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Show l ft Mary's Kitchen v M .w POTATOES New potates mean a fresh vegat-able vegat-able rich in minerals and the much talked of vltamlnes. Whenever possible cook new pot a I tors In their "jackets " This not only preaeryes the cook's hands but the valuable minerals that are close under the skin of the potato And try steaming potatoes lnsteod of boiling them. Steamed potatoes lose none of their food value. I ''over tightly to retain all the steam and allow an hour to rook medium sized vegetables. -Scrub carefully, but do not pare The skin slips off very easily after steaming and the potatoes can be served In cream sauco or with parsley butter I as desired. M AV CREAMED POTATOES Choose rather small potatoes and allow three for each serving. Steam or boil till tender, about half an hour for small potatoes. Remove skin and sprinkle lightly With salt. Cover and shake over the fire that the suit may penetrate the potatoes. Put Into a hot vegetable dish nnd pour over , cream sauce. CREAM S M I '-i '-i Three tablespoons butter. 2 tablespoons table-spoons flour, I cups milk, 1-2 teaspoon tea-spoon salt 1-4 teaspoon pepper, 2 tablespoons grated cheese. Melt butter. Po not let the butter bubble while melting. Stir In flour and stir till perfectly smooth and blended. Add milk slowly. Not more than one-fourth upful should bi ...bled al a time. The sauce will be very thick at first, but stir oach time till perfectly smooth. When all the milk is in add salt and pepper and cheese. Cook until cheese is molted and pour over potatoes MA POTATOES WITH PARSLEY BUFFER Choose small potatoes and prepare as In proceeding recipe Three tablespoons butter, 1 des-1 sertspoon lemon Juice, 1-2 teaspoon onion juice. 1-.' teaspoon salt. 1-s teaspoon tea-spoon pepper. 1 tablespoon minced parsley. Cream butter and add lemon Juice drop ,y 'drop. Add lemon juice, salt and pepper and parsley. Spread evenly over hot potatoes arranged in a hot vegetable dish Cover the dish and keep hoi for a few minutes The potatoes will steam and absorb soma of the sauce. l n i 'i I iii S EN t 1SS1 ROId Eight small potatoes, 3 tablespoons table-spoons butter, 1 teuspoon salt. 1-8 teaspoon pepper, 1 1-2 cups milk, 1 tablespoon minced parsley. Wa h and scrape potntoes. Put in a well bni. i i .'ri'ii!" Add milk, butter, salt, pepper and parsley. Cover and bake In a moderate oven 4 5 minutes'. Remove cover for the last 15 minutes of baking New potatoes do not mash successfully. success-fully. But every other method of cooking is satisfactory oo |