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Classic
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page 171
POTATO PUFFS.
Prepare the potatoes as directed for mashed potato. While hot, shape in balls
about the size of an egg. Have a tin sheet well buttered, and place the balls on
it. As soon as all are done, brush over with beaten egg. Brown in the oven. When
done, slip a knife under them and slide them upon a hot platter. Garnish with
parsley, and serve immediately.
POTATOES a LA CRêME.
Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as
much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of
cold boiled potatoes, sliced, and a little very finely chopped parsley. Shake
over the fire until the potatoes are hot all through, and pour into a deep dish.
NEW POTATOES AND CREAM.
Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop into
boiling water and boil briskly until done, and no more; press a potato against
the side of the kettle with a fork; if done, it will yield to a gentle pressure;
in a sauce-pan have ready some butter and cream, hot, but not boiling, a little
green parsley, pepper and salt; drain the potatoes, add the mixture, put over
hot water for a minute or two, and serve.
SARATOGA CHIPS.
Peel good-sized potatoes, and slice them as evenly as possible. Drop them into
ice-water; have a kettle of very hot lard, as for cakes; put a few at a time
into a towel and shake, to dry the moisture out of them, and then drop them into
the boiling lard. Stir them occasionally, and when of a light brown take them
out with a skimmer, and they will be crisp and not greasy. Sprinkle salt over
them while hot.
FRIED RAW POTATOES.
Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin
as an egg-shell, and be sure to cut them from the breadth, not the length, of
the potato. Put a tablespoonful each of butter and sweet lard into the
frying-pan, and as soon as it boils add the sliced potatoes, sprinkling over
them, salt and pepper to season them. Cover them with a tight-fitting lid, and
let the steam partly cook them; then remove it, and let them fry a bright gold
color, shaking and turning them carefully, so as to brown equally. Serve very
hot.
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