Kirmess cook book

BOILED POTATOES. Select potatoes of uniform size. Wash, pare and drop at once in cold water to prevent discoloration ; soak onehalf hour in the fall, and one to two hours in winter and spring. Cook in boiling salted water until soft, which is easily determined by piercing with a skewer. For seven potatoes allow a tablespoon of salt, and boiling water to cover. Drain from water, and keep uncovered in warm place until serving time. Avoid send- ing to table in a covered vegetable dish. In boiling large potatoes, it often happens that outside is soft, while center is underdone. To finish cooking without potatoes breaking apart, add one pint cold water, which drives heat to center, thus accomplishing the cooking. NUT AND POTATO CROQUETTES. Tahle Talk. Coarsely chop sufficient black walnut meats to measure one cupful. Mix them with one cupful of mashed and seasoned potatoes and one cupful of soft bread crumbs. Stir in two well beaten eggs. Add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice, and three tablespoonfuls of beef stock. When cold mould into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep smoking-hot fat. STUFFED POTATOES. Marion Harland, Bake eight large potatoes until done. Cut off the tops with a sharp knife and scoop out the insides with a small spoon. Set aside the skins for future use. With the back of a spoon mash the potatoes smoth, rub into them two tablespoonfuls of butter, a gill of cream, two teaspoonfuls of finely minced onion, a teaspoonful of minced parsley and salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened whites of two eggs. Fill the empty potato skins with this creamy mixture, heaping it high. Stand the potato cases on end, side by side, in a baking-pan and set in the oven until the potato protruding from the tops is a delicate brown. MILANAISE POTATOES. Mrs. C. P. Congdon, Chicago. Pare and boil as many potatoes as desired. When done press through a ricer into a heated bowl and whip with a fork, adding, little by little, enough boiling hot chicken stock to make them creamy. Season with salt and white pepper, then add as much whipped cream as will bring them to such consistence that they can be slowly beaten with a Dover egg beater. Beat for full five minutes, heap them in a buttered baking dish, sprinkle with grated Parmesan cheese and brown lightly in a very hot oven. Send directly to the table. POTATOES ON THE HALF-SHELL. Marion Harland. Bake large smooth potatoes, and cut each carefully in half lengthwise. Scrape out the insides, leaving the skins whole. Beat what you have taken out to a cream with melted butter, cream or milk, season with pepper and salt, and fill the "shells,'' rounding the potato on top. Put a dot of butter upon each and brown lightly upon the upper grating of your oven.