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Classic
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page 88
6. Breaded Potatoes . Take potatoes of a medium and uniform size and after
washing, cook them in their jackets with some salt until done, but they must not
be soft. Then peel them, cut into thick slices, dip into a whipped egg and turn
in bread or cracker crumbs. Heat some good fat with plenty of good butter in a
clean sauce pan, put in the sliced potatoes side by side and fry over a medium
fire, lightly brown on both sides, keeping the pan uncovered; serve at once.
This makes a nice side dish for spinach, Brussels sprouts, red cab bage and for
various kinds of meats.
7. Roast Potatoes . Peel quite small potatoes of uniform size, wash and cook in
salted water until half done and then drain until dry. Then heat some butter and
good fat in one or two saucepans on a medium fire, put in the steaming potatoes
side by side, cover the pan tightly and when the lower sides of the potatoes are
brown turn them and cover again until they are done, after which they should be
roasted in the uncovered pan until browned being careful not to scorch them. In
order to preserve their nice appearance and smoothness they should not be
touched with a fork while cooking; the best way to turn them is to use a pancake
turner. Dusting sugar over the potatoes when they are roasting makes them look
glossy.
Should the potatoes accidentally have been cooked too long, be careful to put
only those remaining whole and none of the broken ones into the pan. If potatoes
cooked in their jackets are to be roasted, which, by the way, are not near as
nice as the other kind, they are cooked until done in salted water, peeled while
hot, roasted in an open pan, turning frequently.
Raw potatoes roasted are preferred by many to any other kind, Select small,
round potatoes of a uniform size, wash them carefully and drain well, roast them
in an open pan in hot butter until brown, sprinkle with fine salt, cover the pan
or kettle and shake frequently until done. Serve immediately.
8. Potatoes with Buttermilk. Boil the potatoes until soft, add buttermilk and
let them cook for a while longer with pieces of browned pork fat cut into cubes.
When they do not fall to pieces, a little flour stirred with
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