 
of salt. As soon as the potatoes are done 
remove from the oven and, handling with 
a clean napkin or towel, cut each potato 
in half, crosswise, and dig out the in¬ 
side. leaving the shells on a long shallow 
baking tin, ready for the filling. Mash 
tin* hot potato with a fork, being sure 
that no lumps are left. Add the above 
mixture, stirring all thoroughly, and 
fit each shell, rounding it up high and 
making it smooth. Set in a moderately 
hot oven to brown Iightry. 
Scalloped Potatoes.—Pare, then chop 
into not too fine pieces, potatoes enough 
to make two quarts. Butter a pudding 
dish: and butter several slices of bread, 
lightly. Put in a layer of potatoes, and 
sprinkle lightly with salt. Cover with 
the bread slices. Add more salted po¬ 
tato, topping with more bread, and con¬ 
tinue until the dish is full—the last layer 
being bread, the buttered side up. Bake 
iu a slow oven 45 to (50 minutes. Bacon 
and eggs, with cold slaw or cabbage 
salad are “good company” for this. 
Creamed Potatoes.—Slice them thin, 
whether cold, boiled or raw. Heat a 
frying pan and put in enough fat of beef, 
IKirk or lamb to cover the bottom. Put 
the potatoes in, and cover scantily with 
water. Put on the cover, and cook until 
done. l>rain off every bit of water, and 
shake the frying pan over the open fire 
for a few seconds, to let the steam dry 
out of the potatoes. Add salt to taste, 
and dredge flour freely over the potatoes, 
as they sit on the hot stove. Pour on 
milk or cream, and cover for a few sec¬ 
onds—after adding some more fat, of 
the sort used, a tablespoouful to a pint 
of potatoes. Turn over lightly, lifting 
from the bottom of the frying pan. so 
that none will stick. Put into a hot 
dish, and dot the top of the potatoes 
with butter, adding a dash of pepper and 
two dashes of powdered celery —the 
leaves dried for this purpose. 
Potato Salad.—Wash a cup of rice, 
and put it over a hot fire to boil in three 
cups of cold water, to which a teaspoon¬ 
ful of salt has been added. Cover at first, 
but remove the cover when the rice 
“hops,” and shake it, holding away from 
the fire, until sure that none sticks. Re¬ 
place it and clean six large potatoes, cut¬ 
ting them in quarters. Boil, with three 
eggs in same kettle. By the time these 
are done the rice will be also, and can 
be set on the back of the stove while 
you peel and slice the potatoes very thin, 
shell the eggs, and ent into small pieces, 
adding salt, pepper, butter and mustard 
to taste. Add the rice and potatoes, mix¬ 
ing them then with the eggs, to sit while 
you prepare a “dressing” of one table¬ 
spoouful melted butter, two of sour cream 
(or olive oil), pouring it over the salad 
while the ingredients are yet warm. 
When thoroughly mixed add a table¬ 
spoonful of sharp vinegar, mixing all with 
a silver fork. (Taste, now and then, to get 
the seasoning proportioned right for 
family. Tastes vary so!) When done, 
sprinkle a tablespoonful of powdered 
celery over all, and set the big bowl of 
“luscious old potatoes” away to cool. 
Hashed Brown Potatoes.—Pare, slice, 
and dice eight medium raw potatoes, and 
cover with cold water. Put a small half 
cup of fat into a hot frying pan. Drain 
off all the water, and put in the potatoes, 
with salt and pepper to taste—all under 
cover over a brisk fire for 10 minutes, a 
slow fire after that. When done remove 
the cover, and return to the fire for two 
minutes. Sprinkle with powdered celery, 
and turn ont on a hot platter, the brown 
side up. Stewed tomatoes are good with 
both the above. 
Potato Loaf.—Mash the potatoes in 
the usual way. but be rather more than 
usually generous with butter and milk. 
Beat with a fork until very light, then 
beat in an egg for every pint of potatoes, 
and three tablcspoonfuls of flour. Turn 
the mixture into a buttered pudding dish, 
smooth off the top, and bake 20 minutes 
to half an hour. Serve from the dish, 
with cold ham or corned beef. 
LUCY A. YEXDES. 
Grace Before Meat. 
In response to a request for grace be¬ 
fore meat, or “asking a blessing,” for 
children, a correspondent of the London 
Spectator gives the following: 
“Here is one by Herrick which my 
children say before their mid-day dinner: 
What God gives, and what we take, 
’Tis a gift for Christ His sake. 
Be the meal of beans and pease, 
God be thanked for those and these. 
Have we flesh or have we fish. 
All are fragments from Ilis dish. 
He His church save and the king, 
And our peace here like a spring. 
Make it ever flourishing. 
“For a singing grace to the tune of the 
Old Hundredth we have: 
Be present at our table, Lord, 
Be here and everywhere adored. 
These creatures bless, and grant that we 
May feast in paradise with Thee. 
“ ‘Gratias,’ graces or thanks for a 
child, I find rendered thus: 
Thank you for the world so sweet. 
Thank you for the food we eat. 
Thank you for the birds that sing. 
Thank you, God, for everything. 
“For brief, reverent examples, I offer 
the following well-known graces: ‘Bless, 
O Lord, this food to our use, and us to ; 
Thy service,’ and ‘For these and all His 
mercies God’s holy name be blessed and 
praised.’ Personally, the briefer Latin 
forms of ‘Laos Deo,’ ‘Benedictus bene- 
dicat.’ make the stronger appeal, the cus¬ 
tom of ‘saying grace’ being of remote an¬ 
tiquity, and obtaining among the Jews, 
Greeks and Romans in pre-Christian 
times.” 
The second verse given, which is sung 
to the tune of “Old Hundredth," is a 
famous old grace, sung in many English 
orphan asylums and other institutions. 
While those who are not accustomed to 
liturgical forms of worship may prefer 
an extemporaneous grace, we think chil¬ 
dren gain much by learning these rhyth¬ 
mical blessings, which will remain with 
them through life, and bring back, in 
later years, the happiest memories of 
home and childhood. 
The Child and His Belongings. 
At a social a short time ago a group 
of mothers and grandmothers were talk¬ 
ing upon the unending yet always inter¬ 
esting and vital subject to them, how to 
bring up the children? The question be¬ 
fore the house was: “How may I teach 
my child to care for his own things?” 
Some children have more playthings than 
they need, perhaps they all do, except 
those who have none. I notice where 
there are only a few toys how well those 
few are cared for. Once, after being at 
a friend’s bouse, and seeing bushels of 
playthings scattered about the room, I 
said if I ever had any children they 
would have only one toy a day to play 
with. I mast admit I have changed my 
plans somewhat since my own children 
came, for then all the aunts and uncles 
and cousins came, with “gifts and gold,” 
etc. The gold went into the savings 
bank; I think it nice for every child to 
have a bank account of his own. What 
if it is a small beginning? Perhaps the 
boy on the farm does not have as many 
pennies as his cousin in town, but he 
surely has no place to spend them as 
recklessly, three or five miles from the 
store. The playthings were loved and 
played with; each child has a drawer in 
an old bureau, each one is supposed to 
keep his own property in his own drawer, 
and not to touch the other’s without his 
permission. How much trouble could be 
saved in a family if each member would 
learn to respect the property of others! 
“Hands off” would be a good motto. 
When I see the children getting care¬ 
less with a plaything or book. I hide it, 
then on some (cross) rainy day I bring 
out those old things and they are new 
again. In the front hall each child has 
a hook of his own for his coat and cap. 
also in the kitchen there are hooks for 
each, so whichever door they come in the 
hooks are looking at them. In the kitchen 
table there is a drawer where we pat 
mittens; if the mittens are dry they are 
left in the coat pocket, if wet each hangs 
liis own by the stove, unless he wishes to 
wear them wet the next time. I most 
confess, though, that I often take them 
off the stove when they are dry and pat 
them in the mitten drawer. If they are 
not in their pockets the children go right 
to that old drawer witbont asking any 
questions. H s- 
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