Jasper County Democrat, Volume 14, Number 98, Rensselaer, Jasper County, 20 March 1912 — The KITGHEN GABINET [ARTICLE+ILLUSTRATION]

The KITGHEN GABINET

-v’ 'n I RETURNED and saw under the sun, that the race la not to the swift, nor the battle to the strong; neither yet bread to the wise, nor yet riches to men of understanding. . nor yet favor to men of skill; but time and chance happerieth to them all.—EccL 9:11.

THE ÜBIQUITOUS POTATO. This common vegetable of Mother Earth has many possibilities for food depending upon the skill and training of the hand that prepares it. In the use of the potato there is a varying degree of proficiency. The bachelor maid or man may prepare a delicious and wholesome soup with a little gas burner and a potato or two. A variety of soups may be served to vary the monotony, by adding fresh celery to the potatoes while cooking, or celery salt for Seasoning. Onion may be scalded in the milk, thus giving each soup an individuality of its own. The variations and seasonings of potato soup, though many of them slight, will count up into the hundreds.

Jackson Soup.—Pare three large potatoes and one carrot, cut in small pieces and cook until tender. Chop a small onion and brown in a tablespoonful of fat. Add a tablespoonful of flour; add to the mashed potato and the water In which they were cooked. Season to taste. Potato Soup.—Cut up and boil two potatoes in a quart of water; maah and strain. Add a pint of milk and a tablespoonful of flour and butter that have been cooked together; season with salt, pepper and onion or garlic and a little chopped parsley. Serve very hot.

Another Potato Boup.—Chop a slice of salt pork and put into a sauce pan with a small piece of onion, chopped; fry a light brown. Add four potatoes cut fine, cover with a quart of boiling water and cook until the potatoes are tender. Rub through a sieve, season wtth salt, pepper and add a cup ot talik. Reheat and serve. , A beaten egg added to a potato soup makes a great Improvement In Its appearance. ■ A . A ’. A. ’A*