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Classic
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page 83
FRIED POTATOES
Wash and pare a sufficient quantity for the meal. Slice them in the machine,
taking care to bear down lightly, so as to have the slices very thin. Have ready
a vessel of very hot lard, and drop the sliced potatoes into it, letting them
remain till they begin to brown. Take them out with a wire ladle, scatter a
little fine salt over them, and serve while hot. Success depends almost entirely
upon having the lard sufficiently hot. If the potatoes do not brown, but absorb
fat, and are limp and greasy, be sure the lard must be made hotter. Properly
fried, they may be eaten with relish when cold, as they are crisp and palatable.
FRIED POTATOES
Pare and cut the potatoes in thin slices; throw them as you cut them into salted
water to cool, and make them crisp. Put them piece by piece on a dry towel and
wipe dry, then drop them into boiling fat, enough to float them. As they brown
dip them out with a skimmer, and salt them a little.
POTATO CROQUETS
Take six boiled potatoes (cold mashed potatoes will do), add three
tablespoonfuls of grated ham, a little pepper, salt, and chopped parsley, also,
the yolks of three eggs; form into balls, dip in egg and roll in bread crumbs;
fry in hot lard; garnish with parsley.
SWEET POTATOES
Are good baked plain in their skins; or boiled, peeled and sliced, served with
butter; or boiled, and then
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Classic
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