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Burke’s Potatoes
Mary Burke of Washington has a grand old Irish name, but no special St. Patrick’s secret for preparing spuds. “I fix them different ways,” she says. “I mash them. I make cakes of them 1 and fry them. I boil them in , salt water and serve them with a little butter.”
Mrs. Burke cautions against making them too salty or too greasy. That isn’t healthy. Also, she says it’s all right to use instant potatoes, especially if you’re cooking for one. To make her potato cakes, Mrs. Burke mixes left over mashed potatoes with a little flour and some butter and fries the patties real good.
Edith Pond’s Corned
Beef and Cabbage
She’s Rumanian, Polish and German, but Edith Pond has read every book in the Rappahannock library dealing with the home of the Houlihans. She also has a weakness for corned beef and cabbage. (This is a dish Americans like while the Irish are supping on salmon.)
Her secret ingredient? Campbell’s beef broth. “Campbell’s beef broth makes everything better,” she says.
Here’s the rest of her procedure for preparing this simple “traditional” dish: Cover the corned beef with soup. About 20 minutes before the corned beef is tender enough, cut a cabbage into Vsths and cook it with tiie eomjd, bt$f for ,15-20 minutes. (Add earrots and' potatoes, too, if you like. )
“If you have time, arrange it nicely on a platter,” Edith says with a smile. Sprinkle it with salt, pepper and paprika.
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