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.

5. 5

   The potatoes may be chopped with the knife while cooking.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 38. The excerpt below is the record exactly as published.

1 tsp. salt. 1 tsp. butter. Soak the tapioca one hour in enough cold water to cover, drain, add tapioca to the hot milk, and cook in a double-boiler thirty-five minutes. Beat the eggs slightly, add sugar and salt. Stir quickly into the hot mixture, turn into a buttered pudding dish, add butter, and bake thirty minutes in a slow oven. 88 DOMESTIC SCIENCE. 101.— APPLE SNOW. Whites of 3 eggs. I | cup apple pulp. Powdered sugar. I Pare, quarter and core four sour apples, steam until soft, and rub through a siev^e. There should be three- fourths cup of apple pulp. Beat on a platter the whites of eggs until stiff; add gradually apple sweetened to taste and cbntinue beating. Pile lightly on a glass dish, and serve with custard sauce. 102.— SNOW PUDDING. i J box gelatine, 1 cup boiling water. 1 cup sugar. 2 tbsps. cold water. Juice of 1 lemon. Whites of 2 eggs. Soak the gelatine in cold water for two hours. Pour upon this the boiling water and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water, or broken ice. Stir frequently ; when it begins to thicken stir in the beaten whites of the eggs, pour into a mould and set away until firm. Serve with boiled custard. PUDDING SAUCES. 103.— PLAIN SAUCE. 1 tbip. oornitaroh. I 1 cup boiling water. I cup sugar. I Flavoring. Put tlio cornstarch and sugar into a saucepan and mix thorouglily. Stir in the boiling water gradually and boil two minutes gently. Take from the fire, flavor with vanilla or lemon juice, and serve. PUDDING SAUCES. 89 104.— LEMON SAUCE. 2 tbsps. butter. 1 lemon (grated rind and juice). 1 tbsp. cornstarch. i cup sugar. 1 cup boiling water. Mix the sugar and cornstarch and stir into it the boiling water. Boil five minutes. Remove from the fire and stir in the butter and lemon. Serve hot. 105.— CARAMEL SAUCE. This sauce is made the same as lemon sauce only substituting two tablespoons of caramel for the lemon. 106.— VANILLA SAUCE. 1 cup milk. 2 tbsps. sugar. 2 egg yolks. I tsp. salt. ^ tsp. vanilla. Scald the milk, beat the yolks and sugar until very light, and stir into the scalding milk. Stir over the fire until slightly thickened ; pour at once into the serving dish, and serve either hot or cold. 107.— FOAMY SAUCE. Beat the above sauce, while hot, into the stiffly-beaten whites of two eggs and serve at once. CHAPTER XII. Miscellaneous. 108.— HASH CAKES. 2 cups cold mashed potatoes. 1 cup cold meat minced. I tsp. salt. A little pepper. 1 egg. 1 tbsp. fat Beat the egg until well mixed. Add the potatoes, salt and pepper, and mix thoroughly. Mix in the meat. Wash the hands and form the mixture into flat, round cakes three-(juartors of an inch thick. Put two-thirds of the fat in the frying-pan, and put over the fire. When hot, put in the cakes and brown one side ; add the remaining fat, turn the cakes and brown the other side. Serve on a hot dish. 1 tsp. good dripping. I tsp. pepper. 109.— CODFISH BALLS. 1 cup salt codfish. 3 cups potatoes. 1 egg- Wash the codfish well in cold water and cover it with warm water. Then pick it apart, removing all bones, and put it into a saucepan. Pare the potatoes, cut them in (juartcrs, add tl»em to the codfish and cover the whole with boiling water. Boil until the potatoes are tender, then drain off the water, add the dripping and pepper, and mash and beat them in the pot until very light. Wlien. slightly cooled mix in the well-beaten egg. Drop by spoonfuls on a greased pan and brown in a very hot oven, or sautor with a little good bacon dripping. NoTB. — Theto are duliciouH frio<l in deep fat ; tho mixture is ^eutly dropped in by spoonfuls. 00 MISCELLANEOUS. 91 110.— CREAMED CODFISH. I cup codfish. I 2 tbsps. flour. 1 cup milk. 2 tbsps. dripping. Put the fish into a stewpan, cover with cold water and bring to boiling point. Drain, cover again with water and bring to boil. Melt the dripping in a saucepan, add the flour and stir over fire until smooth and frothy. Add the milk, and cook until it thickens. Drain water ofi" fish, re-heat in saucepan, a-^d place on toast. Serve on hot plates. 111.— FRIED POTATOES. 1 tsp. fai^. 1 cup cold boiled potatoes (sliced). i tsp. salt. A little pepper

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