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Classic
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page 144
PREPARATION.--1st. Wash 6 or 8 nice long potatoes, let them bake as indicated
No. 397. 2d. Cut the potatoes in two, endwise, take out all the flesh, place it
in a sauce pan where you mash it with 2 tablespoonsful butter, 2 yelks, 1/2
glassful cream and a little salt. Fill the potato skins with this pap, rub them
with melted butter and bake for 10 minutes.
400. POMMES DE TERRE FRITTES.
FRIED POTATOES.
PROPORTIONS.--For five persons:
Potatoes..........12.
Fat...............Enough to fry.
Salt..............To suit the taste.
PREPARATION.--To fry potatoes it is necessary to have quite a large quantity of
fat or lard; while the fat heats, peel the potatoes, slice them and fry till
well colored.
401. POMMES DE TERRE SOUFFLEES.
PUFFED POTATOES.
PROPORTIONS.--Same as No. 400.
PREPARATION.--1st. Peel the potatoes, cut them endwise in slices about 1/4 inch
thick. 2d. Put them in warm but not hot fat. Let them cook till tender (10
minutes.)* 3d. Take the potatoes from the fat, let them drip and put them aside.
4th. Heat the fat very hot and pour the potatoes in it again, and fry quickly.
They will puff and have a very nice appearance.
MACARONI.
402. MACARONI A L'ITALIENNE.
PROPORTIONS.--For five persons:
Macaroni.........1 lb.
Butter...........4 tablespoonsful.
Cheese...........1/2 lb.
Time.--20 minutes.
PREPARATION.--1st. Cook the macaroni in some salted water (don't fear to put in
too much water), till quite soft, let it drip, throw the water away and replace
the macaroni in the same kettle in which it had been cooked (this is empty now
but warm), add 4 tablespoonsful butter, 1/2 lb. rasped cheese, some salt and
pepper; allow the butter and the cheese to melt while stirring, but don't place
the kettle on the range again. By doing so, the butter and the cheese remain
half melted, and the macaroni is very palatable.
*The fat should not be warm enough to fry.
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