Boston Cooking-School cook book

Wash and pare medium-sized potatoes. Cut lengthwise in 14-inch slices, and fasten in fan shapes, with small wooden skewers (toothpicks), allowing 5 slices of potato to each skewer. Parboil 10 minutes, drain, then place in dripping pan, and bake in hot oven (400° F.) until soft, basting every 3 minutes with butter or some other fat. FRANCONIA POTATOES Pare potatoes of uniform size and parboil 10 minutes; drain and place in pan in which meat is roasting. Bake until soft (about 40 minutes), basting every 10 minutes with fat in pan. BRABANT POTATOES Pare small potatoes and parboil 10 minutes. Drain, bake until soft, basting 3 times with melted butter. BROILED NEW POTATOES Pare small potatoes and parboil 10 minutes. Drain, brush with melted butter, and broil until done, turning to brown evenly. OVEN-FRIED POTATOES Wash, pare, and cut potatoes in eighths, lengthwise. Soak 1 hour in cold water. Dry between towels. Dip in melted butter and bake in hot oven (400° F.) until delicately brown, turning occasionally. Sprinkle with salt. Shake off superfluous salt. Bacon fat may be used in place of butter. POTATO PANCAKES 3 medium-sized raw potatoes 1 tablespoon cream 1 tablespoon flour 1 egg 1 teaspoon salt Grate potatoes, add other ingredients. Stir well. Cook by spoonfuls in heavy frying pan in hot fat. Potatoes Cut in Various Ways for Frying FRENCH FRIED POTATOES Wash and pare small potatoes, cut with special potato cutter or cut in eighths lengthwise. Soak 1 hour in cold water to cover. Drain. To reduce time of frying, parboil 2 minutes in boiling salted water to cover. Drain and plunge into cold water. Dry between towels. Fry a few at a time in deep fat (370° F.) until delicately browned, and drain on brown paper. Heat fat to a higher temperature (395° F.), return all potatoes to fat, using frying basket, and fry until crisp and brown, keeping the basket in motion. Again drain on brown paper and sprinkle with salt. Potato Balls or Marbles. Shape in balls, using French vegetable cutter. Soak 15 minutes in cold water. Dry and fry. Shadow Potatoes (Saratoga Chips). Slice as thin as possible (using vegetable slicer). Soak 2 hours in cold water, changing water twice. Dry and fry. Julienne or Shoestring Potatoes. Cut in matchlike pieces. Soak, dry, and fry. Fried Potato Cubes. Shape in cubes, soak, dry, parboil, and fry. Lattice Potatoes. Slice with special vegetable cutter. Fried Potatoes, Bourgoyne. Melt 34 tablespoon butter in hot, heavy frying pan. Add 34 teaspoon finely cut chives and 3 cups French Fried Potatoes. Stir over heat until fat is absorbed. O’BRION POTATOES 3 cups French Fried Potato 11% tablespoons butter Cubes 3 canned pimientos, cut in small pieces 1 slice onion Finely chopped parsley Cook onion in butter 3 minutes. Remove onion and add pimientos to butter. Heat thoroughly, add potatoes. Stir until well mixed. Serve sprinkled with parsley. PRINCESS POTATOES 3 cups Fried Potato Cubes ¥% tablespoon lemon juice 1 cup White Sauce (p. 191) 1 teaspoon finely chopped parsley 1 teaspoon beef extract 1 tablespoon butter Add beef extract, lemon juice, parsley, and butter, bit by bit, to sauce. Add potatoes and serve at once. POTATOES RISSOLEE Pare, soak, dry, and fry small new potatoes in deep fat at 375° F. until delicately brown, drain and bake in hot oven (425° F.) until soft (about 25 minutes). Pour on 1 cup White Sauce (p. 191) made with milk or cream. FRIED POTATO APPLES Choose tiny new potatoes or cut large ones in shape of small crab apples. Pare, soak, parboil 2 minutes, dry, and fry like French Fried Potatoes. Insert clove to represent blossom end and parsley for stem and leaf. _ Dust with paprika. SOUFFLEED POTATOES