European and American cuisine

Potatoes k la Patricia. — Prepare 6 potatoes the same as in foregoing recipe ; lay 2 butter pats 2 minutes in boiling water ; remove and instantly dip into cold water ; take small portions of the potatoes and roll them into round balls the size of a walnut between the butter pats, the same as butter balls are made ; dip in beaten egg, roll in fresh bread crumbs, and fry to a fine golden color in hot fat. These are mostly used for garnishing. Potato Balls h PAUemande.— Prepare 6 large potatoes the same as for potato croquettes ; mix with 1 tablespoonful fiour and a little fine-chopped parsley, form the preparation into small balls the size of a hickory nut ; dip in beaten egg, roll in fresh grated bread crumbs, and fry to a fine golden color in hot fat, the same as crullers. Potatoes h la Teutonia. — Peel, wash, and boil 8 mediumsized potatoes in 1 quart water and 1 tablespoonful salt When done drain and press through a sieve or a potato press ; mix with 1 table- spoonful butter, the yolks of 2 eggs, season with 7a teaspoonful white pepper, the same of nutmeg and salt. Form the preparation first into balls, then into pyramids, brush them over with beaten egg, set on a battered tin, and bake to a fine golden color in a hot oven ; then serve, and stick on top of each a small sprig of parsley. Potatoes ft la Duehesse. — Place 8 well-washed large potatoes in a hot oven and bake till done ; then remove the skin and mash fine ; mix with 1 ounce butter, 1 even tablespoonf ul salt, Va teaspoonful pepper, and the yolks of 2 eggs. Place the potatoes on a molding board, roll them out, Y4 inch thick, and cut into 2-inchsquare pieces ; cut each square diagonally in half ; lay in a buttered pan, brush over with beaten eggs, and bake to a fine golden color in a hot oven ; use for garnishing, the same as bread crotitons. Potato Cakes à la Limerick. — Boil 1 quart of potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain and mash ; mix with 1 tablespoonful fiour. Form into round fiat cakes, make 3 rills on top of each with the back of a knife. Place a frying pan with 4 ounces fine-cut larding pork over the fire, fry light brown ; lay in as many potato cakes as will conveniently go into the pan without crowding; fry light brown on both sides; when all are fried, serve with fried or broiled chops, steak, or fish. Raw Potatoes fried with Pork.— Peel, wash, and cut into thin slices 8 medium-sized potatoes. Place a frying pan with 4 ounces fine-cut larding pork over the fire, fry light brown ; then add the potatoes, season with 1 even tablespoonful seasoning salt, fry slowly, and stir often till done, without covering. In place of pork fat, drippings, lard, or butter may be taken. Lyonnaise Potatoes. — Cut 6 medium-sized peeled potatoes into thin slices and lay in cold water. Peel and cut 2 good-sized white onions into thin slices ; 15 minutes before serving, drain and dry the potatoes on a towel. Place a large frying pan with 1 tablespoonful beef fat or lard over the fire ; as soon as hot, put in the