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Show I; A Potato Dish for Each Day in Week. It is said that potatoes may be cook- ed in more ways than any other vege- i table, and a score or more variations are within the knowledge of any good hotel chef. Seven wavs, one for each X day in the week, beginning with Mon- r day's, Tuesday's and Wednesday's din- j! ners, through Thursday's lunch. Fri- day's dinner, Saturday's lunch and Sun day's supper are here given. StuTfcd Potatoes (Monday) Cut bak- ! ed potatoes in half, removo the pulp. mash it, and enough milk for the usual : consistency of mashed potatoes, and ? season with butter, salt and pepper. Fill the baked skins with this mixture, dot the tops with butter and bake for eight or ten minutes in :i hot oven. To vary this add to the mashed potatoes, pota-toes, before the skins are filled, any one of the following: beaten white egg (1 egg to 3 medium sized potatoes); pota-toes); grated cheese ( cupful to 3 medium-sized potatoes); chopped parsley pars-ley (1 tablespoonful to 3 medium-sized potatoes). tfep Scalloped Potatoes (Tuesday). Use H'j raw, thinly sliced potatoes in "layers, I each layer to bo sprinkled with flour, f butter, pepper, .alt; lastly pour In just WV enough milk to be seen through the ft top layer, and then bake for about an : hour, or until the potatoes are lender. This may be varied by adding, in layer;, lay-er;, hard-boiled egg, sliced; grated cheese; or minced ham. ; - Boiled Potatoes (Wednesday) Se- ; lect potatoes of uniform size; wash them with a brush; and plunge them j into boiling salted water (1 teaspoonful salt to 1 quart water). Cook them with the cover of kettle ajar, until tender, from 20 to 30 minutes. Drain the potatoes; po-tatoes; remove the skins; dress the potatoes po-tatoes with butter if desired; and serve them immediately. If it is necessary for the potatoes to stand a few minutes min-utes before served, cover them with a cloth, not a lid, in order that the steam as it condenses may be absorbed by the cloth and not returned to the pota-toes pota-toes to make them soggy. This is the reason for serving potatoes in an uncovered un-covered dish. The potatoes may be sprinkled with chopped parsley. Potato Salad (Thursday)., From Wednesday's left-overs: G cold-boiled potatoes; '1 teaspoonfuls salad oil or melted butler; 2 tablespoonfuls vinegar; vine-gar; . taTblcspoonful salt; cayenne pepper; 2 tablespoonfuls chopped parsley; pars-ley; few drops onion juiee. Cut the potatoes in one-half inch cubes. Make a dressing by mixing thoroughly the other ingredients. Pour this dressing over the potatoes, and allow al-low them to stand for 15 minutes. Drain off any dressing that may not have been absorbed by the potatoes. Garnish the salad with sprigs of parsley pars-ley and serve wilh cream dressing or mayonnaise. To the salad may be added add-ed any of the following: one cupful chopped celery; 2 cucumbers, chopped; or 2 hard boiled eggs, chopped or, as a garnish, sliced. Mashed Potatoes (Friday). Thoroughly Thor-oughly mash cooked potatoes. Add -1 tablespoonfuls hot milk, one table-spoonful table-spoonful of butter, and a little salt and pepper, to each pint of potatoes. Beat tho mixture with a fork until light and pile it lightly in a hot serving dish. Mashed potatoes may be shaped into small cakes. Brown them In a frying pan in a small amount of hot fat. Mix with boiled codfish, or canned salmon, for flsh cakes. I PotatoSoup (Saturday from Friday's Fr-iday's left-overs). 2 cupfuls hot rice or mashed potatoes; 2 slices onion; 3 ta-iblespoonfuls ta-iblespoonfuls butter; 2 tablespoonfuls 'flour; JYi teaspoonfuls salt; celery satl J and cayenne pepper; 1 leaspoonful of chopped parsley. ! Scald tho milk with the onion; re-Iraove re-Iraove the onion; add the milk slowly to the potatoes. Melt the butter; add to It the dry ingredients; stir the mixture, mix-ture, until it is well blended. Add this to the liquid mixture stirring constant-' constant-' lv, and boll the soup for ono minute. Strain it if necessary, add the parsley, and serve. Potato Biscuit (Sunday from Friday's Fri-day's or Saturday's left-ovors). 1 cupful cup-ful mashed potatoes; 1 cupful flour; j4 teaspoonfuls baking powder; tca-j tca-j spoonful salt; 1 tablespoonful butter; ,1 tablespoonful lard: milk", nbout h. , cupful. ' Sift the dry Ingredients. Add these i to tho potatoes, mixing with a knife, i Add gradually enough milk to make a soft dough. Toss the dough onto a floured board, pat, and roll il lightly to one-half inch In thickness. Cut it Into shapes with a biscuit cutter. Place the biscuits on greased pans and bake 12 to 15 minutes in a hot oven. |