How To Boil Potatoes

Take a thin paring from the potatoes, remove the eyes, throw them at once into cold water; when ready to cook, drop them into a kettle of boiling, unsalted water, boil rapidly ten miutes, and cook at the boiling point until the potatoes are very nearly done. Throw in a cup of cold water to cool the surface; this will allow the center to cook just a moment longer and will make the potato more mealy. As soon as the water again reaches boiling point and the potato is tender to the center, drain it perfectly dry, dust it with a little salt, and shake it over the fire, holding the pot at least six inches from the stove. When dry and white like a snowball, dish it on a folded napkin or small doily and serve it at once.

Mashed Potatoes

Mash a well-boiled potato either with a silver fork or through a sieve; add two or three tablespoonfuls of hot milk, stand the bowl in a pan of hot water, and with a silver fork beat the potato until it is white and light. Dish it in a small heated dish and serve at once. Do not cover it, nor do not pat it down.

Rice Potato

Press a well-beaten mashed potato through a vegetable press on to a heated dish; serve quickly.

Potato Puff

Heap in rugged fashion a well-mashed potato in a small baking dish or individual casserole, touch it here and there with the beaten yolk of egg, then brush it over with the white of egg and bake in a quick oven until a golden brown.

Potato Roses

Put a mashed potato into an ordinary pastry bag, holding a star tube; press the potato into a baking pan, making good-sized roses; touch them lightly with beaten white of egg and run them into a hot oven until a golden brown. Arrange neatly on a small doily and serve. A sprig of parsley between the roses adds to the attractiveness of the dish.

Creamed Potatoes

Chop a cold boiled potato rather fine. Put a teaspoon-ful of butter and a teaspoonful of flour into a saucepan, mix, add a half cupful of milk, stir until boiling, add a quarter of a teaspoonful of salt and the potato. Turn this into an individual baking dish, dust lightly with fine bread crumbs and bake to a golden brown.

Potato Timbale

Add a well-beaten yolk of an egg, a half teaspoonful of salt and one drop of Tabasco to a mashed potato. Line the bottom of a small timbale mold with greased paper, fill in the potato mixture, stand in a baking pan of boiling water and cook in the oven twenty minutes. When done, loosen the sides with a limber knife, turn the timbale out on a small heated dish, and garnish with very tender young peas.

This is an exceedingly nice accompaniment to a broiled lamb chop, and makes an easily-digested meal for an invalid or child.

Potato Souffle

Stir the well-beaten white of one egg into a mashed potato; heap it into an individual casserole or ramekin dish and bake in the oven until a golden brown.

Potatoes A La Creme

Chop one cold boiled potato rather fine; add a grating of nutmeg and a saltspoonful of salt. Add a dash of Tabasco to four tablespoonfuls of cream; add this to the potato, turn into an individual baking dish and bake in a quick oven fifteen minutes.

Baked Potatoes

Select a perfectly sound, medium large potato; brush the potato thoroughly in cold water until the skin is clean, then rinse, and allow it to remain in cold water for at least a half hour. Then place it on the grate in a moderately hot oven and bake slowly until tender; this will take from three-quarters of an hour to an hour. When done, take the potato in a napkin in your hand and press it gently all over, without breaking the skin; when it has been thoroughly mashed to the very center, slash it one side in the form of a cross, stand it on a folded napkin and serve at once.

A piece of butter may be put in the center of a baked potato, and one may add, if admissible, a drop of Tabasco. The potato is more easily digested, however, if eaten with just a little salt.

Never stick a fork into a baking potato to see if it is done; this breaks the skin, allows the steam to escape and makes the potato soggy.

Do not have the oven too hot; the skin becomes hard at once and prevents the evaporation of the water, which makes the potato wet and unpalatable.

Potato Puree

Break a well-baked potato into halves and scoop out all the mealy portion; add four tablespoonfuls of good cream and a saltspoonful of salt; beat it quickly with a silver fork and serve on a heated plate.

Stuffed Potatoes

This is a nice way to serve a baked potato, both to children and invalids. The second baking makes it more easily digested.

Cut a baked potato into halves, scoop out the center, mash it with a silver fork, add four or five tablespoonfuls of hot milk, a saltspoonful of salt, and if admissible a dash of Tabasco; otherwise omit pepper. Beat until light, and fold in carefully the well-beaten white of one egg. Fill the "shells," but do not pat the mixture down to make it heavy. Brush the top lightly with milk, and bake in a moderate oven until a golden brown. Serve on a dainty paper doily or a folded linen napkin.

Potato Balls

Put a well-baked potato through a vegetable press, add the yolk of one egg and a palatable seasoning of salt. When well mixed, add two tablespoonfuls of milk or cream, form into balls the size of an English walnut, roll in milk, then in fine bread crumbs, stand on a baking sheet and bake in a quick oven until a golden brown. Heap like cannon balls on a folded napkin.

These make a nice variety to an invalid's diet, and are also nice for children.