POTATOES Boiled Potatoes.
In boiling potatoes, choose tubers, if possible, which are of the same size. When this cannot be done, put the larger potatoes at the bottom of the saucepan, the small ones on top. Wash, pare, and put in cold water to prevent them from becoming discol ored. During the winter, when pota toes grow old and soft, soak for two hours before cooking. Put in boiling salted water and cook until soft. Drain and serve in a dish with folded napkin over them.
Baked Potatoes.
Select the smoothest and most wholesome potatoes for baking. Scrub with vegetable brush and lay in a baking pan. They will require forty minutes in a hot oven. Serve immediately or they are apt to be come soggy.
Mashed Potatoes.
Take boiled potatoes and put them through a potato ricer, add butter, milk, pepper, and salt, and beat with a fork until fluffy. Heap lightly in a dish and, if you wish, brown them over the top.
Scalloped Potatoes.
Cut potatoes in thin slices, put in layers in a baking dish sprinkled with pepper and salt, dredged with flour, and with a little butter here and there. Pour hot milk over it, until the milk can be seen through the po tatoes, sprinkle with bread crumbs and bake in a hot oven for an hour.
Potatoes Baked on Half Shell.
Bake 6 or 8 good-sized potatoes; as soon as they are soft, cut in halves lengthwise, scoop out the inside, mix with butter, cream, pepper, and salt, and the whites of 2 eggs beaten to a stiff froth. Whip the potato until white and fluffy, then put back into the skins and rake them with a fork until they have a rough appearance on top. Return to the oven, and bake until brown on top.
Potato Omelet.
Prepare mashed potatoes; put them in a spider in which a tablespoonful butter has been melted, smooth with a palette knife, allow them to cook a few minutes over a moderate fire; when delicately crusted underneath, score in the center, fold omelet fash ion, then put on a hot platter.
Potatoes A la Hollandaise (French recipe).
cupfuls white stock, 3 cupfuls potato cubes, 4 tablespoonfuls butter, teaspoonful salt, Dash McIlhenny's Tabasco Sauce, 1 tablespoonful lemon j uice, 1 tablespoonful shredded parsley.
Pare the potatoes, cut into small cubes, and soak for half an hour in cold water. Cook until almost soft in the white stock, drain, and add the lemon juice, butter, and seasonings. Cover the saucepan and set back on the stove where it will not cook for five minutes. Serve in a vegetable dish sprinkled with the parsley.
Roasted Brown Potatoes.
Wash and pare potatoes, soak in cold water, boil for seven minutes, then remove from the kettle and lay in the gravy of a roast about half an hour before the meat is to be taken from the oven. Baste with fat two or three times. Sweet potatoes may be cooked in the same way.
Chambrey Potatoes (French recipe).
Wash and pare potatoes, then cut into thin flakes on a vegetable slicer, soak for half an hour in ice water, drain, and dry in a towel. In an iron spider fry out a couple slices salt pork, cook 2 slices onion delicately brown, lift out the onion, then put in Nee potatoes, having the spider more than half full, season with pepper and salt and dot over the top with bits of butter. Set the spider back on the stove where there is moderate heat. Cover tightly until the potatoes are softened and brown. Occasion ally, while cooking, turn them over to prevent burning.
Hongroise Potatoes (French recipe).
1 cupful scalded milk, 4 tablespoonfuls butter, 3 cupfuls potato cubes, 2 tablespoonfuls flour, teaspoonful salt, teaspoonful lemon juice, Dash McIlhenny's Tabasco Sauce.
Soak the potato cubes in ice water half an hour. Parboil three minutes, and drain. Put the butter in a spi der, and saute the potatoes delicately brown. Add the seasonings, dust on the flour, and pour in the hot milk; allow it to cook for a few minutes, then turn into a hot dish and sprinkle with shredded parsley.
Potatoes Brabanconne (French rec ipe).
Into 2 cupfuls mashed potatoes, stir a tablespoonful finely chopped chives, 1 teaspoonful chopped pars ley, a dash pepper, teaspoonful salt, 2 teaspoonfuls butter, and a table spoonful cream. Turn out on a plat ter, shape into a mound, dust over it grated cheese and stale bread crumbs. Cover with bits of butter, and brown in the oven.