The galley guide

Potatoes for frying should be previously boiled un¬ less they are to be fried in deep fat, which is seldom practical on a small boat, besides being a smelly pro¬ ceeding. Slice cold boiled potatoes, season with salt and pepper and fry until brown in a frying pan in which there are 4 tablespoons melted fat. To make French fried potatoes melt enough lard in a kettle to make the fat 2 or 3 in. deep and drop into it when boiling vigorously a few raw potatoes at a time, which have been sliced lengthwise in eighths, remov¬ ing when brown. 905 — Baked Potatoes. The easiest and most digestible way in which potatoes can be cooked. Scrub the potatoes clean and place them in a hot oven until soft. This will take about 40 min. Figure the time so they can be served as soon as cooked, otherwise they will get soggy. 906 — Boiled Potatoes. Select potatoes of equal size, wash, pare and place them in cold water until ready to cook. Boil enough water to cover the quantity of potatoes to be cooked, adding to it 1 tablespoon salt for each 7 potatoes ; put the potatoes in the boiling water and boil till soft. This will take 20 min., unless potatoes are very large. Stick them with a fork to determine when soft all the way through. 907 — Lyonnaise Potatoes. Chop fine 1 slice of onion for each 2 potatoes to be cooked. Fry the onions in 2 tablespoons bacon fat or other cooking fat for 10 min. with y2 teaspoon salt and y teaspoon pepper for each 2 slices onion. Then add sliced boiled potatoes to the frying pan and cook 10 min. longer, stirring to prevent browning. If more than 4 potatoes are to be cooked more fat will have to be used. 908 — Potatoes Hashed in Cream. Boil 2 cups cut up raw potatoes in water in which is 1 tablespoon (level) salt, until soft. If flavor is desired put 1 slice onion in the water with the potatoes and remove when potatoes are done. Make White Sauce (Recipe No. 1113) and mix 1 cup with the potatoes after draining them. May be served sprinkled with parsley. 909 — Scalloped Com. Beat 1 egg in 1 cup milk, add contents of 1 can corn, 1 teaspoon salt and y teaspoon pepper and stir thoroughly. Pour into buttered baking dish, dis¬ tribute 1 tablespoon butter over the top and bake in hot oven until brown on top. 910 — Baked Beans. Soak 1 qt. pea beans over night in cold water, drain and cover with new water in a saucepan. Bring to a boil and then simmer slowly until beans are tender. Pour them into earthenware bean pot, add 1 tablespoon salt, 1 teaspoon dry mustard, 1 pinch of soda, p3 cup molasses and y2 lb. salt pork cut in small cubes, mix and fill up pot with boiling water. Cover and bake slowly in oven for 7 hrs., remove cover and bake 1 hr. more, replenishing pot with boiling water as needed to keep beans covered. Most people will prefer to buy canned baked beans and heat them in a saucepan. 91 1 — String Beans. Cut ends off each bean and with sharp knife cut lengthwise down both sides of each bean to remove strings. Cut each bean across into several short lengths and wash. Place in boiling water to cover and add y2 teaspoon of soda to keep beans green. Boil from 1 to 3 hrs., depending on age of beans, or until soft, adding 1 teaspoon salt to each 2 cups beans when half cooked. Drain, mix with 1 tablespoon butter and additional salt to taste and serve.