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page 173
FAVORITE WARMED POTATOES.
The potatoesshould be boiled whole with the skins on in plenty of water, well
salted, and are much better for being boiled the day before needed. Care should
be taken that they are not over cooked. Strip off the skins (not pare them with
a knife), and slice them nearly a quarter of an inch thick. Place them in a
chopping-bowl and sprinkle over them sufficient salt and pepper to season them
well; chop them all one way, then turn the chopping-bowl half way around, and
chop across them, cutting them into little square pieces, the shape of dice.
About twenty-five minutes before servingtime, place on the stove a sauce-pan (or
any suitable dish) containing a piece of butter the size of an egg; when it
begins to melt and runover the bottom of the dish, put in a cup of rich sweet
milk. When this boils up, put in the chopped potatoes; there should be about a
quart of them; stir them a little so that they become moistened through with the
milk; then cover and place them on the back of the stove, or in a moderate oven,
where they will heat through gradually. When heated through stir carefully from
the bottom with a spoon, and cover tightly again. Keep hot until ready to serve.
Baked potatoesare very good warmed in this manner.
CRISP POTATOES.
Cut cold raw potatoesinto shavings, cubes, or any small shape; throw them, a few
at a time, into boiling fat, and toss them about with a knife until they are a
uniform light brown; drain and season with salt and pepper. Fat is never hot
enough while bubbling--when it is ready it is still and smoking, but should
never burn.
LYONNAISE POTATOES.
Take eight or ten good-sized cold boiled potatoes, slice them endwise, then
crosswise, making them like dice in small squares. When you are ready to cook
them, heat some butter or good drippings in a frying-pan; fry in it one small
onion (chopped fine) until it begins to change color, and look yellow. Now put
in your potatoes, sprinkle well with salt and pepper, stir well and cook about
five minutes, taking care that you do not break them. They must not brown. Just
before taking up, stir in a tablespoonful of minced parsley. Drain dry by
shaking in a heated colander. Serve very hot.
--Delmonico.
POTATO FILLETS.
Pare and slice the potatoesthin; cut them if you like in small fillets, about a
quarter of an inch square, and as long as the potatowill admit; keep them in
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