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Potatoes—General Remarks. 2
the starch—is richest, next to the skin, hence when they are to be peeled, raw, pare as thin as possible. Prof. Blat, the great French cook, says the skinning process, as he calls it, is all wrong. His plan is to dig out the eyes and peel after boiling, eta, claiming that the nourishment from them is not more than 7 or 8 per cent., the balance mainly water, of which there is not a doubt. The following methods of preparing for dinner for each day in the week, will always help one to decide what, in the potato line, shall I have for dinner? And by turning to the actual bill of fare for a week, among the meat dishes, will help to decide the whole question as to what the dinner shall be. These directions, or recipes, are from a writer to the Housekeeper, who you will readily see, had an excellent judgment, if not an actual experience in the matter. I am sorry they did not come to me so I can give the writer's name. They were given under the head of:
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