POTA.TOES WHICH ARE PRIED Saratoga Chips.
Pare potatoes, slice into thin shav ings -on a vegetable cutter, and allow to soak in ice water for an hour. Lift from the water, dry in a towel, fry in deep fat or oil until they curl and are delicately brown. Shake as free from fat as possible before lift ing frying basket from the kettle, and put to drain on absorbent paper. Dust with salt. Be careful that the fat is not too hot, as the potatoes must cook before they brown, also allow the fat to reheat each time be fore frying another portion of pota toes.
French Fried Potatoes.
Wash and pare potatoes, cut them into lengthwise strips, and soak an hour in ice water. Drain and dry, then fry in hot fat. When taken from the kettle, shake them on a sheet of brown paper to absorb the fat, and dust with salt. Be careful not to cook too many potatoes at a time, as the fat is apt to become chilled and the potatoes grease soaked.
Fried Potato Balls.
2 cupfuls hot mashed potatoes, teaspoonful salt, I teaspoonful celery salt, Dash cayenne, 1 tablespoonful butter, I egg, I teaspoonful shredded parsley.
Into the hot potatoes beat the but ter and seasonings. Allow it to cool for a few minutes, then add the pars ley and egg. Whip with a fork until thoroughly blended, roll between the hands into small balls, dip in flour, fry in hot fat, and drain on brown paper.
Potato Croquettes.
Prepare mashed potatoes as for fried balls, adding a little onion juice and a dash McIlhenny's Ta basco, make into cork-shaped cro quettes, roll in flour, egg, and finely sifted bread crumbs. Fry delicately brown in hot fat, then drain and ab sorb on paper.
Bartoffelklosse (German recipe).
3 cupfuls mashed potatoes, 1 cupful toasted bread crumbs, 2 eggs, Dash pepper, 1 teaspoonful salt, 1 tablespoonful chopped parsley, i teaspoonful nutmeg.
Beat the bread crun3bs into the mashed potatoes, add the seasoning and parsley, moisten with the yolks of eggs beaten thick and lemon-col ored. Whip the whites of eggs to a stiff froth, then blend with the po tato. Mold into small balls and fry until delicately brown in hot fat. Kartoffelklosse has sometimes a tea spoonful baking powder added to the mixture and they are boiled like dumplings in salted water, when they puff up till half as large again; then they are served with tomato sauce poured about them and sprinkling of crisp, buttered bread crumbs.