The Swedish, French, American cook book

Cook about six potatoes in their jackets, leave until cold; when cold, remove the skin, cut in large dices, put in a frying pan with good melted butter, and grate one onion on top; sprinkle with pepper and salt, put a tight cover on, cook about ten minutes, shake the pan, loosen the potatoes in the pan, turn out in the shape of an omelet. These potatoes are not to be browned, they are to be nice and smooth. Sprinkle with chopped parsley. Garnish with parsley. Serve with any kind of meat for breakfast, luncheon, or supper. Potatoes ( Pommes de Terre ) a la Delmonico Peel the potatoes; scoop out with an almond-shape or round scoop or cut in dices. Put on stove in water, with a little salt, and cook about ten minutes. Put in a frying pan with a large tablespoon butter and cook in the butter about twenty-five minutes — shaking the pan occasionally (take care not to let them get brown). Serve in a vegetable dish. Can also be served in the centre of fish, broiled chicken, chops, or fillet mignone. Puffed Potatoes ( Pommes soufflees ) Take potatoes all of one size; scrape or peel, cut in thin slices — a trifle thicker than for Saratoga chips. Put in fat that is not too hot; let come to a boil (shake the pan all the time); cook until the potatoes are ready. When nice and crisp, remove from the fat with a croquette spoon; sprinkle with pepper and salt. Serve in a vegetable dish on a paper doily. Can also be served around broiled lamb chops, etc. French Fried Potatoes ( Pommes i rites a la Frangaise ) Select even-sized potatoes; peel, then cut in strips about one and a half inches long and half inch thick; put in hot fat, cook until well done. Serve with steaks, chops, etc., for breakfast, lunch¬ eon, or supper. Crisp Potatoes ( Pommes croquantes) Wash the potatoes; cook in their jackets, in water and a little salt, until partly done; leave until cold. Cut in long small strips as for French fried potatoes [see recipe], put in fat sufficient to cover them, let the potatoes cook in the fat until crisp and brown — turn and stir occasionally with a fork (take care not to let them break). When ready, turn out in a frying basket, shake the basket lightly. Sprinkle with pepper and salt. Serve on a paper doily with any kind of meat. Potato Chips ( Pommes i rites) a la Saratoga Peel the potatoes, cut in very thin slices, leave in cold water about one hour, dry on a cloth, put them in the frying basket, dip in boiling hot fat and fry. Serve with chops, broiled or fried meat for luncheon or supper. Potato Baskets ( Corbeilles de Pommes ) a la Victoria Peel some even-sized potatoes and cut them in slices almost as thin as for Saratoga chips. Put one slice in the victoria iron, then put the others around, one half resting on top of the other; put another slice on top, put the cover down, dip in hot fat, cook until golden brown; then remove carefully — turning them upside down on a paper doily until ready to serve. Immediately before serving, put in oven for a few minutes to get hot. Can be filled — with fish, etc. — for garnishing around steaks and chops. Stewed Potatoes ( Pommes etuvees ) a la Walde