European and American cuisine

Potato Sautée à l'Allemande* — Peel 1 quart small German potatoes, wash and dry on a towel. Place a deep frying pan with 2 ounces butter over the fire ; as soon as hot put in the potatoes, season with ⅛ even tablespoonful salt, toss frequently and fry till done ; then remove to a hot dish, and serve. Potatoes^ Baked. — Wash the desired quantity of large and even-sized potatoes in cold water, place in a hot oven, and bake till done, which will be known by pressing them a little between the thumb and first finger ; then remove, and serve in a hot covered dish or in a napkin. Potatoes^ Mashed. — Place 1 quart of peeled and well-washed potatoes in a saucepan over the fire, cover with 1 quart cold water, add 1 tablespoonful salt, and boil till tender ; then drain and mash fine with a potato masher. In the meantime put ½ cupful milk with 1 tablespoonful butter in a small saucepan over the fire; when hot add it to the potatoes, mix well and beat the potatoes with a wooden spoon for a few minutes, then serve. Potato Purée. — Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain off the water, and press the potatoes through a sieve ; return to saucepan, add ⅛ pint of hot cream or milk and 1 ounce butter, mix all well, and serve. One tablespoonful fine-chopped parsley may be mixed with the potatoes if desired. Potato Soufflé. — Boil 1 quart peeled and washed potatoes with 1 tablespoonful salt and 1 quart of water. When done, drain off the water, mash the potatoes fine, and mix them with 1 cupful milk, 1 ounce butter, and the yolks of 2 eggs ; add the whites beaten to a stiff froth ; put the potatoes in a dish ; make 6 dents with a knife on top of potatoes, put in each dent a small piece of butter, set the dish in a hot oven, and bake light brown ; then serve in the same dish. Potatoes à l'Italienne. — Boil 1 quart of peeled and wellwashed potatoes with 1 tablespoonful salt and 1 quart water till done ; then drain off the water and press the potatoes through a potato press ; mix them with ¾ cupful cream, the yolks of 3 eggs, ⅛ teaspoonful white pepper, ⅛ teaspoonful salt 1 ounce butter, and the whites beaten to a stiff froth ; put the preparation in a buttered soufflé dish, cover the top with 4 tablespoon! uls grated cheese, sprinkle over ¼ ounce melted butter, and bake to a fine golden color in a hot oven ; set the dish in a silver dish, and serve. Potato Croquettes. — Peel, wash, and place 6 medium-sized potatoes in a saucepan over the fire, cover with cold water, add ⅛ tablespoonful salt, and cook till tender ; then drain and mash, or press through a potato press ; mix with 1 ounce butter the yolks of 2 eggs ; season with ¼ teaspoonful white pepper, ¼ teaspoonful salt, and the same of nutmeg. Form the preparation into corkshaped croquettes or into round balls the size of a small egg ; dip in beaten egg and roll in fresh grated bread crumbs. Place a frying pan with 2 tablespoonfuls drippings or lard over the fire ; when hot put in as many croquettes as will conveniently go in the pan, fry light brown on all sides ; then remove, let lay for a few minutes on blotting or brown paper. When the croquettes are all fried in this way, serve on a hot dish.