The Swedish, French, American cook book

Peel the potatoes, cut in even thin slices, put in cold water, for about one hour, dry on a cloth; put in a frying pan with some butter, onion juice, pepper, and salt, and let fry until golden brown under¬ neath. With a fork or knife carefully turn the potatoes over, let brown again until all are brown in this way; shake the pan, leave for a few minutes. Turn out in the shape of an omelet. Sprinkle with chopped parsley. Brown Potatoes ( Pommes rissolees ) Select small, even-sized potatoes; peel; then with the fancy fluted knife. Put in water with a little salt, and cook until done. Strain the fat from the roast beef (or dripping of any kind can be used in its place). Put the potatoes into the fat (or dripping) and put on stove, cook until they are golden brown and crisp. Arrange in a vegetable dish on a paper doily. These potatoes are generally served with roast beef, but can also be served with differ¬ ent kinds of meat for dinner. Hashed Potatoes ( Pommes hachees ) Peel and cook the potatoes [see recipe: Boiled Potatoes]; chop very fine, put in a frying pan with some butter, pepper, salt, and one grated onion; then cook with a tight cover for about ten minutes. Turn out in a vegetable dish, the shape of an omelet, on a paper doily. Serve for lunch or supper. SWEET POTATOES (PATATES) Baked Sweet Potatoes ( Patates cuites au four ) Select even-sized sweet potatoes, wash well, put in a pan in a hot oven and bake until well done — from half to three-quarters of an hour. Serve on a paper doily or in a vegetable dish for luncheon or dinner. Boiled Sweet Potatoes with Butter Patates bouillies au Beurre Wash sweet potatoes; put on stove with water (sufficient to cover them) and some salt, let cook until tender. [The larger ones will take longer to cook than the smaller ones.] When done, remove the skin. If desired, pour some melted butter over them and sprinkle with little parsley. [If large they can be cut in halves.] Mashed Sweet Potatoes (Puree de Patates ) Cook the potatoes [see recipe : Boiled Sweet Potatoes with Butter] mash very fine; add butter, pepper, salt, and one cup boiling milk; beat the potatoes until white and creamy. Dish up very hot in a vegetable dish. Sprinkle with chopped parsley. Serve with any kind of meat. Sweet Potatoes ( Patates ) a la Riz Boil the sweet potatoes [see recipe: Boiled Sweet Potatoes with Butter]; mash through a strainer; mix with some butter, white pepper, and salt, and squeeze through the potato ricer. Serve in a vegetable dish with any kind of meat. Pyramid of Sweet Potatoes ( Patates en Pyramide ) a la Perigord Boil the potatoes well [see recipe: Boiled Sweet Potatoes with Butter] and mash. Add butter, pepper, and salt, form in the shape of a pyramid; leave until cold; cover with the Perigord sauce; leave again for a few minutes. Put in oven and bake for a few minutes — uncovered. Arrange on a paper doily in a vegetable dish. Have some thick cream sauce in a paper tube, decorate the pyramid in circles beginning at the bottom and working upward to the top. Put a pinch of parsley at the side of the dish. Serve with the joint. Can be used for garnishing around fish, chops, steaks, etc. Sweet Potato Croquettes ( Croquettes de Patates)