Part 13

French Fried Potatoes

Wash and pare the potatoes and cut into any desired shape. Drain well. Fry in smoking fat until nicely browned, then drain on browned paper. Season well and serve.

Potatoes Au Gratin

Cut cold boiled potatoes into cubes and make a cream dressing. Butter the baking dish, put in a layer of potatoes and then a layer of the dressing, then sprinkle with a little parmesan cheese; now a layer of potatoes and then a layer of dressing and then cheese, put in oven and allow them to brown.

Potato Croquettes

Pare sweet or white potatoes and boil as for mashed potatoes. When done and mashed add a good lump of butter and season well; add a little hot milk, form into croquettes and dip into beaten egg, then in bread or cracker crumbs. Cook in deep fat. Garnish with parsley.

Let the sky rain potatoes.--Shakespeare

Pittsburgh Potatoes

1 onion 1 quart potato cubes 1/2 can pimentos 2 cups white sauce 1/2 lb. cheese 1 teaspoon salt

Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour white sauce over; stir in cheese; bake in a moderate oven.

Sweet Potato Souffle

Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water in which the chestnuts are boiled.

Mash all well together and add some cream and butter and beat until light. Then place for a minute or two in the oven to brown.

Potatoes a la Lyonnaise

Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and turn with a fork, that the dice may not become brown. When hot, add a teaspoon of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.

Stuffed Potatoes

Wash good sized potatoes. Bake them and cut off tops with a sharp knife, and with a teaspoon scoop out the inside of each potato. Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar.

Potato Dumplings

To be served with German Pot Roast or Beef a la mode.

4 large raw potatoes grated 8 large boiled potatoes grated 2 eggs 3/4 cup bread crumbs 1 tablespoon melted butter

Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly grated boiled potatoes and salt, mix flour with the hands while forming dumplings size of large egg, drop at once into boiling salted water.

Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped onions, bread crumbs browned in butter.

Potato Puffers

Peel and grate 8 large potatoes, one onion, mix at once with two or three eggs (before potatoes have time to discolor). Have spider very hot with plenty of hot fat.

Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn and fry second side. Serve immediately with apple sauce or stewed fruit of any kind.

Stuffed Tomatoes

(Luncheon Dish.)

5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley salt and pepper 1 tablespoon melted butter