Potatoes (Yirg'ima Style)— Slice as for Sara- toga potatoes, but thicker, soak in cold water, drain, and fry in covered pan with 2 or 3 spoon- fuls of suet, turning brown before they are put in. Salt and pepper thickly while cooking at leisure. Potato Pancakes — Grate 8 large potatoes in a porcelain bowl, add 4 eggs, not beaten, 1 teacup flour, 3^ cup milk and 1 even teaspoonful bak- ing-powder✪ Potato Pancakes ; stir all lightly together, taking care not to beat the eggs up too much. Fry the same as ordinary pancakes, but longer, to cook thor- oughly. Vegetables. 101 Potatoes (a la Creme)— Slice the potatoes as for frying and soak in cold water i^ hour. Par- boil in a frying-pan, pour the water off and let them stand on the fire uncovered till the steam is driven off; brown 1 spoonful of butter or fat and pour over them a minute after; then cover the potatoes with milk, in which they should boil till done. Salt and pepper while cooking and watch lest they burn. There should be just milk enough when done for a creamy gravy, thickened by the starch of the potatoes. Fried Potatoes— American fried potatoes are boiled first and sliced cold to fry. They need a large frying-pan, or are best cooked on a grid- dle which has surface enough to let each piece lie next to the fire. Slice them }^ inch thick so as not to break in turning. Salt and pepper, and when the large spoonful of fat is turning brown in the hot pan lay them in, brown quickly and turn with a broad griddle-cake turner. Potatoes of secondary quality are best pared and sliced raw and fried. The heat of boiling fat, which is stronger than that of boiling water, drives the water out of them. Small, deep kettles are sold for frying, and the lard is kept in them and used many times over. Potato Balls — Four large, mealy potatoes, cold; mash them in a pan with 2 tablespoonfuls of melted butter, a pinch of salt, a little pepper, 1 tablespoonful of cream and the beaten yolk of 1 egg] rub it together for about 5 minutes, or until very smooth; shape the mixture into balls about the size of a walnut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs; fry them in boiling lard. Potato Croquettes — Boil i dozen potatoes, strain and mash well; add 2 yolks of eggs, beat 102 While Ribbon Cook Book. well and season. When cold, mould in the shape of long corks and dip each piece into beaten eggs; then roll in crumbs and fry a golden brown. Scalloped Potatoes — Cut 4 good-sized boiled or steamed potatoes into dice; put 2 tablespoon- fuls of butter in a frying-pan, and, when melted, add 2 tablespoonfuls of flour; mix until smooth; then add 1 pint of milk, and stir continually until it boils; add a teaspoonful of salt and 3 dashes of black pepper✪ Scalloped Potatoes; take from the fire. Put a layer of this sauce in the bottom of a baking- dish, then a layer of potatoes, then another layer of sauce, and so on until all is used, having the last layer sauce; sprinkle the top lightly with bread crumbs and put in the oven for 15 minutes to brown. Serve in the dish in which it was baked.

AI-modernized reading of the original text

Potatoes (Virginia Style)— Slice as for Saratoga potatoes, but thicker, soak in cold water, drain, and fry in covered pan with 2 or 3 spoonfuls of suet, turning brown before they are put in. Salt and pepper thickly while cooking at leisure. Potato Pancakes — Grate 8 large potatoes in a porcelain bowl, add 4 eggs, not beaten, 1 teacup flour, 3^ cup milk and 1 even teaspoonful baking-powder ; stir all lightly together, taking care not to beat the eggs up too much. Fry the same as ordinary pancakes, but longer, to cook thoroughly. Vegetables. 101 Potatoes (a la Creme)— Slice the potatoes as for frying and soak in cold water i^ hour. Parboil in a frying-pan, pour the water off and let them stand on the fire uncovered till the steam is driven off; brown 1 spoonful of butter or fat and pour over them a minute after; then cover the potatoes with milk, in which they should boil till done. Salt and pepper while cooking and watch lest they burn. There should be just milk enough when done for a creamy gravy, thickened by the starch of the potatoes. Fried Potatoes— American fried potatoes are boiled first and sliced cold to fry. They need a large frying-pan, or are best cooked on a griddle which has surface enough to let each piece lie next to the fire. Slice them }^ inch thick so as not to break in turning. Salt and pepper, and when the large spoonful of fat is turning brown in the hot pan lay them in, brown quickly and turn with a broad griddle-cake turner. Potatoes of secondary quality are best pared and sliced raw and fried. The heat of boiling fat, which is stronger than that of boiling water, drives the water out of them. Small, deep kettles are sold for frying, and the lard is kept in them and used many times over. Potato Balls — Four large, mealy potatoes, cold; mash them in a pan with 2 tablespoonfuls of melted butter, a pinch of salt, a little pepper, 1 tablespoonful of cream and the beaten yolk of 1 egg; rub it together for about 5 minutes, or until very smooth; shape the mixture into balls about the size of a walnut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs; fry them in boiling lard. Potato Croquettes — Boil i dozen potatoes, strain and mash well; add 2 yolks of eggs, beat 102 While Ribbon Cook Book. well and season. When cold, mould in the shape of long corks and dip each piece into beaten eggs; then roll in crumbs and fry a golden brown. Scalloped Potatoes — Cut 4 good-sized boiled or steamed potatoes into dice; put 2 tablespoonfuls of butter in a frying-pan, and, when melted, add 2 tablespoonfuls of flour; mix until smooth; then add 1 pint of milk, and stir continually until it boils; add a teaspoonful of salt and 3 dashes of black pepper; take from the fire. Put a layer of this sauce in the bottom of a bakingdish, then a layer of potatoes, then another layer of sauce, and so on until all is used, having the last layer sauce; sprinkle the top lightly with bread crumbs and put in the oven for 15 minutes to brown. Serve in the dish in which it was baked.

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The white ribbon cook book