Democratic Sentinel, Volume 14, Number 39, Rensselaer, Jasper County, 24 October 1890 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

Potato Haiti. To two cupfuls cold mashed potato add an egg, a teaspoonful of butter and salt and pepper to taste. Form with, fioured hands Into small round balls, and. fry In deep fat. Potato** Ha*ho<l with Cream. Chop cold boiled potatoes line, and stir them into a cup of hot milk In which has been melted> two tablospooufuls of butter. Pepper aud salt to taste. If you have cream, use this and half as much butter. Dropped FUh Cake*. One cup of salt cod picked very fine, half-cup milk, one tablespoonful butter, two teaspoonfuls flour, .one egg, pepper to taste. Make a white sauce of tho flour, butter and milk, stif the fish Jntc this, add tho egg beaten light, seasoa and drop by the spoonful Into boiling lard, as is done with fritters. Vilcken Mince. . From the boneaof a cold roast, boiled; or fricasseed chicken cut all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this Into a cup of gravy, or, if you have none, use instead a cup of white sauce. Season to taste, fill a pudding dish or scallop shells with tho mixture, and server very hot. Lyoonaluo Potatoes. cold boiled potatoes Into neat rounds* medium-sized onion into thin slices, and put It with a good tablespoonful of butter or bacon dripping Into the frying-pan; when the onion is colored, add the potatoes, about two cupfuls, afid stir them about until they are a light brown. Strew with chopped parsley, and serve. Hasty MulHn*. Two cups flour, two eggs, one tablespoonful mixed butter and lard, two teaspoonfuls white sugar, one teaspoonfuk baking powder, salt-spoonful salt, onecup milk. Into the eggs, beaten very light, stir the melted shortening, thosugar, the milk and the flour, well mixed! with the salt and the baking powderStir well, and bake in thoroughly greased tins. Parisian Potato**. From peeled and washed white potatoes scoop otit little balls with the cutter that comes for this purpose. Boil them for five minutes, then »put them in the frying-pan with two tablespoonfujs of melted butter. Stir them about until every ball is well coated with the butter, pour into a colander and set them in the oven until brown. Sprinkle with salt and a little minced parai*f before ww-