The official handbook for the National Training School for Cookery

5. We take a table napkin and fold it. 6. We place the folded napkin on a hot dish. 7. When the potatoes are sufficiently baked, we take them out of the oven, and arrange them on the napkin for serving. 250 National Training School for Cookery. Lesson No. 3. FRIED POTATOES. Average cost of " Potato Chips or Fried Slices of Potato" d. 1 lb. of Potatoes ) Salt J 1 The use of i| lb. of clarified fat or lard for frying. Time required, about eight minutes for either. Now we will show you how to dress Potatoes. For Potato Chips — 1. We wash the potatoes well in cold water, and scrub them clean with a scrubbing-brush. 2. We take a sharp knife, peel them, and carefully cut out the eyes and any black specks about them. 3. We must now peel the potatoes very thinly in ribbons, and twist them into fancy shapes. 4. We take a saucepan and put in it one pound and a half of clarified fat or lard. 5. We put the saucepan on the fire to heat the fat. We must test the heat of it with a piece of bread (see Lesson on " Frying"). 6. We take a frying-basket and put the ribbons of potato in it. 7. When the fat is quite hot we put in the frying-basket with the potatoes for about six minutes. 8. We place a piece of whitey-brown paper on a plate. 9. When the chips are done, they should be quite crisp and of a pale brown colour. We turn them out on to the paper, to drain off the grease, and sprinkle over them a little salt. 10. We serve them on a hot dish. Lessons on Cooking Vegetables. — Fried Potatoes. 251 For Fried Slices of Potato — 1 We take the potatoes, wash them clean, and peel them with a sharp knife. 2. We put the potatoes on a board, and cut them in slices, about one-eighth of an inch in thickness. 3. We take a saucepan and put in it one and a half pound of clarified dripping or lard. 4. We take a frying-basket and place in it the sliced potatoes. 5. We put the saucepan on the fire to warm the fat. 6. When the fat is warm, but not very hot, we place in the frying-basket with the slices of potatoes, and let them boil in the faty until they are quite tender. N.B. — We should take out a piece of potato and press it between the thumb and ringer, to feel that it is quite tender. 7. We must now take out the frying-basket with the potatoes and place it on a plate. 8. We leave the fat on the fire to heat. 9. When the fat is quite hot, we place in the fryingbasket with the potatoes for about two minutes. 10. We put a piece of whitey-brown paper on a plate. 11. When the potatoes are fried, they should be a pale brown ; we turn them out on to the paper to drain off the grease. 12. We should sprinkle a little salt over them. 13. For serving we arrange them on a hot dish. 252 National Training School for Cookery. Lesson No. 4. 2 lbs. potatoes 1 oz. butter 1 tablespoonful of milk 3 eggs A small bunch of parsley Bread crumbs Pepper and salt , Time required, about one hour. Now we will show you how to make Potato Croquettes, 1. We take two pounds of potatoes, wash, scrub, and boil or steam them (see " Vegetables," Lesson No. 1). N.B. — Any remains of cold potatoes could be used up in this way, instead of boiling fresh ones. 2. We place a wire sieve over a plate.