Fried Potatoes

Ingredients

• 1 tsp. fat
• 1 cup cold boiled potatoes (sliced)
• 1 tsp. salt
• A little pepper

Method

1. 1

   Put the fat in the frying pan.

2. 2

   When hot, turn in the potatoes, and sprinkle over them the salt and pepper.

3. 3

   Turn the potatoes often enough to prevent them burning, and cook until nicely browned.

4. 4

   Serve at once in a hot dish.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 39. The excerpt below is the record exactly as published.

FRIED POTATOES. 1 tsp. fai^. 1 cup cold boiled potatoes (sliced). i tsp. salt. A little pepper. Put the fat in the frying pan. When hot, turn in the potatoes, and sprinkle over them the salt and pepper. Turn the potatoes often enough to prevent them burning, and cook until nicely browned. Serve at once in a hot dish. The potatoes may be chopped with the knife while cooking. 112.— PORK AND BEANS. Soak the beans over night in cold water. In the morning wash them well in a colander, put them on to boil in cold water, at the first boil drain this water oflT and cover with fresh boiling water. Score the rind off the pork and put it in Math the beans. Simmer gently until you can blow off" the skin of the beans. To do this, take three or four beans in your hand, blow hard on them, and if the skin cracks they are done. Take out 92 DOMESTIC SCIENCE. the pork and drain. Put the beans into an earthern pot or granite kettle with a cover ; ahnost bury the pork in the centre of the beans. Add one tablespoonful of salt to one pint of the water in which the beans were boiled, pour this into the pot, sprinkle with pepper, pour over the beans one large spoonful of molasses, put on the lid, bake in a moderate oven for six or eight hours. If baked in an ordinary iron baking pan they must be covered with another on which has been placed a weight, carefully watched, and baked only three hours. 113.— FRENCH TOAST. 1 egg. I 1 ssp. salt. 1 cup milk. I 4 or 6 slices of stale bread. Beat the egg lightly with a fork in a shallow dish, add the salt and milk. Dip the bread in this, turn ; have a griddle hot and well-buttered, put the dipped bread on the hot griddle, brown, then put a little piece of butter on the top of each slice, turn and brown on the other side. To be eaten hot with jelly or with butter and sugar. 114.— SANDWICHES. Chop very fine cold ham, corned beef or tongue, adding a little of the fat. Mix one teaspoonful of dry mustard, one saltspoonful of salt, a few drops of lemon juice with (uAd water, to a stiff paste ; add to it one-quarter of a cup of butter creamed. Cut bread — at least one day old — in very thin hUcch, spread with the mustard and butter paste, then witli the meat. Put two slices together and cut into any shape desired. (Chicken or veal sandwiches may be made by chopping tlu^ meat very fine, and adding to it a little of the cooked salad dressing or mayonnaise.) { MISCELLANEOUS. ' 93 115.— STUFFED TOMATOES. Take six large, smooth tomatoes, half a teaspoonful of salt, half a saltspoonful of pepper, half a tablespoonful of butter, half a tablespoonful of sugar, half a teaspoonful of onion juice, half a cupful of bread crumbs. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon scoop out as much of the pulp and juice as possible without injuring the shape. Mix the pulp and juice with the other ingredients and fill the tomatoes with this mixture. Put on the tops and bake slowly three-quarters of an hour. Lift the tomatoes carefully and place on a hot, flat dish, garnish with parsley, and serve. 116.— SHEPHERD'S PIE. 1 cup cold minced meat. 1 small piece onion. J cup gravy, i tsp. salt. 1 cup mashed potatoes. 4 cup boiling milk. i tsp. butter. Pepper. Chop the onion fine, and mix it with the meat, gravy, half the salt and a little pepper. Put it into a small baking dish. Heat the milk and butter, and beat them into the mashed potatoes. Cover the meat with the potatoes, smoothing it with a wet knife. Bake in a mod- erate oven until it is brown. Note. — This may be prepared some hours before it is baked. 117.— SCALLOPED POTATOES. 1 cup cold potatoes cut in half inch dice. 1 cup white sauce, (see page 94) J cup dry breadcrumbs. ^ tsp. butter or nice bacon dripping. 94 DOMESTIC SCIENCE. Prepare the potatoes. Put the butter and crumbs in a saucepan and stir them over the fire until the butter is thoroughly mixed. Make the white sauce. Put one- third of the sauce in a small baking dish, cover it with half of the potatoes ; put in another third of the sauce, then the remainder of the potatoes ; and cover all with the rest of the sauce. Sprinkle tlie crumbs evenly over the top, and bake in a moderate oven until brown. Note. — Equal quantities of fish or meat may be substituted for the potatoes. Other vegetables may be used instead of potatoes. The dish may bo prepared some hours before it is to be baked. 118._WHITE SAUCE 1 cup milk. I J tbsp. butter. 2 tbsps. flour. I J tsp. salt. Pepper to taste. Put three-quarters of the milk to heat in a saucepan, stirring often to prevent burning. Mix the flour in a small bowl with two tablespoonfuls of the cold milk, and thin it down with tlie remainder. Stir this gradually into the hot milk, and stir it constantly until it thickens and boils a minute. Stir in the butter, salt and pepper, and it is ready to serve. If it must stand, cover the saucepan closely and stand it in a pan of hot water or over steam. 119.— CREAM SAUCE. 1 cup milk. 2 tlwpM. l)uttor. 2 tbcps. flour. I tsp. salt.

Cook this with the app: pantry check, scaling, and the assistant.