Saltspoonssp.Tablespoontbsp.Pintpt.Gallongal.Teaspoontsp.Cupfulcf.Quartqt.Peckpk.
A speck (spk.) is what you can put on a quarter inch square surface.
Baking Bread, Cakes and Puddings.
Loaf bread40 to 60 m.Graham gems25 to 30 m.Sponge cake45 to 60 m.Cookies10 to 15 m.Rice and tapioca1 hr.Custards15 to 20 m.Pastry (thin puff)10 to 15 m.Pie crust25 to 30 m.Baked beans6 to 8 hrs.Scalloped dishes15 to 20 m.Rolls, biscuit10 to 20 m.Gingerbread25 to 30 m.Fruit cake2 to 3 hrs.Bread pudding1 hr.Indian pudding2 to 3 hrs.Steamed pudding1 to 3 hrs.Pastry (thick)30 to 50 m.Potatoes30 to 45 m.Braised meat3 to 4 hrs.
Baking Meats.
Beef, sirloin, rare, per lb.8 to 10 m.Beef, well done, per lb.12 to 15 m.Beef, rolled rib or rump, per lb.12 to 15 m.Beef, fillet, per lb.20 to 30 m.Mutton, rare, per lb.10 m.Mutton, well done, per lb.15 m.Lamb, well done, per lb.15 m.Veal, well done, per lb.20 m.Pork, well done, per lb.30 m.Turkey, 10 lbs. weight2-1/2 hrs.Chicken, 3 to 4 lbs. weight1 to 1-1/2 hr.Goose, 8 lbs.2 hrs.Tame duck1 to 1-1/2 hr.Game40 to 60 m.Grouse30 to 40 m.Small birds20 to 25 m.Venison, per lb.15 m.Fish, 6 to 8 lbs.1 hr.Fish, small30 to 40 m.
Vegetables(Boiling).
Rice, green corn, peas, tomatoes, asparagus (hard boiled eggs)20 to 25 m.Potatoes, macaroni, squash, celery, spinach25 to 30 m.Young beets, carrots, turnips, onions, parsnips, cauliflower30 to 45 m.Young cabbage, string beans, shell beans, oyster plant45 to 60 m.Winter vegetables, oatmeal, hominy and wheat1 to 2 hrs.
Frying(Deep).
Smelts, croquettes, fish balls1 to 2 m.Muffins, fritters, doughnuts4 to 6 m.Fish, breaded chops5 to 7 m.
Broiling.
Steak, 1 inch thick6 to 8 m.Steak, 1-1/2 inch thick8 to 10 m.Fish, small6 to 8 m.Fish, thick12 to 15 m.Chops8 to 10 m.Chicken20 m.
STIRRING.
Stirring is simply blending two or more materials by moving the spoon round and round until smooth and of the proper consistency.
BEATING.
Beating is bringing the spoon up through the mixture with a quick movement so as to entangle as much air as possible.
CUTTINGorFOLDING.
Cutting or folding is adding the beaten white of egg to a mixture without breaking the air bubbles, by lifting and turning the mixture over and over as in folding. Do not stir or beat.
Popovers.
Beat the eggs (without separating) until very light, then add the milk and salt; pour this mixture on the flour (slowly), beating all the while. Beat until smooth and light, about five minutes. Grease gem pans or small cups, and bake in a moderately hot oven about thirty-five minutes. They should increase to four times their original size. (This recipe may be divided for class work.)
Pancakes.
Beat the whites and yolks of the eggs separately; add the yolks to the milk, then the melted butter; salt. Sift the baking powder and flour together, add slowly to the liquid, stir until smooth. Lastly, add the whites of the eggs. These may be cooked in waffle irons or on a griddle.
Pancakes with Buttermilk.
Crush the soda, add it and the salt to the buttermilk, add the flour gradually, beat until the batter is smooth, and bake on a hot griddle. An egg may be added.
Cornmeal Griddle Cakes.
Put the meal into a bowl, and pour over it just enough boiling water to scald it; do not make it soft; let stand until cool. Then add the milk; beat the eggs until very light, add them to the batter, add the flour and salt in which the baking powder has been sifted. Mix well, beat vigorously for a minute or two, and bake on a hot griddle.
Bread Griddle Cakes.
Soak the bread in the milk for one hour, then beat it smooth. Beat the eggs separately till very light, add first the yolks, then the flour and salt and baking powder. Beat again, add the whites, and bake quickly on a hot griddle.
Buckwheat Cakes.
Pour the boiling water on the corn or Graham meal, add the salt, and when lukewarm add the flour, beat until smooth, then add the yeast. Let it rise over night. In the morning add the soda just before baking (milk may be used instead of water). A tablespoonful of molasses is sometimes added in order to make the cakes a darker brown.
Fritters.
Beat two eggs together until light, add to them 1 cup of milk, 1/2 tsp. salt and sufficient flour to make a batter that will drop from the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3 (l.) tsps. of baking powder to the batter, mix thoroughly and drop by spoonfuls into the hot fat. When brown on one side turn and brown on the other; take out with a skimmer and serve very hot. Do not pierce with a fork as it allows the steam to escape and makes the fritter heavy.
Gems—Whole Wheat or Graham Gems.
Mix flour, salt and sugar. Beat the eggs until light, add the milk and water, stir this into the dry mixture. Bake in hot gem pans for 30 minutes.
Corn Muffins.
Mix all the dry ingredients together. Melt the butter in a hot cup. Beat the egg till light. Add the milk to it and turn this mixture into the bowl containing the dry ingredients. Add the melted butter and beat vigorously and quickly. Pour into buttered muffin or gem pans, and bake for one-half hour in a moderate oven.
Quick Muffins or Gems.
Beat the eggs separately till light, add the yolks to the milk, then the flour, which must be more or less, according to the quality. The batter must be thin and pour from the spoon. Now add the melted butter and salt; give the whole a vigorous beating. Now add the baking powder and the well beaten whites, stir till thoroughly mixed. Bake in muffin rings in a quick oven or on the griddle.
Tea Biscuit.
Mix thoroughly in a sieve the flour, sugar, salt and baking powder, and rub through the sieve. Rub the butter or lard into this mixture. Now add the milk, stirring quickly with a strong spoon. Sprinkle the board with flour, turn out the dough upon it. Roll to the thickness of about 1/2 inch, cut with a small cutter. Bake in a quick oven. Do not crowd the biscuit in the pan. They should bake from 10 to 15 minutes. (All biscuit doughs should be mixed as soft as it is possible to handle. Sour milk may be used in this recipe by substituting soda for the baking powder.)
Hot Corn Bread.
Put the cornmeal in a large bowl and pour over it just enough boiling water to scald it through. Let it stand until cold, then add the eggs well beaten, the milk or buttermilk, salt, and butter (melted); beat thoroughly. Dissolve the soda in two tbsps. of boiling water, stir intothe mixture, turn quickly into a greased square, shallow pan, put into a hot oven and bake 40 minutes.
Shortcakes.
(Suitable for strawberries or any sweetened fruit.)
Mix the salt, soda, cream tartar or baking powder with the flour, sift; rub in the butter until fine like meal. Add the liquid gradually, mixing with a knife, and use just enough to make it of a light spongy consistency. Turn the dough out on a well floured board, pat lightly into a flat cake and roll gently till half inch thick. Bake either in a spider or pie plate in the oven; split, butter, and spread with the fruit.
Doughnuts.
Mix all the dry ingredients, beat the egg until light, add to this the milk, sugar and melted butter. Pour into the flour, mixing carefully into a soft dough. Have the board well floured. Roll only a large spoonful at a time. Cut into the desired shape and drop into hot fat. The fat should be hot enough for the dough to rise to the top instantly.
As bread is one of the most important articles of the daily diet, it naturally follows that special attention should be given to a subject upon which the health of the family, to a great extent, depends. A knowledge of the chemical changes and their effect (see Chap. VII) must be understood before proficiency in bread-making can be attained. The first element to consider is theyeast, and the generating of carbonic acid gas, so as to have the bread light, tender, and porous.
Yeast is a plant or vegetable growth produced from grain which has commenced to bud or sprout, and which forms the substance called diastase. This substance has the power to convert starch into sugar. (See Chap. VII for effect of yeast upon flour.)
The temperature at which fermentation takes place, and when to check it, are important features of bread-making.
The liquid (milk or water) should be tepid when mixed, as too great heat destroys the growth of the yeast. The dough should rise in a temperature of 75°. After fermentation has become active the temperature may be gradually lowered—as in setting bread over night—without injury.
Avoid a cold draft or sudden change of temperature, as it checks fermentation and affects the flavor.
Never allow bread to rise until it "settles," or runs over the side of the bowl. The usual rule is to let it rise until it is double in bulk, both in the bowl and after it is put into the pans. If it is not convenient to bake the bread when ready, it may be kneaded again and keptin a cool place, to prevent souring. Bread should be mixed in a stone or granite bowl.
The only necessary ingredients for bread are water, flour, salt, and yeast. Sugar may be added to restore the natural sweetness of the flour which has been lost during fermentation, but it is not necessary. If milk is used, and the bread well kneaded, no other shortening is required; but with water, the addition of a little butter or dripping makes the bread more tender, therefore it is more easily penetrated by the digestive fluids. Tough, leathery bread is not easily digested, no matter how light it may be. As already stated, by the action of heat the ferment is killed, the starch-grains ruptured, the gas carried off, and the crust formed. In order that bread may be thoroughly cooked, and plenty of crust formed, each loaf should be baked in a pan about 4 inches deep, 4 to 6 inches wide, and from 8 to 12 inches long. Smaller loaves are even more desirable. It is very difficult to bake a large loaf so as to insure the escape of all the carbonic acid gas, and to cook the starch sufficiently without injuring the crust, besides entailing an unnecessary waste of fuel. The custom of baking several loaves together in one large pan is contrary to all scientific rules of bread-making. The oven should be hot enough to brown a spoonful of flour in five minutes, for bread. The dough should rise during the first fifteen minutes, then begin to brown; keep the heat steady for the next fifteen or twenty minutes, then decrease it. If the oven is too hot a hard crust will form and prevent the dough from rising, which will not only cause the bread to be heavy, but will prevent the gas from escaping. If, on the other hand, the oven is not hotenough, the bread will go on rising until it becomes sour. A loaf, the size already mentioned, should take from fifty-five to sixty minutes to bake, and should give a hollow sound, if tapped, when removed from the oven. Better take too long than not long enough, as doughy bread is most objectionable and unwholesome. If the crust is beginning to burn, cover the loaf with brown paper, and reduce the heat, but have a brown crust, not a whity-brown, which is usually hard and without flavor. Upon removing the loaves from the pans, place them on a rack, where the air may circulate freely. Never leave warm bread on a pine table, or where it will absorb odors.
Bread Made with Water.
(This recipe is for Manitoba flour. A little more fine flour would be necessary.)
Sift the flour. Put the salt, sugar and butter into a large bowl, pour on the warm water, stir until they are dissolved. Add the flour gradually until it forms a thin batter, then add the yeast; beat vigorously for at least five minutes. Add more flour until the dough is stiff enough to knead. Turn out on the board and knead for half hour. Cover and let rise until double its bulk. Form into separate loaves, put into the pans, cover, and let rise again till double its bulk. Bake in a hot oven about an hour. (Milk or half milk may be substituted in this recipe.)
Bread (with a sponge).
Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling water to dissolve them; then add enough lukewarm water to make a pint, 3 cups of flour, then the yeast (if the cake is used dissolve in 1/4 cup tepid water). Give it a vigorous beating, cover, and let it rise over night. In the morning add flour to make it stiff enough to knead. Knead for 1/2 hour. Cover closely, let it rise till it doubles its bulk; shape into loaves; let it rise again in the pans; bake as directed in previous recipe.
Whole Wheat or Graham Bread.
Mix in the same order as given in previous recipes. Whole wheat flour makes a softer dough, consequently does not require so much kneading, otherwise it should be treated the same as other bread, allowing it a little longer time for baking; if too moist, a cupful of white flour may be added.
Yeast.
Steep 1/2 cup of loose hops in 1 quart of boiling water, in a granite kettle, 5 minutes. Mix 1 cup of flour, 1/4 of a cup sugar and 1 tbsp. salt. Strain the hop liquor and pour it boiling into the flour mixture. Boil 1 minute, or till thick. When cooled add 1 cup of yeast. Cover and set in a warm place until foamy, which will be in 4 or 5hours. Pour into stone jars, which should be not more than half full, and keep in a cool place. (Three boiled potatoes may be mashed smoothly and added to this yeast if desired.)
White Sauce.
(For Vegetables, Eggs, etc.)
Heat the milk over hot water. Put the butter in a granite saucepan and stir till it melts, being careful not to brown. Add the dry flour, and stir quickly till well mixed. Add the milk gradually, stirring carefully (especially from the sides) until perfectly smooth. Let it boil until it thickens, then add salt and pepper.
In using this sauce for creamed oysters, add 1/2 tsp. of celery salt, a few grains of cayenne pepper, and a tsp. of lemon juice.
Drawn Butter Sauce.
Put the butter in the saucepan; when melted add the dry flour, and mix well. Add the hot water or stock a little at a time, and stir rapidly till it thickens; when smooth add the salt and pepper. Be careful to have allsauces free from lumps. (Hard boiled eggs may be added to this sauce for baked or boiled fish. Two tbsps. of chopped parsley may be added if parsley sauce is desired.)
Brown Sauce.
Mince the onion and fry it in the butter 5 minutes. Be careful not to burn it. When the butter is browned add the dry flour, and stir well. Add the hot stock a little at a time; stir rapidly until it thickens and is perfectly smooth. Add the salt and pepper. Simmer 5 minutes, and strain to remove the onion.
Caramel for Coloring Soups and Sauces.
Melt 1 cup of sugar with 1 tbsp. of water in a frying-pan. Stir until it becomes of a dark brown color. Add 1 cup of boiling water, simmer 10 minutes, and bottle when cool. This coloring is useful for many purposes, and is more wholesome than browned butter.
Mock Bisque Soup.
Reserve 1/2 cup of the milk, put the remainder on to cook in a stew-pan. Mix the flour with the cold milk,and stir into the boiling milk. Cook for 10 minutes, then add the salt, pepper and butter. Stir the soda into the hot tomatoes and stir 1/2 minute, then rub through a strainer. Add the strained tomatoes to the thickened milk, and serve at once.
Potato Soup.
Pare the potatoes, place on the fire in enough boiling water to cover, and cook for 30 minutes. Reserve 1/2 cup milk, put the remainder in the double boiler with the onion and celery and place on the fire. Mix the cold milk with the flour and stir into the boiling milk. When the potatoes are cooked pour off the water, mash them until fine and light. Gradually beat into them the milk; now add salt, pepper and butter, and rub the soup through a sieve. Return to the fire and add the minced parsley; simmer for 5 minutes and serve immediately. (The parsley may be omitted and celery salt substituted for the minced celery.)
Celery Soup.
Wash and scrape the celery, cut into 1/2 inch pieces, put it into the pint of boiling salted water and cook untilvery soft. Mash in the water in which it was boiled. Cook the onion with the milk in a double boiler 10 minutes and add it to the celery. Rub all through a strainer and put on to boil again. Melt the butter in a saucepan, stir in the flour and cook until smooth, but not brown, then stir it into the boiling soup. Add the salt and pepper; simmer 5 minutes and strain into the tureen. Serve very hot.
While eggs are nutritious and valuable as food they should not be used too freely, as they are a highly concentrated form of food. The albumen (white) of egg is one of the most valuable tissue builders. Much depends upon the manner in which they are cooked. Eggs fried in fat or hard boiled are very indigestible. Do not use an egg until it has been laid some hours, as the white does not become thick till then and cannot be beaten stiff. Eggs should be kept in a cool dark place, and handled carefully in order to avoid mixing the white and yolk, which causes the egg to spoil quickly.
Boiled Eggs.
Have the water boiling in a saucepan. Put in the eggs and move to the back of the stove where the water will keep hot, about 175 or 180 F., for from 8 to 10 minutes. If the back of the stove is too hot, move to the hearth. The white should be of a soft, jelly-like consistency, the yolks soft but not liquid. An egg to be cooked soft should never be cooked in boiling water.
Hard Boiled Eggs.
Cook eggs for 20 minutes in water just below the boiling point. The yolk of an egg cooked 10 minutes is tough and indigestible; 20 minutes will make it dry and mealy, when it is more easily penetrated by the gastric fluid.
Poached Eggs.
Have a clean, shallow pan nearly full of salted and boiling water. Remove the scum and let the water just simmer. Break each egg carefully into a saucer and slip it gently into the water. Dip the water over it with the end of the spoon, and when a film has formed over the yolk and the white is like a soft jelly, take up with a skimmer and place on a piece of neatly trimmed toast. This is the most wholesome way of cooking eggs for serving with ham or bacon.
Omelet.
Beat the yolks of two eggs, add two tbsps. of milk, 1 ssp. of salt and 1/4 of a ssp. of pepper. Beat the whites till stiff and dry. Cut and fold them into the yolks till just covered. Have a clean, smooth omelet pan (or spider). When hot, rub well with a teaspoonful of butter; see that the butter is all over the pan, turn in the omelet and spread evenly on the pan. Cook until slightly browned underneath, being careful not to let it burn; set in a hot oven until dry on top. When dry throughout, run a knife round the edge, tip the pan to one side, fold the omelet and turn out on a hot platter. This may bemade by beating the whites and yolks together for a plain omelet. A little chopped parsley, a little fine grated onion, a tbsp. or two of chopped ham, veal or chicken may be spread on the omelet before folding.
Cup Custards.
Beat the eggs until light, then add the sugar; beat again, add the milk and nutmeg, stir until the sugar is dissolved. Pour into custard cups, stand the cups in a pan of boiling water and then put the pan in the oven. Bake until the custards are set, or until a knife may be slipped into the centre without anything adhering to it. When done, take them out of the water and stand away to cool. (This custard may be poured into a baking dish and baked in a quick oven until firm in the centre.)
Boiled Custard.
Put the milk on in the double boiler, beat the sugar and yolks of eggs together until light, then stir them into the boiling milk; stir until it begins to thicken, then take it from the fire; add the vanilla and stand aside to cool. When cool, pour into a glass dish. Beat the whites until stiff, add three tbsps. of powdered sugar gradually. Heap them on a dinner plate and stand in the oven a moment until slightly brown, then loosen from the plate, slip off gently on top of the custard; serve very cold.
If people would only realize the value of fruit in its natural state, much of the time devoted to the preparation of pies, puddings, etc., would be saved. All uncooked fruit should be thoroughly ripe and served fresh and cold. Sometimes fruit is more easily digested when the woody fibre has been softened by cooking than when in its natural state, therefore a few simple recipes for cooking fruit are given.
Applesauce.
Pare, core and quarter 6 or 8 tart apples. Make a syrup with 1/2 cup of sugar, 1/2 cup of water, and a little grated lemon peel. When boiling, add the apples and cook carefully till they are just tender, but not broken. Remove them carefully, boil the syrup down a little and pour it over the apples. (For serving with roast goose, etc., cook the apples in a little water, mash until smooth, add sugar to taste.)
Coddled Apples.
Pare tart apples of uniform size; remove the cores without breaking the apples. Stand them in the bottom of a granite kettle, sprinkle thickly with sugar, cover the bottom of the kettle with boiling water, cover closely and allow the apples to steam on the back part of the stove till tender. Lift carefully without breaking, pour the syrup over them and stand away to cool (delicious served with whipped cream).
Stewed Prunes.
Wash carefully and soak in water an hour before cooking, put them into a porcelain or granite kettle, cover with boiling water and let them simmer until tender. Add a tbsp. of sugar for each pint of prunes, and boil a few moments longer.
Cranberries.
Put 1 pint of cranberries in a granite saucepan, 1 cup of sugar, 1 cup of water. After they begin to boil cook 10 minutes, closely covered. (This may be pressed through a sieve while hot, removing the skins, if desired for a mould.)
Stewed Rhubarb.
Wash the rhubarb (if young and tender it will not be necessary to remove the skin), cut into pieces about 1 inch long. To every lb. of rhubarb allow 1 lb. of sugar. Put the rhubarb into a porcelain or granite kettle, cover with the sugar, and stand on the back part of the fire until the sugar melts. Move forward, let simmer for a few minutes without stirring, turn it out carefully to cool.
Baked Pears.
Take large, sweet pears, wipe them but do not remove the stems. Stand them in an earthen baking dish, pour around them a cup of boiling water, add 2 tbsps. sugar, cover with another dish and bake slowly until the pears are tender, basting occasionally with the liquor. When done, stand away to cool in the dish in which they were baked. When cold put them into a glass dish, pour the liquor over them and serve.
Baked Apples.
Pare and core, without breaking, tart apples. Put them into a shallow earthen dish, fill the cavities with sugar, add water to cover the bottom of the dish. Bake in a quick oven till soft, basting often with the syrup. (Quinces may be baked in the same way.)
Vegetables should be used very freely, as they contain saline substances which counteract the effect of too much meat, and are the chief source of mineral supply for the body. In cooking vegetables, a common rule is to add salt, while cooking, to all classes growing above ground (including onions), and to omit salt in the cooking of vegetables growing underground. In cooking vegetables care must be taken to preserve the flavor, and to prevent the waste of mineral matter.
Cabbage.
Cut a small head of cabbage in quarters, soak in cold water 1 hour, drain and shake dry. Remove the stalk, or hard part, and chop the remainder rather fine. Put it into a stew-pan with enough boiling water to cover, and boil 20 minutes. Drain in a colander. Turn into a hot dish, and pour over it cream sauce or a little melted butter, pepper and salt.
Cauliflower.
Pick off the outside leaves, soak in cold salted water, top downwards, for 1 hour. Tie it round with a piece oftwine to prevent breaking. Cook in boiling salted water until tender, remove the string, turn into a hot dish with the top up, cover with cream sauce or drawn butter sauce. (When cold, it may be picked to pieces and served in a salad.)
Celery.
Scrape clean and cut the stalks into 2-inch pieces: cook in salted water until tender, drain and cover with a white sauce. The sauce should be made with the water in which the celery has been stewed.
Boiled Beets.
Wash, but do not cut them, as that injures the color. Cook in boiling water until tender. When cooked put them into a pan of cold water and rub off the skins. They may be cut in slices and served hot with pepper, butter and salt, or sliced, covered with vinegar, and served cold. They may be cut into dice and served as a salad, either alone or mixed with potatoes and other vegetables.
Beans (Dried).
Lima beans should be soaked in warm water over night. In the morning drain off this water and cover with fresh warm water. Two hours before needed drain, cover with boiling water and boil 30 minutes; drain again, cover with fresh boiling water, and boil until tender. Add a teaspoonful of salt while they are boiling. When cooked drain them, add a little butter, pepper and salt, or a cream sauce.
Asparagus.
Wash the asparagus well in cold water, reject the tough parts, tie in a bunch or cut into pieces 1 inch long. Put it in a kettle, cover with boiling water, and boil until tender. Put it in a colander to drain. Serve with melted butter, pepper and salt, or with a cream or drawn butter sauce.
Onions.
Scald in boiling water, then remove the skins. Put them in boiling salted water; when they have boiled 10 minutes, change the water. Boil until tender but not until broken. Drain and serve with either cream sauce or butter, pepper and salt.
Potatoes.
Wash and scrub with a brush. If old, soak in cold water after paring. Put them in boiling water, when about half cooked add a tbsp. of salt. Cook until soft but not broken. Drain carefully. Expose the potatoes for a minute to a current of air, then cover and place on the back of the stove to keep hot, allowing the steam to escape.
Rice Potatoes.
Press the cooked potatoes through a coarse strainer into the dish in which they are to be served.
Mashed Potatoes.
To 1 pint of hot boiled potatoes, add 1 tbsp. butter, 1/2 tsp. of salt, 1/2 ssp. of white pepper and hot milk or cream to moisten. Mash in the kettle in which they were boiled, beat with a fork until they are light and creamy. Turn lightly into a dish.
Potato Puffs.
Prepare as for mashed potatoes, adding a little chopped parsley or celery salt if the flavor is liked. Beat 2 eggs, yolks and whites separately. Stir the beaten whites in carefully, shape into smooth balls or cones, brush lightly with the beaten yolks, and bake in a moderately hot oven until brown.
Creamed Potatoes.
Cut cold boiled potatoes into thin slices. Put them in a shallow pan, cover with milk and cook until the potatoes have absorbed nearly all the milk. To 1 pint of potatoes, add 1 tbsp. of butter, 1/2 tsp. of salt, 1/2 ssp. of pepper and a little chopped parsley or onion.
Baked Potatoes.
Select smooth potatoes of uniform size, wash and scrub well. Bake in a hot oven about 45 minutes or until soft. Break the skin or puncture with a fork to let the steam escape and serve at once. This is the most wholesome method of cooking potatoes, as the mineral matter is retained.
Fried Potatoes.
Pare, wash and cut into slices or quarters. Soak in cold salted water, drain and dry between towels. Have sufficient fat in a kettle to more than cover the potatoes. When it is very hot drop the potatoes in, a few at a time, so as not to reduce the heat of the fat too quickly. When brown, which should be in about 4 or 5 minutes for quarters and about 2 minutes if sliced, drain and sprinkle with salt.