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Classic
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page 292
end cut a large piece, remove carefully the inside, and rub through a fine
sieve, or mash thoroughly; put on the fire with half an ounce of butter and one
ounce of grated cheese to every four fair-sized potatoes, and add boiling milk
and pepper and salt as for mashed potatoes; fill the potato shells, and sprinkle
over mixed bread-crumbs and grated cheese; put in hot oven and brown.
Many prefer to omit cheese and bread-crumbs, filling the shells heaping full and
then browning.
POTATOES IN KENTUCKY STYLE.
The potatoes are sliced thin, as for frying, and allowed to remain in cold water
half an hour. The slices are then put into a pudding dish, with salt, pepper,
and some milk--about half a pint to an ordinary pudding-dish. They are then put
into an oven and baked for an hour. When taken out, a lump of butter half the
size of a hen's egg is cut into small bits and scattered over the top. Those who
have never eaten potatoes cooked thus do not know all the capabilities of that
esculent tuber. The slicing allows the interior of each potato to be examined,
hence its value where potatoes are doubtful, though poor ones are not of
necessity required. The soaking in cold water hardens the slices, so that they
will hold their shape. The milk serves to cook them through, and to make a nice
brown on the top; the quantity can only be learned by experience; if just a
little is left as a rich gravy, moistening all the slices, then it is right. In
a year of small and poor potatoes, this method of serving them will be very
welcome to many a housekeeper.--Mrs. C. M. Nichols. Springfield.
POTATO SOUFFL‰.
Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean
sauce-pan half tea-cup of sweet milk and table-spoon of good butter, add to the
potato with a little salt and pepper, and beat to a cream; add one at a time,
the yolks of four eggs, beating thoroughly, drop a small pinch of salt into the
whites and beat them to a stiff froth, add them to the mixture, beating as
little as possible; have ready a well-buttered baking-dish, large enough to
permit the soufflé to rise without running over; bake twenty minutes
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