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"Potatoes in Seven Ways 2
"Wednesday. —'Prepare them in the Kentucky style, as follows: The potatoes are sliced thin, as for frying, and allowed to remain in cold water 1/2 hour. The slices are then put in a pudding dish, with salt, pepper and some milk—about 1/2pt. to an ordinary pudding dish. They are then put into an oven and baked for an hour. When taken out, a lump of butter the size of a hen's egg is cut into small bits and scattered over the top. Those who have never eaten potatoes cooked thus, do not know all the capabilities of that esculent tuber. The slicing allows the interior of each potato to be examined, hence its value where potatoes are doubtful, though the poor ones are not of necessity required. The soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make a nice brown on the top; the quantity can only be learned by experience; if just a little is left as a rich gravy, moistening all the slices, then it is right. In a year of small potatoes, this method of serving them will be very welcome to many a housekeeper.
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