Evening Republican, Volume 17, Number 253, Rensselaer, Jasper County, 23 October 1913 — Potatoes a la Haddam. [ARTICLE]

Potatoes a la Haddam.

Material.—Potatoes, two cups; butter, three tablespoons; lemon iuice one tablespoon; salt one teaspoon; paprika, one-fourth teaspoon; chopped parsley, one tablespoon; kitchen bouquet, one-half teaspoon. Utensils.—Paring knife, measuring cup, tablespoon, teaspoon, potato cutter. Directions.—Wash potatoes, pare, and Bcoop out perfectly round pieces. Throw them into salted water for ten minutes. Then cook in boiling water until tender but not, soft. Drain and' keep hot by standing in a pan of hot water. Cream the butter and add all the remaining Ingredients. Mix carefully with the potatoes and serve them very hot