European and American cuisine

potatoes, cook 5 minutes ; add the onions, season with % ^^^^ tablespoonful salt and Vs even teaspoonf ul pepper, stirring occasionally ; fry slowly until done ; then pour off the fat, turn the potatoes on to a hot dish, in the shape of an omelet, sprinkle over 1 tablespoonful fine-chopped parsley, and serve. French Fried Potatoes. — Peel 8 medium-sized potatoes, cat each lengthwise into 6 pieces, and place for 30 minutes, or longer, in cold water ; 20 minutes before serving put a kettle with ly^ pound of lard or fat over the fire ; drain and dry the potatoes on a towel ; as soon as the fat is hot, put in some of the potatoes, not too many at one time ; fry till light brown ; then remove, and lay for a few minutes on blotting paper. When all are done, sprinkle over Vg teaspoonful salt, and serve on a hot dish, or use for garnishing. Potato Château. — Peel, wash, and cut 8 medium-sized potatoes into quarters, round the edges, and place in cold water ; 20 minutes before serving, drain and dry the potatoes on a towel. Place a kettle or a deep frying pan with lard or fat over the fire ; when hot put in some of the potatoes, not too many at a time ; fry till light brown and done ; then remove with a skimmer, lay for a few minutes on blotting paper or brown paper. When all are done, melt 1 tablespoonf ul butter in a frying pan, add 1 tablespoonful finechopped parsley, put in the potatoes, sprinkle over Y^ teaspoonful salt, toss for a few minutes over the fire, then serve in a hot dish, or use as a garnish. Saratoga Chips. — Cut 6 medium-sized peeled potatoes into thin slices, lay in cold water. Place a frying kettle with lard or fat over the fire. Drain and dry the potatoes on a towel. As soon as the fat is hot put in some of the potatoes, not too many at a time, and fry light brown ; Then remove with a skimmer, lay the chips for a few minutes on blotting paper ; sprinkle over 1 even teaspoonful salt, and serve on a hot dish. Potato Straws. — Cut 6 large peeled potatoes into slices, lay several slices over one another, and cut them into strips, like straws; place them for 30 minutes in cold water ; then drain and dry them on a towel. Have a frying kettle with hot fat over the fire, put in some of the straws, not too many at a time, fry light brown ; remove with a skimmer ; lay the potatoes for a few minutes on paper ; arrange on a hot dish, sprinkle over 1 even teaspoonful salt, and serve ; or use for garnished steak or chops. Potatoes, Stuffed. — Peel 6 large potatoes, cut them lengthwise in half, scoop out the center, and fill them with veal or sausage forcemeat ; place the potatoes side by side in a buttered pan, with the stuffed side up, and bake till light brown and done. Serve on a hot dish.