Harper's cook book encyclopædia

Potatoes, Saratoga. — With a cutter slice the potatoes as thin as possible. Put the slices in lukewarm water for fifteen minutes, then in ice-water for several hours, changing the water hourly. Drain the slices, a few at a time, dry them on a napkin, and immerse them in hot lard. When browned, take out and drain, sprinkle with salt, and put them in a moderate oven with the door open. Serve hot or cold. Potatoes with Sauce Piquante. — Wash, pare, and half boil some large potatoes. Drain them, and when nearly cold cut them into slices a quarter of an inch thick. Cut two or three rashers of fat bacon into small pieces, place them in a stewpan with a finely minced onion, and let them steam until the onion is tender. Add a little pepper and salt, a lump of sugar, a bay-leaf, and as much stock or water as will barely cover the sliced potatoes. This sauce should be thickened with flour to make it of the consistency of thick cream, and as much vinegar may be added as will make it agreeably acid. Let the sauce boil a few minutes, put in the sliced potatoes, and let them simmer till they are tender without being broken. Serve very hot, with the sauce poured over them. Time, an hour or more. Potato Snow. — Choose fine white potatoes, free from spots. Wash them well, put them in their jackets into a saucepan, and barely cover them with cold water. Let them boil gently until they begin to crack, then pour the water from them, let them drain, and then dry by the side of the fire until they fall to pieces. Take away the skins, and lay the hot dish on which the potatoes are to be served before the fire. Rub the potatoes through a hot wire sieve, so that they shall fall lightly upon the dish, and on no account disturb them after they have fallen. Serve very hot. Time, thirty to forty minutes to boil the potatoes. Potatoes, Stewed.— Peel and slice the potatoes. Put the slices into a saucepan, cover with boiling water, and boil till tender. Pour off the water. Roll a large piece of butter in flour, and beat it in half a pint of hot milk till smooth. Season with pepper and salt, and boil. When boiling, put in the potatoes, stew together for five minutes, and serve very hot. Potatoes, Straw. — Wash and dry three long and thick potatoes ; divide them lengthwise. Scoop out the inside in one piece, being careful not to break the skin. Cut the scooped part in straws, lengthwise. Dry both thoroughly. Have plenty of fat — not less than two quarts. When very hot, but not boiling, put in first the cradles ; fry them eight minutes, and then drain. Wait until the fat is Potatoes, Scalloped. — Mash some potatoes in the usual way with butter and a little hot milk. Butter some scallop-shells or patty-pans, fill them with the mashed potatoes, make them smooth on the top, and then draw the back of a fork over them. Sprinkle finely grated bread-crumbs on the top, and lay small pieces of butter here and there upon them. Put the potatoes in the oven till they are brightly browned, and serve on a neatly folded napkin in the scallop-shells. Time, about a quarter of an hour to brown the potatoes. Potatoes, Stuffed Rice very hot, then fry the straw potatoes for four minutes. While frying, toss them around with the skimmer. Serve them in the cradles on a napkin.