The household cook book

TO BOIL POTATOES — Wash them very thoroughly, or scrub them; a narrow strip cut off around the middle will allow the poisonous solanine to escape more readily; put them into boiling, salted water, and boil them until soft (about 25 minutes) varying according to variety and size. The thing to bear in mind is that to have potatoes mealy they must be taken out of the water as soon as the starch cells are cooked enough so that their walls are ready to burst; if drained off at once, the superfluous water will pass off as steam, and the interior will be dry and floury; if left longer they will absorb water and become sodden; therefore as soon as they are tender enough to pierce readily with a fork, drain them, cover with a thick cloth, and set them for 15 or 20 minutes on the back part of the range, or where they will keep hot without burning. They can be kept thus, hot and dry, for several hours if need be, and right for eating. BAKED POTATOES — Select potatoes as nearly of a size as possible, wash or scrub thoroughly clean, and if old, let them stand for 2 hours in cold water; then wipe dry (always dry potatoes for baking) and bake in a hot oven; it will take from f to 1 hour. It is a good plan to prick the skin before putting them in to bake, to allow the escape of the steam and prevent their bursting; if not pricked, break the skin as soon as they are done to allow the steam to escape. Never cover baked potatoes to confine the steam, as that makes them soggy. Potatoes baked until just done are best; baked longer, they harden near the skin, lose their light, mealy character, and so deteriorate. Serve while hot. Baked potatoes are the most wholesome, because none of the nutrients are lost, part of the starch is turned to sugar, and the solanine escapes with the steam. POTATO BALLS. — Mix 2 teacups mashed potatoes, 2 tablespoons melted butter, 2 well-beaten eggs, salt and pepper to taste; form into balls, roll in flour, and fry in hot lard, or drippings. BROILED POTATOES.— Cut .whatever you may have of cold boiled potatoes into lengthwise slices, about ^ inch thick; dip each in flour, and lay them between an oyster broiler. Have the fire clear, and when both sides are nicely browned, lay the slices on a hot dish, put a piece of butter on each and season with salt and pepper. A very delicate dish. POTATO CAKE — Boil the potatoes till they are soft and floury, dry them, and, while warm, mash them thoroughly— this is usually done with the hand; then mix with them as much flour as will bind the potato without making it stiff, add salt, and roll out on a floured board, and shape the cake or cakes, then fry in boiling bacon-fat. Usually, the cake is rolled to about | inch in thickness, molded to the shape of the pan, and fried whole. Properly made, it is wonderfully light. It requires some art in turning it. This is managed by heating only enough fat at j5rst to fry one side, then dexterously turning the cake on to a plate, and when sufficient fat is boiling for the other side, sliding it into the pan again.