The international cook book

Wash and pare potatoes. Slice and drain. Put layer of pota- toes into bottom of greased baking dish. Season with salt and pepper. Sprinkle with flour or bread crumbs. Continue with layers of potato and other ingredients until dish is nearly full. Add enough milk so that it can be seen between the potatoes. Finish top with crmnbs and butter. Bake in a hot oven (400° F.) 3o6 THE INTERNATIONAL COOK BOOK one and one-quarter to one and one-half hours. Grated cheese may be added if desired. Franconian Potatoes Select medium- and uniform-sized potatoes. Wash and pare. Parboil for ten or fifteen minutes. Drain, arrange around meat and bake until browned. Allow thirty minutes for potatoes. Baked Potatoes Select medium-sized potatoes. Wash and prick potatoes with a fork. Bake forty-five minutes in moderately hot oven (375° F.). Twice-Baked Potatoes Six baked potatoes. Cut layer from top. Scoop out pulp from both top and bottom slices. Rice pulp. Add one teaspoon salt, one tablespoon butter, one egg, one-quarter cup hot milk, then mix and beat thoroughly. Refill large half of potato vdih this nuxture. Sprinkle with grated cheese. Bake in moderate oven (350° F.) untU potato heats and cheese melts and browns. Potato Puffs 2 cups hot mashed potatoes i egg X cup milk Add egg and milk to mashed potatoes. Beat thoroughly. Drop with a tablespoon on greased baking dish, brush with melted shortening. Put under low flame of broiler until brown. Buttered Potato Balls With a ball cutter, cut out potato balls. Cook until tender in boiling salted water. Drain. Then pour over them a little melted butter and sprinkle vnih finely chopped parsley. Serve hot. RECIPES 307 Duchess Potatoes 2 cups hot need potatoes 2 tablespoons butter yi teaspoon salt Mix salt and butter with potatoes. Add enough hot milk to moisten. Beat thoroughly. Let mixture pass easily through forc- ing bag (pastr>'). Shape as desired on greased baking sheet and brush over with beaten egg diluted with milk. Brown in hot oven. Serve at once. Saratoga Chips Wash and pare potatoes, slice thin and soak in cold water one hour. Then drain and dry. Fry in deep fat (390° F.) until they curl and are delicately browned. Drain on unglazed paper. Sprinkle ^\•ith salt. French Fried Potatoes Wash and pare the potatoes, cut into lengths about one-eighth inch thick, and soak in cold water. Drain and dry, then fry in deep fat (390° F.). WTien brown shake onto sheet of paper to absorb the fat and sprinkle with salt. Lattice Potatoes Peel potatoes and cut with lattice sheer. Soak thirty minutes in ice water. Drain and dry, Fr}- in deep fat (390° F.) until brown. Drain on unglazed paper. Sprinkle with salt. Serve hot. Pan Fried Potatoes SUce cold boiled potatoes very thin. Fry in hot shortening until brown. Turn carefully with spatula while cooking. Season with salt before serving. Finely chopped onion may be added to potatoes while frying if desired. 3o8 THE INTERNATIONAL COOK BOOK Potatoes au Gratin 6 cold boiled potatoes (diced) 2 cups medium white sauce y2 cup grated cheese Line a buttered baking dish with alternate layers of potatoes and white sauce. Sprinkle cheese over top layer. Bake twenty- five minutes in a moderate oven (350° F.). Serve hot. Creamed Potatoes 6 cold boiled potatoes (diced) 2 cups mediumSwhite sauce